Peach Pretzel Salad

have you ever heard of pretzel salad earlier than? If not, it'd sound completely confounding…but that’s likely just as it’s a very unfashionable recipe that was famous in the 1960s and that isn’t virtually a salad at all. 

That’s proper, even though it’s maximum usually stated one, this dish is a dessert that doesn’t look whatever like a salad – although it does have pretzels in it, so at the least that part of the call makes feel. So what’s in this dessert? A deliciously buttery and cinnamon-y pretzel crust, topped with a thick layer of sweetened cream cheese, and, eventually, a jello layer speckled along with your preference of fruit.

now not best does this dish appearance great – hiya, gem-like, fruit jello layer – but it’s additionally insanely yummy. The pretzel crust still has the best contact of saltiness, but the cinnamon provides an unexpected taste that balances the whole thing out. add to that a clean, sweetened cream cheese layer, and the fresh fruit pinnacle layer. 

We used peach jello with canned peaches (despite the fact that feel unfastened to use sparkling peaches when they’re in season!) and loved the very last product. the whole thing balances each different out flawlessly and we’re left with a dessert that exams all of our packing containers: crunchy, sweet and salty, creamy, fruity…it’s were given all we ought to need!

INGREDIENTS

Crust:

• 2 cups pretzels, crushed
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 2 tablespoons sugar
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg

Filling:

• 2 cans peaches, drained, peaches pat dry
• 2 cups water, boiling
• 1 (8 oz.) container frozen whipped topping
• 1 (8 oz.) package cream cheese, room temperature
• 1 (6 oz.) package peach jello
• 1/2 cup sugar

PREPARATION

1. Preheat oven to 400ºF, and grease a 13x9-inch baking dish with nonstick spray.
2. In a medium bowl, combine pretzels, sugar, cinnamon and nutmeg. Stir in melted butter, and mix thoroughly.
3. Transfer pretzel mixture to baking dish, and gently press into an even layer. Bake crust for 8-10 minutes, then set aside to let cool.
4. In a large bowl, cream together cream cheese and sugar, then gently fold in whipped topping.
5. Spread mixture over cooled crust, then refrigerate 1 hour, or until set.
6. In a large bowl, combine jello packet with boiling water and stir thoroughly until completely dissolved. Let cool to room temperature.
7. Top the cream cheese layer of the cake with peach slices, then gently pour gelatin over cream cheese layer.
8. Refrigerate until set, 2-3 hours. Serve chilled, and enjoy!

Based On The Recipe From : https://crafty.house/peach-pretzel-jello-salad/?utm_source=crh-&utm_medium=social-&utm_term=&utm_content=Video&utm_campaign=peach-pretzel-jello-salad&origin=http://crafty.house/peach-pretzel-jello-salad/