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
Preheat oven to 400ºF, and grease a 13×9-inch baking dish with nonstick spray.
In a medium bowl, combine pretzels, sugar, cinnamon and nutmeg. Stir in melted butter, and mix thoroughly.
Continued on next page (page 2)
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