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
Peach Pretzel Jello Salad
![409005428 122153361560068014 6153564542158260409 N](https://esckal.com/wp-content/uploads/2024/02/409005428_122153361560068014_6153564542158260409_n.jpg)