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Peach Pretzel Salad Dessert is a fresh summer twist on the classic fruit and jello pretzel dessert using fresh or canned peaches.
Ingredients
Peach Gelatin Layer
- 2 1/3 c. boiling water
- 1 6 oz. box peach gelatin
- 4 c. sliced peaches fresh or canned
Pretzel Crust
- 2 1/2 c. crushed pretzels
- 3 Tbsp. powdered sugar
- 3/4 c. melted butter
Cream Cheese Layer
- 1 8 oz. package cream cheese
- 1 c. powdered sugar
- 1 8 oz. carton whipped topping
- 1 pasteurized egg OPTIONAL
Instructions
- Preheat oven to 350°.
- Combine the gelatin with boiling water in a medium bowl. Whisk until the gelatin is dissolved. Roughly chop the peaches and add them to the gelatin mixture. Allow cooling just until it is soft set.
- Add the pretzels to a resealable bag and using a rolling pin, crush the pretzels until they are small pieces. Add them to a medium bowl along with the powdered sugar and butter. Mix until the pretzels are coated.
- Press the pretzel mixture into the bottom of a 9x13 pan. Bake for 10 minutes at 350°. Cool.
- Meanwhile beat together the cream cheese, sugar, and egg (optional) until smooth. Gently fold in the whipped topping. Carefully spread over the pretzel crust.
- Pour the soft set gelatin and peach mixture over the cream cheese layer. Refrigerate the dessert until the gelatin is fully set. Serve chilled.
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