A dessert from the 60s that is not actually a pantoute SALAD!
* For the crust:
° 2 cups of pretzels, crushed
° 3/4 cup unsalted butter, melted
° 2 cup tablespoon of sugar
° 1 cup large spoon ground cinnamon
° 1/4 cup ground nutmeg
* For the filling:
° 2 cans of peaches, drained
° 2 cups of boiling water
° 1 ( 7 oz.)Cool Whip
° 1 ( 7 oz.) Pack cream cheese
° 1 ( 4 oz.) Can of Peach Jello
° 1/2 cup of sugar
Preheat oven to 400 º F. Grease a 13 9 – inch baking dish.
In a bowl, mix the pretzels, sugar, cinnamon and nutmeg. Add the melted butter and mix.
Transfer the pretzel mixture to the prepared dish and press gently to make an even layer.
Bake crust about 11 min, And let cool .
In a bowl, blend cream cheese / sugar.
Sweetly fold whipped topping to the mixture. Do not over-stir.
Spread the mixture on the cooled crust, then refrigerate for at least 1 hour.
In a large bowl, combine the can of Jello with the boiling water and mix until completely dissolved.
Let cool to room temperature.
Place the peach slices on the cheese layer, then gently pour the gelatin over them.
Refrigerate at least 3 hours and served chilled.