A refreshing peach pretzel salad dessert with creamy, crunchy, and fruity layers perfect for summer.

Scale

2 1/3 c. boiling water

1 6 oz. box peach gelatin

4 c. sliced peaches

2 1/2 c. crushed pretzels

3 Tbsp. powdered sugar

3/4 c. melted butter

1 8 oz. package cream cheese

1 c. powdered sugar

1 8 oz. whipped topping

1 pasteurized egg (optional)

1. Preheat oven to 350 degrees.

2. Dissolve gelatin in boiling water and add peaches. Let it slightly set.

3. Crush pretzels and mix with sugar and butter. Press into pan and bake 10 minutes. Cool.

4. Beat cream cheese and sugar, fold in whipped topping, spread over crust.

5. Pour gelatin mixture over cream layer and refrigerate until set.

Use fresh or canned peaches.

Chill for at least 4 hours.

Ensure cream layer fully covers crust.