Recipes

[Carol1229]

I can't wait for fresh peaches to come available around these parts. When they do, this is one of the first recipes I reach for. I got it a few years ago from my friend Susie Ann. It's a winner on all counts. You get the best of everything all rolled into one-it's the perfect blend of salty, sweet, fruit, creamy and crunch,

I've seen recipes using raspberries or strawberries for a topping-this was the first one I ran into using peaches. Our fresh peach season is right around the corner-I can't WAIT to make this again.

Thanks so much Susie Ann for sharing this recipe-it's become a favorite in this house for sure,

Carol

FRESH PEACH PRETZEL DESSERT
(Source: adapted from my friend Susie Ann's recipe)

Preheat oven 400 degrees.

2 c. crushed pretzels
1/2 c. melted butter
3 Tbsp. sugar

Combine the pretzels, melted butter and sugar; mix well. Spread evenly into a 9x13-inch baking dish. Bake @ 400 degrees for 8 minutes. Remove from oven; set aside to cool completely.

1 (8 oz.) pkg. cream cheese, @ room temperature (can use low fat cream cheese)
1 c. granulated sugar OR 3/4 c. Splenda
1/2 tsp. almond extract
1 (8 oz. container frozen whipped topping, thawed (can use lite whipped topping)
2 (4 serving size) pkg. peach Jell-O (can use sugar-free Jell-O)

2 c. boiling water
4 c. sliced fresh peaches

Beat cream cheese and sugar and almond extract with an electric mixer on medium speed until well blended/ Fold in whipped topping. Spread over cooled pretzel crust.

Dissolve Jell-O in boiling water; set aside and allow to cool to room temperature.

Stir sliced peaches into cooled Jell-O. Place in refrigerator for about 30 minutes until partially thickened. Spoon evenly over cream cheese layer. Chill until firm.