Recipe courtesy of Victoria Belanger
Pretzel Peach Jell-O Pie
Total:
4 hr 25 min
Active:
25 min
Yield:
8 to 10 servings
Level:
Easy
Total:
4 hr 25 min
Active:
25 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • 9 or 10 peeled peach slices
  • 2 cups crushed pretzels
  • 3/4 cup butter, melted
  • 3 tablespoons brown sugar
  • 2 tablespoons (2 envelopes) of unflavored gelatin powder
  • 1/2 cup cold water
  • 1 cup boiling water
  • 2/3 cup white sugar
  • 4 oz (half a brick) cream cheese, softened
  • 1/8 teaspoon cinnamon
  • 1 tablespoon honey
  • 1/2 cups peach nectar (Kerns or Goya makes it or puree you own!)

Directions

Preheat oven to 350 degrees F. In a large bowl, combine pretzels, butter, and brown sugar well until pasty. Press the mixture into a pie plate. Bake for 15 minutes. Allow to cool to room temperature. Refrigerate until you are ready to add the filling. 

In a large bowl, sprinkle 1 tablespoon (1 envelope) of unflavored gelatin over 1/4 cup of the cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup of the boiling water until gelatin is fully dissolved. Stir in 1/3 cup of the sugar. Beat in cream cheese until mixture is smooth. Refrigerate until thickened to the consistency of a gel. 

Gently spoon the cream cheese mixture onto the pretzel crust in the pie plate. Use the back of a spoon to spread the mixture evenly over all the pretzel crust. Refrigerate until you are ready to spoon in the next layer. 

In a large bowl, sprinkle 1 tablespoon (1 envelope) of unflavored gelatin over 1/4 cup of the cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup of the boiling water until gelatin is fully dissolved. Stir in 1/3 cup of the sugar, the cinnamon, and the honey. Stir in the peach nectar. Refrigerate the mixture until it thickens to the consistency of a gel. 

Arrange the sliced peaches in a formation over the cream cheese layer in the pie plate. Gently spoon the thickened peach gelatin into the pie plate over the peaches and cream cheese. Refrigerate until set, about 3 hours.

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