INGREDIENTS

• Crust:
• 2 cups pretzels, crushed
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 2 tablespoons sugar
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• Filling:
• 2 cans peaches, drained, peaches pat dry
• 2 cups water, boiling
• 1 (8 oz.) container frozen whipped topping
• 1 (8 oz.) package cream cheese, room temperature
• 1 (6 oz.) package peach jello
• 1/2 cup sugar

PREPARATION