American Cuisine
Ingredients:
- 2 cups crushed pretzels.
- ¾ cup butter, melted.
- 3 tbsp brown sugar.
- 2 tbsp of unflavored gelatin powder.
- ½ cup cold water.
- 1 cup boiling water.
- ⅔ cup white sugar.
- 4 oz cream cheese, softened.
- 1/8 tsp cinnamon.
- 1 tbsp honey.
- ½ cups peach nectar.
- 9 or 10 peeled peach slices.
Craste 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 ready to add the filling.
Filling directions:
- In a large bowl, sprinkle 1 tbsp of unflavored gelatin over ¼ cup of the cold water and allow the gelatin to absorb the water for 2 minutes.
- Stir in ½ cup of the boiling water until gelatin is fully dissolved.
- Stir in ⅓ 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.