Ingredients
Scale
Crust:
- 2 cups pretzels, crushed
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 2 tbsp sugar
- 1–2 tbsp Spiceology Smoky Honey Habanero
Filling:
- 2 cans peaches, drained or 16 oz of fresh peach slices
- 2 cups water, boiling
- 1 8 oz container Cool Whip topping
- 1 8 oz package cream cheese, room temperature
- 1 6 oz package peach Jello
- 1/2 cup sugar
- 1 tsp Spiceology Smoky Honey Habanero
Instructions
- Preheat oven to 400ºF.
- Grease a 13×9-inch baking dish with non-stick spray.
- Combine pretzels, sugar and Spiceology Smoky Honey Habanero in a medium bowl. Stir in melted butter and mix together.
- Transfer crust mix to baking dish, and press into an even layer.
- Bake crust for 10-12 minutes, then set aside to let cool.
- In a large bowl, cream together cream cheese and sugar.
- Gently fold in Cool Whip.
- Spread mix over cooled crust, then refrigerate 1 hour, or until set.
- Add Jello packet to bowl and mix in 1 teaspoon of Spiceology Smoky Honey Habanero. Pour in boiling water and mix until completely dissolved. Let cool to room temp.
- Top the cream cheese layer of the cake with peach slices, then pour Jello mix over cream cheese layer.
- Refrigerate until set, 2-3 hours. Serve chilled, and enjoy!