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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
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