Description
Peach Pretzel Salad is a delightful layered dessert combining a salty pretzel crust, a creamy sweetened cream cheese and Cool Whip middle layer, and a refreshing peach gelatin topping filled with fresh peaches. This indulgent treat is perfect for summer gatherings or anytime you crave a sweet and salty combination with fruity freshness.
Ingredients
Crust
- 2½ cups crushed pretzels (from about 5 cups whole pretzels)
- ¾ cup granulated sugar
- ¾ cup butter, melted
Cream Cheese Layer
- 12 ounces cream cheese
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 12 ounces Cool Whip
Peach Gelatin Layer
- 6 ounces peach Jello (two 3-ounce boxes)
- 2 cups boiling water
- 2 cups ice water
- 4 cups fresh peaches, peeled and diced (about 4 to 5 large peaches)
Instructions
- Prepare the crust: Preheat your oven to 350°F and lightly butter a 9×13-inch pan. In a medium bowl, combine the crushed pretzels, ¾ cup sugar, and melted butter. Mix until evenly combined, then press firmly into the bottom of the prepared pan to form an even crust.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes. Once done, remove from the oven and allow it to cool completely to ensure it sets properly before adding the next layers.
- Make the cream cheese layer: In a large bowl, beat together the cream cheese, remaining ¾ cup sugar, and vanilla extract until smooth and well combined. Gently fold in the Cool Whip until uniformly incorporated.
- Assemble the cream cheese layer: Spread the cream cheese mixture evenly over the cooled pretzel crust. Be sure to cover all edges to create a seal that will prevent the gelatin from soaking into the crust.
- Prepare the peach gelatin: In a medium bowl, whisk the peach Jello powder into 2 cups of boiling water until fully dissolved. Stir in 2 cups of ice water and then fold in the diced fresh peaches.
- Chill the gelatin mixture: Place the gelatin and peach mixture in the refrigerator for about 15 minutes, or until it starts to thicken slightly but is not fully set.
- Pour gelatin over cream cheese layer: Carefully pour the slightly thickened peach gelatin mixture over the cream cheese layer. Cover the pan and refrigerate for about 2 hours, or until the gelatin layer is fully set.
- Serve: Once fully chilled and set, slice into squares and serve chilled for a refreshing and delicious dessert.
Notes
- To crush pretzels easily, place them in a zip-top bag and crush with a rolling pin or heavy spoon.
- Make sure the pretzel crust is completely cooled before spreading the cream cheese layer to prevent melting.
- Folding in the Cool Whip gently helps keep the cream cheese layer light and fluffy.
- If fresh peaches are not available, drained canned peaches can be substituted, but fresh is preferred for best texture and flavor.
- Ensure the peach gelatin is slightly thickened before pouring to avoid the peaches from sinking to the bottom.
- This salad is best served chilled and enjoyed within 2 days for optimal freshness.
