Peach Pretzel Salad

Peach pretzel salad is a sweet and salty Jello salad with a buttery pretzel crust, a sweet cream cheese layer, and is topped with a peach Jello layer.

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Light and creamy, peach pretzel salad is a sweet and salty Jello salad. Peach pretzel salad is a delicious dessert made with a buttery pretzel crust, a sweet cream cheese layer, and is topped with a peach Jello layer. 

MORE RECIPES: Peach Cobbler | Lemon Fluff | Old Fashioned Peach Recipes

Easy peach pretzel salad is a simple dessert that is perfect for just about any occasion. Bring it to your next potluck or family gathering. The sweet and salty combination will be a huge hit with everyone who takes a bite. 

For even more deliciousness, you can enjoy your peach pretzel salad with a scoop of vanilla ice cream on the side or an extra dollop of Cool Whip on top. Wash it all down with some Southern sweet tea. 

This lip-smacking dessert is a tasty twist on a classic fruit and Jello salad with a salty pretzel crust and creamy cheesecake filling. Fresh, ripe peaches cover the top of this cool dessert. 

Peach Pretzel Salad Ingredients

Place the diced peach pieces into the gelatin while it is still hot to prevent discoloration of the fruit. Cool the gelatin and peach mixture just until it starts to thicken. You’ll be able to tell when the mixture is ready to transfer to the casserole dish because the fruit will stay suspended more evenly in the gelatin when it is just starting to thicken. This way it will still pour easily into the pan and form a smooth top. 

Be sure to crush the pretzels very well and make sure there aren’t any large pieces of pretzels in your crust. If you would like, you can use a food processor to crush them.

Be sure to really seal the cream cheese mixture all the way to the edges over the pretzels so that when the gelatin is added, it doesn’t seep into the pretzel crust and make it soggy.

How to Make Peach Pretzel Salad

FIRST STEP: Preheat the oven to 350°F.  Lightly butter the bottom and sides of a 9×13 pan.

SECOND STEP: In a medium bowl, combine crushed pretzels, ¾ cup sugar, and melted butter. Press into the bottom of the 9×13 pan. (You can crush pretzels by putting them in a Ziploc bag and using a rolling pin, wooden spoon, or your hands to crush them.)

THIRD STEP: Bake the pretzel base for 10 minutes. Remove from the oven and allow to cool completely.

FOURTH STEP: In a large mixing bowl, beat the cream cheese, the remaining ¾ cup of sugar, and the vanilla until well combined. Fold in the Cool Whip until the mixture is evenly combined.

FIFTH STEP: Spread the cream cheese mixture on top of the cooled pretzel crust. When adding the cream cheese mixture to the pan, make sure that it goes all the way to the edges. This creates a barrier to prevent the jello from seeping down into the pretzel base and making it soggy.

SIXTH STEP: In a medium bowl, dissolve the jello in two cups of boiling water. Once it is completely dissolved, add two cups of ice water and stir. Stir in the diced peaches.  Refrigerate for 15 minutes or until the jello is just starting to thicken but has not yet set.

SEVENTH STEP: Carefully pour the peaches and jello over the cream cheese layer. Cover and refrigerate for two hours or until the jello is set. Slice into squares to serve.

Can I use a different crust? 

While pretzels are in the name of this yummy peach pretzel salad dessert, you could replace the crushed pretzels with graham crackers or vanilla wafers for the crust.

Can I change the flavor of this dessert? 

Pretzel jello salad doesn’t have to be peach flavor. You can change up the flavor of Jello and use other fresh fruit like fresh raspberries, blueberries, cherries, mandarin oranges, strawberries, pineapple, or even a mixture of different fresh fruit. Create new flavor combinations by mixing different fruit and Jello flavors, like blueberries with lemon.

Can I use canned peaches? 

You could substitute canned peaches for fresh peaches in this easy recipe.

What kind of pretzels are the best for this recipe? 

Salted pretzels should be used for the crunchy pretzel crust. You can use either pretzel sticks or twists.

How to Store Peach Pretzel Salad 

IN THE FRIDGE: Cover and store peach pretzel salad in the refrigerator for up to three days. The dessert can be stored as leftovers or can be made a day or two ahead of time and stored until you’re ready to serve it. 
IN THE FREEZER: We don’t recommend freezing this dessert. The Cool Whip will become runny and the peaches and pretzel crust will likely become a bit mushy.

Peach Pretzel Salad

5 from 3 votes

Author: Shauna

Peach pretzel salad is a sweet and salty Jello salad with a buttery pretzel crust, a sweet cream cheese layer, and is topped with a peach Jello layer.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 2 hours 30 minutes

Servings 12

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Ingredients

  

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• 2½ cups pretzels crushed
• 1½ cups granulated sugar divided
• ¾ cup butter melted
• 12 ounces cream cheese
• 2 teaspoons vanilla extract
• 12 ounces Cool Whip
• 6- ounce package peach gelatin
• 2 cups water boiling
• 2 cups ice water
• 4 cups peeled and diced fresh peaches about 4-5 large peaches

Instructions

 

• Preheat the oven to 350°F. Lightly butter the bottom and sides of a 9×13 pan.
• In a medium bowl, combine crushed pretzels, ¾ cup sugar, and melted butter. Press into the bottom of the 9×13 pan. (You can crush pretzels by putting them in a Ziploc bag and using a rolling pin, wooden spoon, or your hands to crush them.)
• Bake the pretzel base for 10 minutes. Remove from the oven and allow to cool completely.
• In a large mixing bowl, beat the cream cheese, the remaining ¾ cup of sugar, and the vanilla until well combined. Fold in the Cool Whip until the mixture is evenly combined.
• Spread the cream cheese mixture on top of the cooled pretzel crust. When adding the cream cheese mixture to the pan, make sure that it goes all the way to the edges. This creates a barrier to prevent the jello from seeping down into the pretzel base and making it soggy.
• In a medium bowl, dissolve the jello in two cups of boiling water. Once it is completely dissolved, add two cups of ice water and stir. Stir in the diced peaches. Refrigerate for 15 minutes or until the jello is just starting to thicken but has not yet set.
• Carefully pour the peaches and jello over the cream cheese layer. Cover and refrigerate for two hours or until the jello is set. Slice into squares to serve.

Nutrition

Calories: 508kcal | Carbohydrates: 68g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 602mg | Potassium: 116mg | Fiber: 1g | Sugar: 31g | Vitamin A: 785IU | Calcium: 76mg | Iron: 2mg

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