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. This irresistible, delicious dessert is made with a buttery pretzel crust, and a sweet cream cheese layer, then topped with a peach Jello layer. 

Peach Pretzel Salad

Easy peach pretzel salad is a simple dessert or side dish 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. 

This yummy 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

PEACHES: If fresh peaches are not available, you can use canned peaches as a substitute. Make sure to drain them well before adding them to the recipe.

Alternatively, you can try using other fresh fruits such as nectarines, apricots, or mangoes to add a similar sweet and tangy flavor.

PRETZELS: For a different texture and taste, you can replace the salty pretzel crust with crushed graham crackers, shortbread cookies, or gingersnap cookies.

This substitution will give the salad a buttery and crumbly base instead of the salty and crunchy pretzels.

CREAM CHEESE: If you prefer a lighter option, you can use Greek yogurt in place of cream cheese.

This substitution adds a tangy flavor and a creamy texture to the salad while reducing the overall calorie content.

Remember that Greek yogurt is less dense than cream cheese, so the salad may have a slightly softer consistency.

WHIPPED TOPPING: Instead of using whipped topping, you can make your own whipped cream by beating heavy cream until soft peaks form.

This homemade whipped cream will have a richer flavor and a lighter texture compared to store-bought whipped topping.

You can also experiment with flavored whipped creams like vanilla or almond for an extra twist.

VANILLA EXTRACT: For a different flavor dimension, you can substitute vanilla extract with almond extract or coconut extract.

Almond extract will lend a nutty undertone, while coconut extract will provide a tropical touch to the salad. Start with a smaller amount and adjust according to your taste.

BERRIES: Topping your dessert with fresh berries like strawberries, blueberries, or raspberries can add a burst of color and extra freshness to the salad.

NUTS: Chopped nuts such as pecans or walnuts will bring a delightful crunch and a nutty flavor to the dish.

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: Crush the pretzels by putting them in a Ziploc bag and using a rolling pin, wooden spoon, or your hands to crush them.

You can also use a food processor or blender to crush the pretzels into fine crumbs. This will ensure a uniform texture for the pretzel crust.

THIRD STEP: In a medium bowl, combine crushed pretzels, ¾ cup sugar, and melted butter. Press into the bottom of the 9×13 pan.

Make sure to press it firmly and evenly into the bottom of the pan. This will help the crust hold together when sliced.

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

It's important to let it cool completely before adding the cream cheese layer to prevent the pretzel crust from becoming soggy.

Making the Cream Cheese Layer

FIFTH 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.

If you prefer a sweeter dessert, you can add a tablespoon of powdered sugar to the cream cheese layer. This will give it a touch of sweetness without overpowering the tangy flavor.

SIXTH 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.

SEVENTH 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.

EIGHTH 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.

For an extra touch, you can garnish each serving with a dollop of whipped cream, a sprinkle of crushed pretzels, or a fresh peach slice to your pretzel jello salad.

How to Serve Peach Pretzel Salad

Standalone Dessert: Serve the Peach Pretzel Salad as a standalone dessert, allowing its flavors to take center stage.

The contrasting layers of creamy sweetness, crunchy pretzels, and juicy peaches will create delightful tastes and textures in every bite.

Party Platter: Prepare a vibrant party platter by arranging individual servings of the Peach Pretzel Salad on a large platter.

Garnish each serving with a sprig of fresh mint for an added pop of color.

This presentation is perfect for potlucks or gatherings, as guests can easily grab a serving and enjoy this refreshing dessert.

How to Store Peach Pretzel Salad 

MAKING AHEAD: If you're looking to make peach pretzel salad ahead of time, it's best to prepare and assemble the recipe right before serving. The pretzel crust can become soggy if left sitting for too long.

However, you can prepare the individual components in advance. Crush the pretzels, mix the cream cheese layer, cut up the peaches, or drain canned peaches.

Store them separately in airtight containers in the refrigerator until you're ready to assemble the dessert. Assemble the salad just before serving to maintain its perfect texture.

IN THE FRIDGE: Cover and store peach pretzel salad in an airtight container in the refrigerator for up to three days. However, note that the pretzel crust may lose its crunchiness over time.

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.

This peach pretzel salad is a scrumptious dessert with a refreshing taste, the perfect blend of textures, and simple preparation.

The amazing layer of peaches, creamy filling, and a salty-sweet pretzel crust creates amazing flavors in every bite.

If you are a fan of Strawberry Pretzel Salad then take this peach pretzel salad to your next potluck because it will be a huge hit with your friends and family too!

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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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Desserts

Cuisine American

Servings 12

Calories 508 kcal

Ingredients

  

1x2x3x

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

DIRECTIONS

 

• 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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