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Peach Pretzel Salad Dessert

Peach pretzel salad dessert is a layered sweet-salty potluck style dessert with a golden pretzel crust, a creamy cream cheese middle, and a vibrant peach Jello top studded with peach slices. Coarsely crushed pretzels bake until set, then the layers chill until clean, sliceable squares hold their color.
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Prep Time 25 minutes
Cook Time 10 minutes
chilling 4 hours
Total Time 4 hours 35 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the pretzel crust
  • 3 cup pretzels coarsely crushed
  • 0.75 cup butter melted (1.5 sticks)
  • 3 tbsp granulated sugar
For the cream cheese layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 cup whipped topping
For the peach Jello layer
  • 1 box (6 oz) peach-flavored Jello
  • 2 cups boiling water
  • 1.5 cups cold water
  • 2 cups peach slices fresh or canned, drained

Equipment

  • 1 sheet pan
  • 1 oven
  • 1 9x13 baking pan

Method
 

Bake the pretzel crust
  1. Preheat the oven to 350°F, then mix the pretzels, melted butter, and granulated sugar until evenly coated. Press the mixture into a 9x13 pan.
  2. Bake at 350°F for 8-10 minutes until the crust looks set and lightly fragrant. Cool completely at room temperature before layering.
Make and chill the cream cheese layer
  1. Beat the cream cheese and powdered sugar until smooth, then fold in the whipped topping until no streaks remain. Spread the mixture over the completely cooled pretzel crust.
  2. Refrigerate for 30 minutes to firm the cream cheese layer before adding the Jello.
Prepare the peach Jello
  1. Dissolve the peach-flavored Jello in 2 cups boiling water, stirring until fully clear. Stir in the cold water.
  2. Refrigerate the Jello mixture for 30-40 minutes, until it is just beginning to thicken but still pourable.
Assemble and chill
  1. Arrange the peach slices over the cream cheese layer in an even layer. Pour the slightly thickened Jello over the top.
  2. Refrigerate for at least 4 hours until the Jello is fully set, then cut into squares and serve cold.

Notes

For crisp, clean slices, chill until the Jello is fully set (at least 4 hours, ideally overnight). Store covered in the refrigerator for up to 4 days; freezing is not recommended due to texture changes in Jello. If you want a lighter option, use low-fat cream cheese and a reduced-fat whipped topping while keeping the Jello layer the same.