Name: Peach Pretzel Salad
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2½ cups pretzels, crushed; 1½ cups granulated sugar (divided into ¾ cup + ¾ cup); ¾ cup butter, melted; 12 ounces cream cheese, room temperature; 2 teaspoons vanilla extract; 12 ounces Cool Whip; 6-ounce package peach gelatin; 2 cups boiling water; 2 cups ice water; 4 cups fresh peaches, peeled and diced (about 4–5 large peaches)

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A deliciously layered no-bake dessert, this Peach Pretzel Salad combines a crunchy pretzel crust, a creamy cheesecake-like middle, and a sweet peach gelatin topping. It’s the perfect mix of textures and flavors—salty, creamy, and fruity—all in one bite.

Why You’ll Love This Recipe

I love the way the salty pretzel base contrasts with the sweet cream cheese layer and juicy peach topping. It’s not only visually stunning but also incredibly refreshing. This dessert is a crowd-pleaser and always disappears quickly at gatherings. I appreciate that it’s simple to prepare and doesn’t require baking beyond the crust.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

Preheat the oven to 350°F and lightly grease a 9×13-inch dish.
Combine crushed pretzels, ¾ cup sugar, and melted butter. Press into the baking dish and bake for 10 minutes. Let it cool completely.
In a large bowl, beat cream cheese, remaining ¾ cup sugar, and vanilla until smooth. Fold in the Cool Whip.
Spread the cream cheese mixture over the cooled pretzel crust, sealing the edges to prevent the jello from leaking.
Dissolve the peach gelatin in boiling water. Stir in the ice water and then add the diced peaches. Chill for about 15 minutes, until it begins to thicken.
Pour the peach mixture over the cream layer. Cover and refrigerate for at least 2 hours or until set. Slice and serve.

Servings and timing

This recipe yields about 12 servings. It takes approximately 20 minutes to prepare, 10 minutes to bake the crust, and around 2 hours for chilling and setting—so plan for about 2½ hours in total.

Variations

Swap in different fruits and gelatin flavors like strawberries, raspberries, or mandarin oranges.
Use homemade whipped cream instead of Cool Whip for a more natural flavor.
Try canned peaches if fresh peaches aren’t in season.
Substitute crushed graham crackers or vanilla wafers for the pretzel crust if desired.

Storage/reheating

I store this dessert in the refrigerator, covered, for up to 3 days. It stays fresh and delicious. I don’t recommend freezing it, as the jello layer can become watery and unpleasant in texture once thawed.

FAQs

Can I use canned peaches instead of fresh?

Yes, I’ve used canned peaches when fresh weren’t available. Just make sure to drain them well before dicing.

What can I use instead of Cool Whip?

I’ve had great results using homemade whipped cream—just whip heavy cream with a bit of sugar and vanilla until soft peaks form.

How do I keep the crust from getting soggy?

I always spread the cream cheese layer completely to the edges of the pan. That barrier helps keep the gelatin layer from soaking into the crust.

Can I make this dessert ahead of time?

Absolutely. I often make it the night before serving. It needs time to chill anyway, and it holds up well in the fridge.

Can I use other types of gelatin?

Yes, I’ve tried this with strawberry, lemon, and cherry jello. Just pair it with matching or complementary fruit for the best flavor.

Conclusion

This Peach Pretzel Salad is a nostalgic and delightful treat that hits all the right notes—sweet, salty, creamy, and fruity. It’s an easy make-ahead dessert that always impresses, and I find myself coming back to it again and again.