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Peach Pretzel Salad

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A delightful no-bake layered dessert combining a salty pretzel crust, creamy cheesecake-like center, and a fresh peach and jello topping—sweet, salty, creamy, and fruity all in one bite.

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)

Instructions

  1. Preheat oven to 350 °F and butter a 9×13-inch baking dish.
  2. Mix crushed pretzels, ¾ cup sugar, and melted butter. Press into the pan and bake for 10 minutes. Cool completely.
  3. Beat cream cheese, remaining ¾ cup sugar, and vanilla until smooth. Fold in Cool Whip.
  4. Spread the cream cheese mixture over the cooled crust, sealing to the edges.
  5. Dissolve jello in boiling water, stir in ice water, then peaches. Chill for about 15 minutes until it begins to thicken but is still pourable.
  6. Pour the peach mixture over the cream cheese layer. Cover and refrigerate for 2 hours or until fully set. Slice to serve.

Notes

  • Spreading the cream cheese layer to the edges prevents the crust from getting soggy.
  • Can be made ahead and stored in the fridge for up to 3 days.
  • Do not freeze—jello texture deteriorates.
  • Substitute whipped cream for Cool Whip if preferred.
  • Canned peaches can be used for convenience.

Nutrition

Find it online: https://lauracooks.com/peach-pretzel-salad/