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Peach Pretzel Salad Dessert

Peach pretzel salad dessert is a layered sweet-salty treat with a golden pretzel crust, a fluffy cream cheese layer, and vibrant peach Jello set with fresh peach slices. Bake and cool the crust, then chill until the Jello is fully firm for clean, sliceable squares at summer potlucks.
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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
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 cup boiling water
  • 1.5 cup cold water
  • 2 cup peach slices fresh or canned, drained

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make and bake the pretzel crust
  1. Preheat the oven to 350°F, then mix the crushed pretzels, melted butter, and granulated sugar until evenly coated.
  2. Press the pretzel mixture firmly into a 9x13 pan.
  3. Bake for 8-10 minutes until set, then cool completely.
Prepare and chill the cream cheese layer
  1. Beat the softened cream cheese and powdered sugar until smooth.
  2. Fold in the whipped topping until fully combined, then spread over the completely cooled pretzel crust.
  3. Refrigerate for 30 minutes to firm the cream cheese layer.
Set the peach Jello layer
  1. Dissolve the peach-flavored Jello in 2 cups boiling water, then stir in the cold water.
  2. Refrigerate for 30-40 minutes, until just beginning to thicken but still pourable.
  3. Arrange the peach slices over the cream cheese layer.
  4. Pour the slightly thickened Jello over the top.
  5. Refrigerate for at least 4 hours until the Jello is fully set.
Serve
  1. Cut into squares and serve cold.

Notes

For the cleanest slices, cool the pretzel crust completely before spreading the cream cheese layer, and wait to pour the Jello until it’s just thickened but still flows. Refrigerate leftovers in a covered container for up to 4 days; freezing is not recommended because the peach Jello texture can weep. If you want a lighter option, use low-fat cream cheese and a reduced-sugar whipped topping (look for ones that whip well).