July 20, 2022
Review RecipePeach Pretzel Salad
Peach pretzel salad features a buttery pretzel crust, creamy cheesecake filling, and a jello topping loaded with peaches.
Jump to Recipe
Table of Contents
We are as baffled as you are as to why this peach pretzel salad got its name since there isn’t any salad in sight. What we do know is that it is a delicious dessert made with a salty pretzel crust, creamy center, and a peach jello layer on top.
More fruity and easy-to-make desserts we love include our strawberry pretzel salad and no-bake strawberry jello pie.
PEACH PRETZEL SALAD INGREDIENTS
You’ll need:
- 2½ cups pretzels, crushed
- 1½ cups granulated sugar, divided
- 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 water, boiling
- 2 cups ice water
- 4 cups peeled and diced fresh peaches (about 4 to 5 large peaches)
SUBSTITUTIONS AND ADDITIONS
FRUIT: Pretzel jello salad doesn’t have to be peach flavor. You can use fresh raspberries, blueberries, cherries, mandarin oranges, strawberries, pineapple, or even a mixture of different fresh fruit if you’re feeling fancy.
WHIPPED TOPPING: If you can’t get Cool Whip, an alternative to this whipped topping would be softly whipped cream with a bit of sugar added. Check out our own homemade whipped cream recipe.
PEACHES: You could substitute canned peaches for fresh peaches in this easy recipe.
HOW TO MAKE THIS PEACH PRETZEL SALAD
STEP ONE: Preheat the oven to 350°F. Lightly butter the bottom and sides of a 9×13-inch baking dish.
STEP TWO: In a medium mixing bowl, combine pretzels, ¾ cup sugar, and the melted butter. (You can crush pretzels by putting them in a Ziploc bag and using a rolling pin, wooden spoon, or your hands to crush them).
PRO TIP:
Make sure there aren’t any large pieces of pretzels, be sure to crush them very well – if you would like, you can use a food processor to crush them.
STEP THREE: Press pretzel mixture into the bottom of the pan. Bake the pretzel base for 10 minutes. Remove from the oven and let it cool completely.
STEP FOUR: In a large bowl, beat the cream cheese, the remaining ¾ cup of sugar, and the vanilla until well combined.
STEP FIVE: Fold in the Cool Whip until the mixture is evenly combined.
STEP SIX: Spread the cream cheese mixture on top of the cooled pretzel crust.
PRO TIP:
Be sure to really seal the cream cheese mixture all the way to the edges over the pretzels so that when the gelatin is added, it doesn’t seep into the pretzel crust and make it soggy.
STEP SEVEN: 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.
PRO TIP:
Place the peach pieces into the gelatin while it is hot and as soon as you dice them to prevent discoloration to the fruit. Also, you can tell when the mixture is ready to transfer to the casserole dish because the fruit will stay suspended more evenly in the gelatin when it is just starting to thicken.
Cool the gelatin and peach mixture just until it starts to thicken – that way, it will still pour easily into the pan and form a smooth top.
STEP EIGHT: Carefully pour the peach and jello mixture over the cream cheese layer. Cover and refrigerate for two hours or until the jello is set. Slice into squares to serve.
PRO TIP:
If the Cool Whip is your favorite ingredient in this dessert, you can add a little more on top of each serving.
HOW TO SERVE
Make this tasty peach pretzel jello salad recipe to bring to a gathering. The sweet and salty combo will be a huge hit with everyone. Add a scoop of vanilla ice cream for an added level of decadence.
MORE PEACH RECIPES
STORAGE
IN THE FRIDGE: It’s perfectly fine to make this jello pretzel dessert a day or two ahead of your party. Just cover it and store it in the refrigerator until you’re ready to serve it. Peach pretzel salad with fresh peaches will keep for up to three days in the refrigerator.
IN THE FREEZER: It’s not a good idea to freeze this delicious recipe. Freezing jello destroys the chemical bonds in the gelatin, which means that it will become runny when you defrost it. The peaches and hard pretzels are likely to go a bit mushy too.
A salty-sweet pretzel crust, sweet cream cheese filling, and an amazing layer of peaches and jello on top make this peaches and cream jello salad the perfect choice for a light dessert or potluck dish. Everyone will love the combination of sweet and salty that this treat brings to the table.
FREQUENTLY ASKED QUESTIONS
Can I use a different base for this salad?
While pretzels are in the name of this easy peach pretzel salad dessert, you could replace the crushed pretzels with graham crackers or vanilla wafers for the crust.
Can I change the flavor of this dessert?
This light dessert recipe is flexible. Change up the fruit and jello flavor to whatever you prefer. Or mix and match. Try blueberries with lemon or black cherry jello for fun combinations.
What kind of pretzels are the best choice for this recipe?
Salted pretzels should be used for the crunchy pretzel crust as they add that salty element. You can use either pretzel sticks or twists.
MORE RECIPES YOU’LL LOVE
- Peach Cobbler Muffins
- Peach Cobbler
- Peach Dump Cake
- Peach Bread Pudding
- Peach Cobbler Cheesecake
- Pudding Fruit Salad
Peach Pretzel Salad
Peach pretzel salad features a buttery pretzel crust, creamy cheesecake filling, and a jello topping loaded with peaches.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings 12
Ingredients
- 2 ½ cups pretzels crushed
- 1 ½ cups granulated sugar divided
- ¾ cup butter melted
- 12 ounces cream cheese
- 2 teaspoons vanilla extract
- 12 ounces Cool Whip
- 6 ounces peach gelatin
- 2 cups water boiling
- 2 cups ice water
- 4 cups fresh peaches peeled and diced (about 4 to 5 large peaches)
Instructions
- 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 the 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.
Notes
PRO TIP: Make sure there aren’t any large pieces of pretzels, be sure to crush them very well – if you would like, you can use a food processor to crush them.
PRO TIP: Be sure to really seal the cream cheese mixture all the way to the edges over the pretzels so that when the gelatin is added, it doesn’t seep into the pretzel crust and make it soggy.
PRO TIP: Place the peach pieces into the gelatin while it is hot and as soon as you dice them to prevent discoloration to the fruit. Also, you can tell when the mixture is ready to transfer to the casserole dish because the fruit will stay suspended more evenly in the gelatin when it is just starting to thicken.
PRO TIP: If the Cool Whip is your favorite ingredient in this dessert, you can add a little more on top of each serving.
Nutrition
Calories: 477kcal | Carbohydrates: 64g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 494mg | Potassium: 196mg | Fiber: 1g | Sugar: 47g | Vitamin A: 952IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Gloria says
This is such a yummy and fun dessert!