Peach Pretzel Salad

5 from 2 votes

Peach pretzel salad features a buttery pretzel crust, creamy cheesecake filling, and a jello topping loaded with peaches.

Prep Time20

Cook Time10

Chill Time2

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: Peach Pretzel Salad Recipe

Servings:

Calories: 477kcal

2½ cups pretzels crushed (5 cups of whole pretzels will yield approximately 2½ cups once crushed)
1½ cups granulated sugar divided into ¾ cup and ¾ cup
¾ cup butter melted
12 ounces cream cheese
2 teaspoons vanilla extract
12 ounces Cool Whip
6 ounces peach Jello two 3-ounce boxes
2 cups boiling water
2 cups ice water
4 cups fresh peaches peeled and diced (about 4 to 5 large peaches)

Preheat the oven to 350°F and lightly butter the bottom and sides of a 9×13-inch pan.
In a medium mixing bowl, stir together the crushed pretzels, ¾ cup of sugar, and melted butter until evenly combined, then press the mixture firmly into the bottom of the prepared pan. If you’re crushing the pretzels by hand, place them in a Ziploc bag and use a rolling pin, wooden spoon, or your hands.
Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.
In a large mixing bowl, beat the cream cheese, remaining ¾ cup of sugar, and vanilla until smooth and fully blended, then gently fold in the Cool Whip until evenly incorporated.
Spread the cream cheese mixture over the cooled pretzel crust, making sure it reaches all the way to the edges to form a seal that keeps the gelatin layer from soaking into the crust.
In a medium bowl, whisk the gelatin into two cups of boiling water until fully dissolved, then stir in two cups of ice water followed by the diced peaches. Place the mixture in the refrigerator for about 15 minutes, or until it begins to slightly thicken but is not fully set.
Carefully pour the peach gelatin mixture over the cream cheese layer, then cover and refrigerate for about 2 hours or until fully set. Slice into squares before serving.

Make sure the pretzels are crushed into small, even pieces with no large chunks remaining. If needed, you can use a food processor to achieve a finer texture.
Spread the cream cheese layer all the way to the edges so it fully seals the crust and prevents the gelatin from seeping through and making it soggy.
Add the diced peaches to the hot gelatin right after cutting them to help prevent discoloration. You’ll know the mixture is ready to pour when the fruit stays more evenly suspended as the gelatin begins to thicken.
If you enjoy extra whipped topping, you can add an additional dollop of Cool Whip to each serving before serving.