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Peach Pretzel Salad Dessert

Peach pretzel salad dessert is a layered sweet-salty summer potluck dessert with a golden crushed pretzel crust, a creamy cream cheese layer, and a vibrant peach Jello topping. The layers stay distinct and colorful after chilling, with fresh peach slices suspended in the set Jello.
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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
Calories: 330
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 9x13 baking pan
  • 1 oven

Method
 

Make and bake the pretzel crust
  1. Preheat the oven to 350°F. In a bowl, mix the crushed pretzels, melted butter, and granulated sugar, then press the mixture into a 9x13 pan to form an even crust.
  2. Bake for 8-10 minutes at 350°F until the crust is set. Cool completely before adding the next layer.
Assemble the cream cheese layer
  1. In a bowl, beat the softened cream cheese and powdered sugar until smooth. Fold in the whipped topping until combined.
  2. Spread the cream cheese mixture over the completely cooled pretzel crust. Refrigerate for 30 minutes to help it firm up before adding Jello.
Prepare and set the peach Jello layer
  1. Dissolve the peach-flavored Jello in 2 cups boiling water, stirring until fully dissolved. Stir in the cold water afterward.
  2. Refrigerate the Jello until just beginning to thicken but still pourable, about 30-40 minutes. Arrange the peach slices over the cream cheese layer, then pour the slightly thickened Jello over the top.
Chill and serve
  1. Refrigerate for at least 4 hours until the Jello is fully set. Cut into squares and serve cold.

Notes

For the cleanest slices, cool the pretzel crust completely and wait until the Jello is thickened but still pourable before adding peaches. Refrigerate leftovers covered for up to 4 days; freeze is not recommended because the Jello texture can weep after thawing. For a lighter option, use low-fat cream cheese and a light whipped topping if desired (the structure may be slightly softer).