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Peach Pretzel Salad Dessert

Peach pretzel salad dessert is a layered, sweet-salty dessert with a baked golden pretzel crust, a cream cheese layer, and a vibrant peach Jello topping studded with peach slices. The distinct layers set into clean squares after chilling, making it ideal for a summer potluck or easy layered dessert.
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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: 280
Ingredients Equipment Method Notes

Ingredients
  

For the pretzel crust
  • 3 cup pretzels coarsely crushed
  • 1.5 sticks butter melted
  • 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

Method
 

Make and bake the pretzel crust
  1. Preheat the oven to 350°F. Mix the pretzels, melted butter, and granulated sugar, then press into a 9x13 pan.
  2. Bake for 8-10 minutes until the crust looks set and slightly darker at the edges. Cool completely before adding the next layer.
Add the cream cheese layer
  1. Beat the cream cheese and powdered sugar until smooth. Fold in the whipped topping until the mixture looks thick and smooth.
  2. Spread the cream cheese mixture over the completely cooled pretzel crust. Refrigerate for 30 minutes to firm up the layer.
Set the peach Jello layer
  1. Dissolve the peach Jello in 2 cups boiling water, stirring until fully clear. Stir in the cold water and chill for 30-40 minutes until it begins to thicken but is still pourable.
  2. Arrange the peach slices over the cream cheese layer in an even layer. Pour the slightly thickened Jello over the top so it covers the peaches.
Chill and serve
  1. Refrigerate for at least 4 hours until the Jello is fully set and the top looks firm and glossy. Cut into squares and serve cold.

Notes

For clean slices, chill the pan uncovered for the first hour, then cover once the top stops jiggling. Store covered in the refrigerator for up to 4 days; freezing isn’t recommended because the Jello texture can break down. For a lighter option, use reduced-fat cream cheese and a reduced-calorie whipped topping if available.