Go Back

Peach Pretzel Salad Dessert

Peach pretzel salad dessert is a layered sweet-salty dessert with a golden pretzel crust, a fluffy cream cheese layer, and a vibrant peach Jello layer set with fresh peach slices. Bake the crust until set, then chill so every slice shows clear, colorful layers.
Print Recipe Pin Recipe
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: 340
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

Method
 

Make and bake the pretzel crust
  1. Preheat the oven to 350°F. Mix the pretzels, melted butter, and granulated sugar, then press the mixture into a 9x13 pan.
  2. Bake for 8-10 minutes, until the crust is set. Let the crust cool completely before adding the next layer.
Make the cream cheese layer
  1. Beat the cream cheese and powdered sugar until smooth. Fold in the whipped topping, then spread the mixture over the completely cooled pretzel crust.
  2. Refrigerate for 30 minutes to firm up the cream cheese layer.
Make the peach Jello layer
  1. Dissolve the peach-flavored Jello in 2 cups boiling water, then stir in the cold water. Refrigerate until it just begins to thicken but still pours easily, about 30-40 minutes.
Assemble and chill
  1. Arrange the peach slices over the cream cheese layer. Pour the slightly thickened Jello over the top to cover evenly.
  2. Refrigerate for at least 4 hours until the Jello is fully set. Cut into squares and serve cold.

Notes

Pro tip: Wait to pour the Jello until it’s just thickened and still pourable—if it’s too runny, it can disturb the cream layer; if too thick, it won’t level out. Store covered in the refrigerator for up to 4 days; freezer not recommended due to the Jello texture. For a lighter swap, use reduced-fat cream cheese and a lower-sugar whipped topping if desired.