Here’s a sweet, salty, and totally nostalgic recipe for a Peach Pretzel Jello Salad — a refreshing layered dessert that’s perfect for potlucks, summer barbecues, or family gatherings. It’s a fun twist on the classic Strawberry Pretzel Salad!
🍑 Peach Pretzel Jello Salad
Prep Time: 30 minutes (plus chilling time)
Chill Time: 4+ hours (or overnight)
Serves: 12
📝 Ingredients:
🔸 Pretzel Crust:
- 2 cups crushed pretzels (about 5–6 cups whole pretzels)
- ¾ cup unsalted butter, melted
- 3 tbsp granulated sugar
🔸 Cream Cheese Layer:
- 8 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 (8 oz) tub whipped topping (like Cool Whip)
🔸 Jello & Peach Layer:
- 1 (6 oz) box peach Jello
- 2 cups boiling water
- 1 cup cold water
- 2–3 cups sliced canned peaches (drained) or fresh ripe peaches
👩🍳 Instructions:
🔸 1. Make the Pretzel Crust:
- Preheat oven to 350°F (175°C).
- Combine crushed pretzels, melted butter, and sugar. Mix well.
- Press into the bottom of a 9×13-inch baking dish.
- Bake for 10 minutes, then cool completely.
🔸 2. Cream Cheese Layer:
- Beat cream cheese and sugar together until smooth.
- Fold in whipped topping until fluffy and combined.
- Spread evenly over the cooled pretzel crust.
👉 Important: Spread all the way to the edges to “seal” the crust and prevent Jello from leaking through. - Chill in the fridge while you make the Jello.
🔸 3. Jello-Peach Layer:
- Dissolve peach Jello in 2 cups boiling water. Stir until completely dissolved.
- Add 1 cup cold water and let cool slightly (but not set).
- Stir in sliced peaches.
- Carefully pour Jello mixture over the cream cheese layer.
- Refrigerate for at least 4 hours or until fully set.
🍽 To Serve:
- Cut into squares and serve chilled.
- Garnish with whipped cream or a fresh peach slice if desired.
✅ Tips:
- Use fresh peaches when in season for the best flavor.
- Want a twist? Mix in a few raspberries or blueberries with the peaches.
- Make ahead the night before for easier slicing and full setting.