Classic Peach Pretzel Salad Dessert
A beloved layered American dessert featuring a crunchy, salty pretzel crust, a sweet, creamy cream cheese filling, and a refreshing peach gelatin layer with real fruit. Perfect for potlucks and gatherings, surprisingly easy to make, and always a crowd-pleaser.
Equipment
- 9x13 inch baking pan
- Medium bowl
- Large bowl
- Oven
Ingredients
For the Pretzel Crust
- 2.5 cups crushed pretzels
- 3 tablespoons powdered sugar
- 0.75 cup melted butter unsalted or salted works fine
For the Cream Cheese Layer
- 1 package cream cheese 8 ounce, softened
- 1 cup powdered sugar
- 1 carton whipped topping 8 ounce, thawed (like Cool Whip)
- 1 pasteurized egg optional
For the Peach Gelatin Layer
- 2.33 cups boiling water
- 1 box peach gelatin 6 ounce
- 4 cups sliced peaches fresh or canned (drained if canned)
Instructions
- Step 1: Preheat oven to 350°F (175°C).
- Step 2: In a medium bowl, whisk together the boiling water and peach gelatin powder until completely dissolved.
- Step 3: Stir the sliced peaches into the gelatin mixture. Set aside and let cool until partially set (consistency of unbeaten egg whites), about 1 to 1.5 hours at room temperature, or faster in the fridge (watch closely).
- Step 4: In a separate medium bowl, combine the crushed pretzels, 3 tablespoons powdered sugar, and melted butter. Stir until the pretzel pieces are coated.
- Step 5: Press the pretzel mixture firmly into the bottom of a 9x13 inch baking pan. Use the bottom of a glass or flat measuring cup to pack it down evenly.
- Step 6: Bake the crust in the preheated oven for about 10 minutes.
- Step 7: Remove the baked crust from the oven and let it cool completely before proceeding.
- Step 8: While the crust cools, make the creamy layer. In a large bowl, beat together the softened cream cheese and 1 cup powdered sugar until smooth. Beat in the optional pasteurized egg until well combined.
- Step 9: Gently fold the thawed whipped topping into the cream cheese mixture using a spatula.
- Step 10: Carefully spread the creamy mixture evenly over the completely cooled pretzel crust.
- Step 11: Once the gelatin mixture is partially set, gently pour it over the cream cheese layer in the pan (pouring over the back of a spoon can help).
- Step 12: Cover the pan loosely and refrigerate for at least 3-4 hours, or until the gelatin layer is fully set and firm.
- Step 13: Once fully set, slice into squares and serve chilled. Enjoy!
Notes
Ensure the pretzel crust cools completely before adding the cream cheese layer to prevent a soggy crust. The gelatin mixture should be partially set before pouring over the cream cheese layer to create distinct layers. Use room temperature, softened cream cheese for a smooth filling. Spread layers gently to avoid disturbing the layers below. Crush pretzels to small pieces, not fine crumbs, for best texture. You can substitute different fruit and gelatin flavors like strawberry or cherry. Adding 1 tsp vanilla to the cream cheese layer or 1/2 cup finely chopped nuts to the crust are optional additions. For storage, keep leftovers tightly covered in the refrigerator for 3-4 days. The crust may soften over time but will still be delicious.