Peach Pretzel Salad
This fun and nostalgic dessert features a crunchy salty pretzel base, a creamy middle layer, and a fruity peach topping, perfect for summer gatherings or potlucks.
Ingredients
Pretzel Crust
- 2 cups Pretzels, crushed Salty twist pretzels are preferred.
- 1/2 cup Butter, melted
- 1/4 cup Sugar For the crust.
Cream Layer
- 8 ounces Cream cheese, softened
- 1/4 cup Sugar For the cream layer.
- 8 ounces Whipped topping Or homemade whipped cream.
Peach Topping
- 1 package Peach Jello or vanilla plus peach flavored gelatin
- 2 cups Peaches, sliced Use fresh or canned (well-drained).
Instructions
Preparation
- Preheat the oven to 350°F.
- Crush your pretzels and mix with melted butter and 1/4 cup sugar. Press the mixture into a 9x13 dish.
- Bake the pretzel crust for 8-10 minutes. Let it cool completely.
Cream Layer
- Beat softened cream cheese with 1/4 cup sugar until smooth.
- Fold in whipped topping and spread it over the cooled pretzel crust, ensuring it goes to the edges.
Topping and Chilling
- Prepare the Jello according to package instructions and let it cool to room temperature.
- Stir in the sliced peaches, then gently pour the mixture over the cream layer.
- Refrigerate until firm, usually at least 4 hours or overnight for best results.
Notes
Make sure to let each layer cool completely to prevent mixing. If using canned peaches, drain them well to avoid excess moisture in the Jello layer.