Peach Pretzel Salad Recipe
Peach pretzel salad features a buttery pretzel crust, creamy cheesecake filling, and a jello topping loaded with peaches. It’s a delightful and refreshing dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pretzel Crust:
- 2½ cups pretzels, crushed
- ¾ cup granulated sugar
- ¾ cup butter, melted
Cheesecake Filling:
- 12 ounces cream cheese
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 12 ounces Cool Whip
Peach Jello Topping:
- 6 ounces peach gelatin
- 2 cups water, boiling
- 2 cups ice water
- 4 cups fresh peaches, peeled and diced
Instructions
- Preheat the oven and prepare the crust: Preheat the oven to 350°F. Butter a 9×13 pan. Mix crushed pretzels, ¾ cup sugar, and melted butter. Press into the pan and bake for 10 minutes.
- Prepare the filling: Beat cream cheese, ¾ cup sugar, and vanilla. Fold in Cool Whip. Spread over the cooled crust.
- Make the peach jello topping: Dissolve jello in boiling water, then add ice water and diced peaches. Refrigerate briefly until slightly thickened.
- Assemble and chill: Pour the jello over the cream cheese layer. Refrigerate for 2 hours until set. Slice and serve.
Notes
- Ensure pretzels are finely crushed for a smooth crust texture.
- Seal the cream cheese mixture to the edges to prevent jello from making the crust soggy.
- Add peaches to the jello promptly after dicing to maintain freshness.
- For extra indulgence, top each serving with more Cool Whip.
Nutrition
- Serving Size: 1 serving
- Calories: 477 kcal
- Sugar: 47g
- Sodium: 494mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 66mg
Find it online: https://cookedbysarah.com/peach-pretzel-salad-recipe/
