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Peach Pretzel Salad Dessert

Peach pretzel salad is a no-bake layered dessert with a salty pretzel crust, fluffy cream cheese middle, and a glossy peach jello top that sets into a jewel-like finish. Bake the pretzel layer, cool completely, then layer and chill for clean slices with distinct, visible layers.
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Prep Time 30 minutes
Cook Time 10 minutes
chilling 4 hours
Total Time 4 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Pretzel crust
  • 2.5 cup crushed pretzels
  • 0.75 cup unsalted butter, melted
  • 3 tbsp sugar
Cream cheese layer
  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 8 oz whipped topping Use thawed whipped topping for the smoothest spread.
Peach jello layer
  • 1 package (6 oz) peach-flavored gelatin
  • 2 cup boiling water
  • 2 cup cold water
  • 2 cup fresh or canned peach slices

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Bake and cool the pretzel crust
  1. Preheat the oven to 350F. Mix crushed pretzels, melted unsalted butter, and sugar until evenly coated, then press firmly into a 9x13 dish.
  2. Bake for 8-10 minutes, just until the crust looks set and fragrant. Remove and cool completely so the cream cheese layer won’t melt or slide.
Make the cream cheese middle
  1. Beat cream cheese and granulated sugar until smooth. Fold in the whipped topping, then spread evenly over the cooled crust.
  2. Refrigerate while you prepare the jello. This helps firm the middle layer for clean stacking.
Prepare and layer the peach jello
  1. Dissolve peach-flavored gelatin in boiling water, stirring until fully clear. Stir in cold water and refrigerate about 30 minutes, until slightly thickened but not set.
  2. Stir in peach slices and pour gently over the cream cheese layer. Pour slowly to keep layers distinct.
Chill, slice, and serve
  1. Refrigerate at least 4 hours until the jello is fully set and the top looks glossy. For best slicing, chill a bit longer if your kitchen is warm.
  2. Cut into squares and serve cold. Wipe the knife between cuts for the cleanest edges.

Notes

For the glistening top, wait to pour the jello until it is slightly thickened (not fully set), and keep the cream cheese layer cold before topping. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the jello texture can weep. For a lighter option, use reduced-fat cream cheese and light whipped topping while keeping the same chilling time.