Easy Peach Pretzel Salad
This Easy Peach Pretzel Salad features a crunchy pretzel crust, creamy filling, and a refreshing peach gelatin layer, perfect for any festive occasion.
Equipment
- Mixing bowl
- Baking dish
- whisk or mixer
- Measuring cups
- Spatula
Ingredients
- 2½ cups crushed pretzels
- 1½ cups granulated sugar (divided into ¾ cup and ¾ cup)
- ¾ cup melted butter
- 12 ounces cream cheese (room temperature)
- 2 teaspoons vanilla extract
- 12 ounces Cool Whip
- 6 ounce package peach gelatin
- 2 cups boiling water
- 2 cups ice water
- 4 cups peeled and diced fresh peaches (about 4 to 5 large peaches)
Instructions
- Preheat the oven to 350°F and lightly butter a 9×13-inch baking dish.
- Mix crushed pretzels, ¾ cup sugar, and melted butter, then press into the bottom of the baking dish.
- Bake for 10 minutes and allow to cool completely.
- Beat cream cheese, remaining ¾ cup sugar, and vanilla until smooth, then fold in Cool Whip.
- Spread the cream cheese mixture over the cooled pretzel crust.
- Dissolve gelatin in boiling water, add ice water and diced peaches, then refrigerate until it thickens.
- Pour the peach gelatin mixture over the cream cheese layer and refrigerate for 2 hours or until set.
Notes
Ensure pretzels are finely crushed; a food processor can be used. Seal the cream cheese mixture to the edges of the pretzel crust to avoid gelatin seepage. Add peaches to the hot gelatin immediately after dicing to prevent discoloration. More Cool Whip can be added on top of servings if desired.