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Peach Pretzel Salad Dessert

Peach pretzel salad dessert is a sweet-salty layered dessert with a golden pretzel crust, a creamy cream cheese layer, and a vibrant peach Jello top studded with peach slices. It bakes a crisp base, then chills for hours so each layer stays distinct and cleanly sliced.
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Prep Time 25 minutes
Cook Time 10 minutes
chilling 4 hours
Total Time 4 hours 35 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Pretzel crust
  • 3 cup pretzels coarsely crushed
  • 0.75 cup butter melted (1.5 sticks)
  • 3 tbsp granulated sugar
Cream cheese layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 cup whipped topping
Peach Jello layer
  • 1 box (6 oz) peach-flavored Jello
  • 2 cup boiling water
  • 1.5 cup cold water
  • 2 cup peach slices fresh or canned, drained

Equipment

  • 1 sheet pan

Method
 

Make and bake the pretzel crust
  1. Preheat the oven to 350°F, then mix the coarsely crushed pretzels, melted butter, and granulated sugar until evenly coated. Press the mixture firmly into a 9x13 pan to form an even layer.
  2. Bake at 350°F for 8-10 minutes until set, then cool completely.
Assemble the cream cheese layer
  1. Beat the softened cream cheese and powdered sugar until smooth, then fold in the whipped topping to create a thick, spreadable layer.
  2. Spread the cream cheese mixture over the completely cooled pretzel crust, then refrigerate for 30 minutes.
Create the peach Jello layer and assemble
  1. Dissolve peach-flavored Jello in 2 cups boiling water, then stir in the cold water.
  2. Refrigerate the Jello mixture until just beginning to thicken but still pourable, about 30-40 minutes.
  3. Arrange the peach slices over the cream cheese layer, then pour the slightly thickened Jello over the top.
Chill and serve
  1. Refrigerate for at least 4 hours until the Jello is fully set, then cut into squares and serve cold.

Notes

For clean slices, chill the assembled dessert fully until the Jello is firm (at least 4 hours) and use a sharp knife to cut straight down. Store covered in the refrigerator for up to 3 days; freezing is not recommended due to texture changes in the Jello. For a lighter option, use reduced-fat cream cheese and a lighter whipped topping if desired.