Description
This Peach Pretzel Salad Dessert is a delightful blend of sweet, salty, and creamy goodness. The crunchy pretzel crust provides a perfect contrast to the smooth, velvety cream cheese layer, while the peach gelatin topping adds a burst of fruity freshness. It’s a refreshing and satisfying treat that’s ideal for summer gatherings or anytime you want a dessert that’s both light and indulgent.
Ingredients
For the Peach Gelatin Layer:
2 ⅓ cups boiling water
1 (6 oz.) box peach gelatin
4 cups sliced peaches (fresh or canned)
For the Pretzel Crust:
2 ½ cups crushed pretzels
3 tablespoons powdered sugar
¾ cup melted butter
For the Cream Cheese Layer:
1 (8 oz.) package cream cheese
1 cup powdered sugar
1 (8 oz.) carton whipped topping
1 pasteurized egg (optional)
Instructions
Preheat oven to 350°F (175°C).
In a medium bowl, combine the peach gelatin with boiling water. Whisk until the gelatin is completely dissolved. Roughly chop the peaches and add them to the gelatin mixture. Allow it to cool until it reaches a soft-set consistency.
Place the pretzels in a resealable bag and crush them into small pieces using a rolling pin. Transfer the crushed pretzels to a medium bowl and mix with the powdered sugar and melted butter until well coated.
Press the pretzel mixture firmly into the bottom of a 9×13-inch pan. Bake for 10 minutes at 350°F. Remove from the oven and let it cool completely.
Meanwhile, in a separate bowl, beat together the cream cheese, powdered sugar, and the optional pasteurized egg until smooth. Gently fold in the whipped topping until well combined.
Carefully spread the cream cheese mixture over the cooled pretzel crust, ensuring an even layer.
Pour the soft-set peach gelatin mixture over the cream cheese layer, spreading it evenly.
Refrigerate the dessert until the gelatin is fully set, at least 2-3 hours. Serve chilled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 350