Peach Pretzel Jello Salad 🍑🥨
A sweet-and-salty vintage dessert with layers of buttery pretzel crust, creamy filling, and peach Jello topping—perfect for potlucks and summer BBQs!
Ingredients
Pretzel Crust:
- 2 cups (100g) crushed pretzels (about 4 oz mini twists)
- ¾ cup (170g) unsalted butter, melted
- 3 tbsp brown sugar
Creamy Layer:
- 8 oz (225g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 1 cup (240ml) heavy cream, whipped (or 8 oz Cool Whip)
Jello Layer:
- 1 (6 oz) box peach Jello
- 2 cups (480ml) boiling water
- 2 cups (300g) fresh peaches, diced (or 1 can drained peaches)
Instructions
- Make the Crust:
- Preheat oven to 350°F (175°C).
- Mix crushed pretzels, melted butter, and brown sugar. Press into a 9×13″ dish.
- Bake for 10 mins, then cool completely.
- Prepare the Creamy Layer:
- Beat cream cheese and powdered sugar until smooth.
- Fold in whipped cream/Cool Whip. Spread over cooled crust. Chill 30 mins.
- Assemble the Jello Layer:
- Dissolve Jello in boiling water. Stir in 1 cup cold water, then refrigerate 20 mins until slightly thickened.
- Add diced peaches, then pour over cream layer. Chill 4+ hours (or overnight).
Tips & Tricks
- No fresh peaches? Use frozen (thawed) or canned (drained).
- Extra crunch: Sprinkle reserved pretzel crumbs on top before serving.
- Make ahead: Stores in the fridge for 3 days (cover tightly).
This retro favorite balances crunchy, creamy, and fruity flavors in every bite! Serve chilled with a dollop of whipped cream. 😋
Variation: Swap peach Jello for strawberry or raspberry! 🍓
