Description
Salty Peach Pretzel Salad features a buttery pretzel crust, creamy cheesecake filling, and a peach gelatin topping loaded with fresh peaches.
Ingredients
Scale
- 2½ cups crushed pretzels
- 1½ cups granulated sugar
- ¾ cup melted butter
- 12 ounces cream cheese
- 2 teaspoons vanilla extract
- 12 ounces Cool Whip
- 6 ounces peach gelatin
- 2 cups boiling water
- 2 cups ice water
- 4 cups fresh peaches, peeled and diced
Instructions
- Preheat the oven to 350°F and butter a 9×13-inch baking dish.
- Mix crushed pretzels, ¾ cup sugar, and melted butter until combined.
- Press the mixture into the prepared pan and bake for 10 minutes.
- Cool the crust completely before adding the filling.
- Beat cream cheese, remaining sugar, and vanilla until smooth.
- Fold in the Cool Whip until fluffy and fully combined.
- Spread the cream cheese layer over the crust and seal the edges completely.
- Whisk peach gelatin into boiling water until dissolved.
- Stir in ice water and diced peaches, then refrigerate briefly until slightly thickened.
- Pour the peach layer over the cream cheese mixture carefully.
- Refrigerate for about 2 hours until fully set.
- Slice into squares and serve chilled.
Notes
- Crush pretzels into fine pieces for a crisp crust.
- Seal the cream cheese layer fully to prevent a soggy crust.
- Allow the gelatin mixture to thicken slightly before pouring.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 477
- Sugar: 47
- Sodium: 494
- Fat: 23
- Saturated Fat: 14
- Unsaturated Fat: 7
- Trans Fat: 1
- Carbohydrates: 64
- Fiber: 1
- Protein: 6
- Cholesterol: 66