Description
A refreshing peach pretzel salad that’s perfect for summer gatherings.
Ingredients
Scale
- 2 cups pretzel sticks (or crushed pretzels for a finer texture)
- ½ cup unsalted butter, melted
- ¼ cup sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (like Cool Whip)
- 2 cups fresh peaches, diced (or canned peaches, drained)
- 1 package (3 oz) peach-flavored gelatin
- 2 cups boiling water
- 1 cup cold water
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed pretzels, melted butter, and sugar. Mix until the pretzels are fully coated.
- Press the mixture into the bottom of a 9×13 inch baking dish. Bake for 10 minutes until golden brown. Let it cool completely.
- In a separate bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add the powdered sugar and mix until fully incorporated.
- Fold in the whipped topping gently until the mixture is light and fluffy.
- Spread this creamy layer evenly over the cooled pretzel crust.
- In a large bowl, dissolve the peach gelatin in 2 cups of boiling water, stirring until fully dissolved.
- Add 1 cup of cold water and mix well. Allow it to cool slightly.
- Stir in the diced peaches into the gelatin mixture.
- Pour the peach mixture over the cream cheese layer, spreading it evenly.
- Cover the dish with plastic wrap and refrigerate for at least 60 minutes to allow the gelatin to set.
- Once set, cut into squares and serve chilled.
Notes
- Use gluten-free pretzels for a gluten-free version.
- Swap cream cheese for Greek yogurt for a lighter option.
- Fresh berries can be used instead of peaches for a mixed fruit salad.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg