Name: Peach Pretzel Salad
Prep time: 20 min
Cook time: 10 min
Total time: 150 min
Yield: 12 servings
Ingredients: 2½ cups pretzels, (crushed); 1½ cups granulated sugar, (divided into ¾ cup and ¾ cup); ¾ cup butter, (melted); 12 ounces cream cheese; 2 teaspoons vanilla extract; 12 ounces Cool Whip; 6 ounces peach Vegan Gelatin; 2 cups water, (boiling); 2 cups ice water; 4 cups fresh peaches, (peeled and diced (about 4 to 5 large peaches))

Peach Pretzel Salad: The Sweet & Salty Dream

Okay, real talk—who doesn’t love something that’s both salty AND sweet? Like, it’s the ultimate combo. I mean, if you haven’t tried Peach Pretzel Salad, are you even living? 😱

Main dish photo — *The finished dish — looks amazing, right?*

Anyway, let’s dive in.

Okay, Let’s Talk Ingredients

So, here’s the scoop on the grocery list. You’ll need some pretzels (2½ cups, crushed—yes, we’re crushing them like they owe us money), and then some sugar—1½ cups divided into two ¾ cups, ’cause we’re fancy like that. Butter’s next—¾ cup, melted (butter makes everything better, am I right?). Then we’ve got cream cheese (12 oz of that creamy goodness), vanilla extract (because it’s basically a dessert rule), and Cool Whip (12 oz, because who has time to whip cream? 😂).

Oh! And don’t forget the peach gelatin (6 oz) and a whole bunch of fresh peaches (4 cups diced, which is like 4-5 big ones). You’ll also need boiling water (2 cups) and ice water (2 cups). Seriously, it sounds like a lot but it’s sooo worth it.

So Here’s Why I Make This Constantly

Okay, picture this: It’s summer. The sun’s out, the grill’s going, and my bestie brings this to the potluck. I took one bite, and it was like fireworks in my mouth. The salty pretzel crust, the creamy layer, and the sweet peach jello—it’s like a beach day in dessert form! 🍑✨ Ever since, it’s my go-to. I mean, it wins everyone over, and I get to be the “cool friend” who brings the dessert.

Plus, it reminds me of family cookouts—my mom used to whip this up, and we’d all gather around, arguing about who gets the biggest slice (spoiler: it was always me).

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Alright, listen up—this is important. When you get to the cream cheese layer, spread it ALL the way to the edges of the pretzel crust! Like, no gaps. This creates a little wall that keeps the jello from sneaking down and ruining that perfect crunchy layer. Trust me, I learned this the hard way, and my first batch was a soggy disaster. 😅

Don’t Mess This Up (My Top Tips)

1. Chill, Chill, Chill: Let that pretzel crust cool completely before you spread the cream cheese mix. If you don’t, it’ll melt and be a hot mess!

2. Jello Timing: Don’t let the jello set too long before pouring it over—if it gets too thick, it won’t spread right, and you’ll end up with a gloppy layer.

3. Slice Smart: Use a hot knife to slice the salad; it cuts through the jello and cream cheese like butter.

How to Keep Them From Disappearing (Or, How to Store Them)

So here’s the deal—if you somehow have leftovers (which I seriously doubt because this stuff disappears faster than my willpower at a buffet), keep it in the fridge, covered. It’ll stay good for a few days, but honestly, it’s best fresh. But hey, if you keep it for a day or two, those flavors just meld even more. Yum!

If You Liked This, You’ll Probably Like These Too

If you’re feeling adventurous, you should totally try making my No-Bake Chocolate Oreo Cheesecake or the super easy Strawberry Shortcake Trifle. Both are crowd-pleasers and super fun to whip up!

So, what do you think? Are you gonna make this for your next get-together or just for yourself (no judgment here)? 🍰 Let me know!

Peach Pretzel Salad

Flavor-packed Peach Pretzel Salad with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
20 minutes

Cook Time
10 minutes

Total Time
150 minutes

Category: Dinner

Yield: 12 servings servings

Ingredients

2½ cups pretzels, (crushed)

1½ cups granulated sugar, (divided into ¾ cup and ¾ cup)

¾ cup butter, (melted)

12 ounces cream cheese

2 teaspoons vanilla extract

12 ounces Cool Whip

6 ounces peach Vegan Gelatin

2 cups water, (boiling)

2 cups ice water

4 cups fresh peaches, (peeled and diced (about 4 to 5 large peaches))

Instructions

Preheat the oven to 350°F. Lightly butter the bottom and sides of a 9×13 pan.
In a medium bowl, combine crushed pretzels, ¾ cup sugar, and the melted butter. Press into the bottom of the 9×13 pan. (You can crush pretzels by putting them in a Ziploc bag and using a rolling pin, wooden spoon, or your hands to crush them.)
Bake the pretzel base for 10 minutes. Remove from the oven and allow to cool completely.
In a large mixing bowl, beat the cream cheese, the remaining ¾ cup of sugar, and the vanilla until well combined. Fold in the Cool Whip until the mixture is evenly combined.
Spread the cream cheese mixture on top of the cooled pretzel crust. When adding the cream cheese mixture to the pan, make sure that it goes all the way to the edges. This creates a barrier to prevent the jello from seeping down into the pretzel base and making it soggy.
In a medium bowl, dissolve the jello in two cups of boiling water. Once it is completely dissolved, add two cups of ice water and stir. Stir in the diced peaches. Refrigerate for 15 minutes or until the jello is just starting to thicken but has not yet set.
Carefully pour the peaches and jello over the cream cheese layer. Cover and refrigerate for two hours or until the jello is set. Slice into squares to serve.