Pretzel Peach Jello Salad

# Components:

→ Pretzel Crust

01 - 2 cups crushed salted pretzels

02 - 3/4 cup unsalted butter, melted

03 - 1/4 cup granulated sugar

→ Cream Cheese Filling

04 - 8 ounces cream cheese, softened

05 - 1 cup granulated sugar

06 - 8 ounces whipped topping, thawed

→ Peach Jello Layer

07 - 6 ounces peach-flavored gelatin (Jello)

08 - 2 cups boiling water

09 - 2 cups sliced peaches, drained if canned

# Method:

01 - Preheat the oven to 350°F. Combine crushed pretzels, melted butter, and 1/4 cup sugar in a bowl. Press mixture evenly into the bottom of a 9x13-inch glass baking dish. Bake for 10 minutes, then remove and cool completely.

02 - In a mixing bowl, beat softened cream cheese with 1 cup sugar until smooth. Carefully fold in whipped topping until thoroughly combined.

03 - Spread the cream cheese mixture evenly over the cooled pretzel crust, sealing edges to prevent leakage. Refrigerate for at least 30 minutes to firm up.

04 - Dissolve peach gelatin in 2 cups boiling water. Allow to cool to room temperature, approximately 30 minutes.

05 - Arrange sliced peaches evenly over the chilled cream cheese layer. Gently pour the cooled gelatin over the peaches.

06 - Refrigerate for a minimum of 3 hours or until the gelatin is completely set.

07 - Cut into squares and serve chilled.

# Expert Advice:

01 -

This salad’s crunchy bottom layer is like a secret treat hiding beneath peachy velvet and shimmer.
The sweet and salty combo wins over both dessert skeptics and diehard sugar fans at gatherings.

02 -

If you rush cooling the Jello, it’ll seep under the filling and create a runny, sad swirl—patience is non-negotiable here.
Sealing the cream cheese layer edge-to-edge truly blocks leaks (I learned this the hard way after many patchwork pieces).

03 -