Peach Pretzel Salad Dessert (Printable Version)
Creamy layers, sweet peaches, and salty pretzels come together for a cool, crowd-pleasing treat.
# What You'll Need:
→ Crust
01 -
200 g crushed pretzels
02 -
170 g unsalted butter, melted
03 -
38 g granulated sugar
→ Cream Layer
04 -
225 g cream cheese, softened
05 -
200 g granulated sugar
06 -
225 g whipped topping, thawed
→ Peach Topping
07 -
170 g peach flavoured gelatin powder
08 -
240 ml boiling water
09 -
120 ml cold water
10 -
350 g sliced peaches, drained if canned
# Steps To Follow:
01 -
Preheat oven to 175°C. Combine crushed pretzels, melted butter, and sugar in a bowl. Press mixture evenly into the base of a 23x33 cm baking dish. Bake for 10 minutes. Set aside to cool completely.
02 -
In a medium bowl, beat softened cream cheese and sugar until smooth. Gently fold in whipped topping until combined. Spread evenly over the cooled crust, sealing the edges fully. Refrigerate for 30 minutes.
03 -
Dissolve peach gelatin powder in boiling water. Stir in cold water. Carefully fold in sliced peaches. Let stand at room temperature until cooled.
04 -
Pour the cooled peach mixture over the chilled cream cheese layer, spreading peaches evenly. Refrigerate for a minimum of 2–3 hours, or until fully set.
05 -
Once fully set, cut into squares and serve cold for a refreshing, layered peach dessert.
# Notes and Tips:
01 -
Ensure the crust is completely cooled before adding the cream layer to prevent melting.
02 -
Draining canned peaches thoroughly helps prevent excess liquid from seeping into the layers.