If you love the classic strawberry pretzel salad, then this Peaches & Cream Pretzel Salad recipe will be a keeper! This recipe is made with a salty-sweet pretzel crust, a delicious whipped cream cheese filling, and topped with an amazing layer of peaches & jello! Peach pretzel salad is perfect for your next potluck, party, or picnic!
Peaches & Cream Pretzel Salad
Peach season is in full swing over here and there is nothing I love more than the combination of fresh peaches and whipping cream!
Seriously, a match made in heaven! I wanted to create a sweet, no bake summer dessert that has both elements!
Thus, the Peaches & Cream Pretzel Salad was born!
Pretzel Salad
Pretzel salad is a family favorite dish at my house! A classic salad is made with a pretzel crust that is both sweet and salty!
It also has a layer of cream cheese and cool whip that adds a nice creamy element! Then, it’s topped with fresh fruit and jello to set!
This dish is so pretty, it’s really picture perfect! The Peaches & Cream flavor element is a real treat!
Peaches
For this recipe, you can use fresh or canned peaches! Depending on where you live and the season, fresh peaches can be tough to find!
If you are in Utah, peach season runs between the end of July through September! It’s one of my favorite seasons!
You can find peaches at the grocery store, local fruit stands, and farmers markets!
If you can’t find fresh, canned peaches will work too! Simply rinse off the simple syrup after opening then add to the recipe!
Other Peach Recipes To Make
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Peaches & Cream Pretzel Salad
If you love the classic strawberry pretzel salad, then this Peaches & Cream Pretzel Salad recipe will be a keeper!
Ingredients
Crust Layer
- 2 cups pretzels, crushed
- 1/2 cup butter, melted
- 3 tablespoons sugar
Cream Cheese Layer
- 8 ounces softened cream cheese
- 1 cup sugar
- 8 ounces frozen whipped topping, thawed
Jello Layer
- 2 (3 ounce) packages of Peach Jello
- 2 cups boiling water
- 2 cups sliced peaches
Instructions
- Preheat the oven to 350 degrees. To a bowl, add the pretzels, sugar and melted butter. Stir together to coat, and then evenly press into the bottom of a greased 9x13 pan. Bake the crust for 10 minutes. Remove from oven and let cool completely.
- While crust is baking, empty jell-o mix into a bowl, and add boiling water. Stir to dissolve. Set jell-o aside to cool to room temperature.
- With a hand or stand mixer, cream together the cream cheese and sugar until fluffy and smooth. Gradually add in the whipping topping and mix until completely combined. Spread mixture evenly over the cooled crust, making sure filling is sealed to the sides of the pan.
- Refrigerate crust and cream cheese mixture for 30 minutes to set.
- While crust and filling layers are chilling, slice and peel the fresh peaches.
- Once the cream cheese layer is cool, add the peach slices. Pour the room temperature jell-o over the peaches. Chill for at least 1-2 hours or until jell-o is completely set.
- Top with whipped cream and additional pretzels, if desired. Slice into squares and enjoy!
Notes
You can use fresh or drained canned peaches depending on the season!
