Peach Jell-o “Salad”
Peach Pretzel Jell-O Salad
About This Recipe
This Peach Pretzel Jell-O Salad is a summer twist on the nostalgic strawberry version that I grew up being OBSESSED with. The buttery pretzel crust brings the perfect salty crunch, the cream cheese layer is light, fluffy, and ultra-smooth, and the peach-Jell-O topping is juicy, fresh, and refreshing. It’s the kind of dessert everyone can’t stop eating- no judgements!
Why You’ll Love It
The perfect sweet-salty combo
Creamy, fluffy middle layer
Crunchy pretzel crust that is sweet AND salty
Fresh peaches = summer perfection (you can use frozen or canned if it’s not summer)
Feeds a crowd and is extremely easy to prepare
Great make-ahead dessert
Ingredients You’ll Need
Pretzels
Sugar
Butter
Heavy cream
Confectioners’ sugar
Vanilla extract
Cream cheese
Granulated sugar
Peach Jell-O
Fresh peaches
How to Make It
Bake a buttery pretzel crust until lightly toasted, then let it cool completely. Whip the heavy cream with confectioners’ sugar and vanilla, combine with a sweetened cream cheese mixture, and spread it over the crust all the way to the edges to create a seal. Refrigerate briefly. Dissolve peach Jell-O in boiling water, let it cool, and pour it over a layer of sliced peaches arranged on top of the cream cheese mixture. Refrigerate until fully set, then slice and serve chilled.
Tips for Success
Seal the edges well so your pretzel crust stays crunchy.
Cool the Jell-O before adding it — warm Jell-O will melt the cream layer.
Use fresh peaches for the best flavor and texture.
Chill long enough — overnight gives the cleanest slices.
For a thicker cream cheese layer, add an extra 4 oz of cream cheese.
Frequently Asked Questions
Why can’t I skip sealing the cream cheese layer to the edges?
If you don’t spread it all the way across, the Jell-O will seep down and make the crust soggy.
Can I use canned peaches?
Yes — drain them very well. Fresh peaches taste better, but canned works in a pinch.
Can I use Cool Whip instead of whipped cream?
Yes, Cool Whip makes it slightly sweeter.
How long does it need to set?
At least 4 hours — but overnight gives the best texture.
How long does it last?
2–3 days in the fridge. The crust will soften slightly over time but still tastes amazing.
Can I make this gluten-free?
Yes — substitute gluten-free pretzels.
Other Recipes You’ll Love
Peach Pretzel Jell-o Salad
Ingredients
- 3 cups pretzel sticks, crushed
- 1/4 cup granulated sugar
- 2 sticks (1 cup) butter, melted
- 2 cups heavy whipping cream
- 1/3 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 6 oz package peach Jell-o
- 2 cups boiling water
- 2 cups fresh peaches, sliced
Instructions
- Preheat your oven to 350°F (175°C), and butter/grease a 9x13-inch baking dish or line with parchment paper.
- In a medium bowl, combine the crushed pretzels, granulated sugar, and melted butter. Mix well until all pretzel crumbs are coated.
- Press the mixture evenly into the bottom of a 9x13-inch baking dish.
- Bake for 10-15 minutes. Let it cool completely.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- In another bowl, whip the heavy whipping cream with the confectioners' sugar and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spread mixture over cooled pretzel crust, spreading to the edges of the dish to create a seal- this is important so that the jello is separated from the pretzel layer to keep it crunchy. Refrigerate for at least 45 minutes.
- In a bowl, dissolve the peach Jello in the boiling water. Stir until fully dissolved.
- Let the Jello cool to room temperature (about 30-45 minutes).
- Arrange the sliced peaches evenly over the cream cheese layer.
- Pour the cooled peach Jello over the peaches evenly.
- Refrigerate the dessert for at least 4 hours, or until fully set- I like to refrigerate overnight.
- Slice and serve chilled with a dollop of whipped cream if you're into it!
