Peach Pretzel Jello Salad

Have you ever heard of pretzel salad before? If not, it might sound completely confounding…but that’s probably just because it’s a very retro recipe that was popular in the 1960s and that isn’t really a salad at all. That’s right, although it’s most commonly referred to one, this dish is a dessert that doesn’t look anything like a salad – although it does have pretzels in it, so at least that part of the name makes sense. So what’s in this dessert? A deliciously buttery and cinnamon-y pretzel crust, topped with a thick layer of sweetened cream cheese, and, finally, a jello layer speckled with your choice of fruit.
Not only does this dish look amazing – hello, gem-like, fruit jello layer – but it’s also insanely yummy. The pretzel crust still has the perfect touch of saltiness, but the cinnamon adds an unexpected flavor that balances everything out. Add to that a smooth, sweetened cream cheese layer, and the refreshing fruit top layer. We used peach jello with canned peaches (although feel free to use fresh peaches when they’re in season!) and LOVED the final product. Everything balances each other out perfectly and we’re left with a dessert that checks all of our boxes: crunchy, sweet and salty, creamy, fruity…it’s got all we could want!

Peach Pretzel Jello Salad

Ingredients

Peach Gelatin Layer

•     2 1/3 c. boiling water
•     4 c. sliced peaches fresh or canned
•     1 6 oz. box peach gelatin

Pretzel Crust

•     2 1/2 c. crushed pretzels
•     3/4 c. melted butter
•     3 Tbsp. powdered sugar

Cream Cheese Layer

•     1 8 oz. package cream cheese
•     1 8 oz. carton whipped topping
•     1 c. powdered sugar
•     1 pasteurized egg OPTIONAL

Instructions

1. Preheat oven to 350°.
2. Combine the gelatin with boiling water in a medium bowl. Whisk until gelatin is dissolved. Roughly chop the peaches and add them to the gelatin mixture. Allow to cool just until it is soft set.
3. Add the pretzels to a resealable bag and using a rolling pin, crush the pretzels until they are small pieces. Add them to a medium bowl along with the powdered sugar and butter. Mix until the pretzels are coated.
4. Press the pretzel mixture into the bottom of a 9x13 pan. Bake for 10 minutes at 350°. Cool.
5. Meanwhile beat together the cream cheese, sugar, and egg (optional) until smooth. Gently fold in the whipped topping. Carefully spread over the pretzel crust.
6. Pour the soft set gelatin and peach mixture over the cream cheese layer. Refrigerate the dessert until the gelatin is fully set. Serve chilled.

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