Peaches N' Cream Pretzel Dessert

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Taralynn McNitt

This peaches n' cream pretzel dessert salad is light, refreshing, and perfect for summer!

5 from 1 vote

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Prep Time 35

Cook Time 12

Cooling 4

Total Time 4 47

Course Dessert

Cuisine American

Servings 20 Slices

Ingredients

6 Ounces Peach Jello Mix
2 Cups Boiling Water
4 Large Peaches
4 Cups Salted Pretzels
3/4 Cups Unsalted Butter
1 1/4 Cups Granulated Sugar
8 Ounces Plain Cream Cheese
12 Ounces Whipped Cream Topping

Instructions

Preheat the oven to 350 degrees.
Boil two cups of water. While the water is boiling, dice the peaches.
*I left a few slices with the peach skins attached.
Mix the water and jello packets in a medium-sized bowl until the mixture has dissolved. Stir in the diced peaches and place the bowl into the refrigerator.
In a bowl, crush the pretzels using the bottom of a cup.
*don't crush too finely
Mix the melted butter, 1/4 cup of sugar, and pretzels.
Add the pretzels to the bottom of a 9 x 13 baking dish. Spread evenly and bake for 10-12 minutes. Set aside to cool.
With an electric mixer, combine the cream cheese, 1 cup of sugar, and whipped topping until lump-free.
Once the pretzel crust has cooled down, spread the creamy layer evenly on top. Pour the refrigerated peach jello mixture on top of the creamy layer.
Place the dessert in the refrigerator for 2-3 hours.

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