Peach Pretzel Delight (Printable Version)
Fresh peaches and fluffy cream cheese stack up on a salty pretzel bottom for a chill, crunchy sweet bite.
# What You'll Need:
→ Crust
01 -
3/4 cup melted unsalted butter
02 -
3/4 cup white sugar
03 -
2 1/2 cups pretzel pieces, smashed
→ Cream Cheese Layer
04 -
2 teaspoons vanilla extract
05 -
3/4 cup white sugar
06 -
12 ounces cream cheese
07 -
12 ounces whipped topping, like Cool Whip
→ Peach Jello Layer
08 -
4 cups peeled, diced fresh peaches
09 -
2 cups cold water with ice
10 -
2 cups boiling hot water
11 -
6 ounces peach gelatin mix
# Step-by-Step Guide:
01 -
Cut into squares and enjoy cold. Add a fluffy whipped topping if you want.
02 -
Pour the peachy jello right over that creamy layer. Cover up and pop it in the fridge for a couple hours to set.
03 -
Toss the peach pieces into jello. Let it sit in the fridge fifteen minutes till it thickens but stays pourable.
04 -
Mix the gelatin with two cups boiling water and stir till it’s all gone. Pour in icy water and keep stirring.
05 -
Spread that creamy filling on the crust, making sure none of it leaks down the side.
06 -
Beat together cream cheese, sugar, and vanilla till it’s totally smooth. Fold whipped topping in gently.
07 -
Bake got ten minutes, then cool off the crust all the way before moving on.
08 -
Mix up pretzel crumbs, sugar, and that buttery goodness. Push it into the bottom of your buttered pan.
09 -
Turn the oven to 350°F. Smear butter on the bottom and sides of a 9x13 pan.
# Additional Notes:
01 -
Pretzel crumbs come out super fine if you use your food processor.
02 -
Make sure to cover every bit of crust with the filling so nothing gets soggy.
03 -
Mix the fruit into the warm jello so the peaches don’t turn brown.
04 -
The jello mix is perfect for pouring once the peaches float and don’t sink.
05 -
Go wild and add extra whipped topping to each piece if you’re feeling fancy.