Peach Jell-O Pretzel Salad
A vintage recipe that's been around since the 1960's! This light and refreshing pan dessert features a homemade pretzel crust, a cheesecake layer and a Jell-O and fruit topping. It's versatile too, use different fruits with coordinating Jell-O flavors.
- 2 cups crushed pretzels
- 1 1/2 sticks (3/4 cup) unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 (8 ounce) package cream cheese, room temperature
- 1/3 cup granulated sugar
- 1 (8 ounce) container Cool Whip
- 1 (6 ounce) box peach Jell-O gelatin
- 2 cups boiling water
- 2 (15 to 16 ounce) cans sliced peaches, drained then dried on paper towels
- Heat oven to 400 degrees F. Lightly grease a 13 x 9-inch baking pan with cooking spray.
- In a medium bowl, stir together the crushed pretzels, 2 tablespoons sugar and melted butter until combined well. Pour mixture into the baking dish and gently press into an even layer on the bottom.
- Bake crust for 8 to 10 minutes, then set aside to let cool completely on a wire rack.
- Meanwhile, in a large bowl and using a hand mixer, beat together the cream cheese and 1/3 cup sugar; then gently fold in the Cool Whip with a rubber spatula.
- Spread cream cheese mixture over the cooled crust and refrigerate for about 1 hour.
- In a large bowl, vigorously whisk together the dry Jell-O powder with the boiling water until completely dissolved. Set aside to cool to room temperature.
- Arrange the peach slices on top of the cream cheese layer; gently pour gelatin over the peaches.
- Refrigerate for 2 to 3 hours or until set.