Strawberry pretzel salad in the early summer becomes peach pretzel salad in late summer. This sweet and salty combo is hard to resist!
This is the last new peach recipe I will be sharing this year – the sadness! Oddly enough, right after the wedding it was like a switch got flipped and I suddenly was ready for fall. But now that a couple weeks has gone by I am back to clinging on to every bit that’s left. It’s made easier by the fact the highs so far this week have been in the 90s. Soon the temperatures will be cooling off and those fall flavors will start creeping in, but for now I want peaches one last time.
All I had to do for this recipe was take the classic favorite strawberry pretzel salad and swapped strawberries for peaches (and strawberry Jell-O for peach Jell-O). I arranged the peaches in a pretty manner as opposed to dumping the strawberries on top but otherwise the same method. But I have to admit, even though I was craving peaches I think the strawberry version is still my favorite. Not to say that you won’t enjoy this of course!
Want another easy peach recipe? Try my peach Greek yogurt pie!
Two years ago: Weekly Meal Plan #27
Four years ago: Healthy Vegetarian Taco Salad
Five years ago: Mixed Berry Slab Pie
Six years ago: Roasted Cherry Brownie Cheesecake
PEACH PRETZEL SALAD
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup unsalted butter, melted
1-1/2 pkg. (12 oz. total) cream cheese, room temperature
2 Tbsp milk
1 cup whipped topping, thawed
2 cups boiling water
1 pkg. (8-serving size) peach Jell-O
1-1/2 cups cold water
4 peaches, pitted, peeled, and sliced
- Preheat oven to 350 degrees.
- In a small bowl, mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of a 13×9-inch baking pan. Bake for 10 minutes then allow to cool.
- In a large bowl, beat cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently fold in whipped topping. Spread over cooled crust. Refrigerate until ready to use.
- Meanwhile, stir boiling water into dry gelatin mix in large bowl for at least 2 minutes or until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened but not completely set (spoon drawn through leaves definite impression).
- Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.
Source: Adapted slightly from my Strawberry Pretzel Salad.
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This sounds quite interesting, though I have a hard time wrapping my mind around this dish as a salad – probably a prejudice I acquired from my very opinionated mother. I’m curious to know, since I am totally without experience in this area, how you would use this in a meal. Is it dessert?
Oh it’s most definitely a dessert. I am not entirely sure where the name salad came from but that’s what the original is called “strawberry pretzel salad”.