Peach Pretzel Salad Dessert (Print Version)

# Ingredients:

→ Crust

01 - 170 g unsalted butter, melted
02 - 180 g granulated sugar
03 - 2.5 cups (about 250 g) pretzels, crushed

→ Cream Cheese Layer

04 - 340 g cream cheese
05 - 340 g whipped topping (like dairy-free whip or stabilized cream)
06 - 180 g granulated sugar
07 - 10 ml vanilla extract

→ Peach Gelatin Layer

08 - 170 g peach gelatin powder
09 - 480 ml boiling water
10 - 600 g fresh peaches, peeled and diced
11 - 480 ml ice water

# Instructions:

01 - Set your oven to 175°C. Rub some butter on the bottom and sides of a 23 x 33 cm pan.
02 - Blend the melted butter, sugar, and crushed pretzels in a bowl until all combined. Squash the mix into your buttered pan so it's flat and even.
03 - Pop the pan in the oven for 10 minutes. Take it out and give it time to cool off fully before the next steps.
04 - Grab a big bowl. Whip the cream cheese, sugar, and vanilla together till smooth. Then, softly fold in your whipped topping until it's all mixed.
05 - Gently layer your cream cheese blend over the cooled pretzel crust. Make sure to cover and seal the edges so nothing leaks through.
06 - Mix the gelatin powder with 480 ml boiling water until dissolved. Pour in the ice water next and stir till it's blended.
07 - Drop in your diced peaches. Let the mixture sit in the fridge for 15 minutes, so it thickens slightly but can still be poured.
08 - Carefully pour the peach gelatin over your cream cheese layer. Pop it in the fridge, covered, for 2 hours or longer to set.
09 - Slice into chilled squares when ready to serve. If you want, plop an extra scoop of whipped topping on each one.

# Notes:

01 - To get crumbs really fine, just blitz pretzels in a food processor.
02 - Take your time spreading the cream cheese mixture—seal up those crust edges so they don't get soggy.
03 - Blend in the fresh peaches while your gelatin is still slightly warm to help them stay bright and fresh.
04 - When your peach-gel mix holds the fruit evenly without everything sinking, it’s good to use.
05 - Top with as much extra whipped cream as you like for a fancier look.

Back