Peach Pretzel Salad

Have you ever heard of pretzel salad before? If not, it might sound completely confounding…but that’s probably just because it’s a very retro recipe that was popular in the 1960s and that isn’t really a salad at all. That’s right, although it’s most commonly referred to one, this dish is a dessert that doesn’t look anything like a salad – although it does have pretzels in it, so at least that part of the name makes sense. So what’s in this dessert? A deliciously buttery and cinnamon-y pretzel crust, topped with a thick layer of sweetened cream cheese, and, finally, a jello layer speckled with your choice of fruit.

Peach Pretzel Salad

INGREDIENTS
Crust:
  1. 2 cups pretzels, crushed
  2. 3/4 cup (1 1/2 sticks) unsalted butter, melted
  3. 2 tablespoons sugar
  4. 1 tablespoon cinnamon
  5. 1/4 teaspoon nutmeg

Filling:
  1. 2 cans peaches, drained, peaches pat dry
  2. 2 cups water, boiling
  3. 1 (8 oz.) container frozen whipped topping
  4. 1 (8 oz.) package cream cheese, room temperature
  5. 1 (6 oz.) package peach jello
  6. 1/2 cup sugar

PREPARATION
  • Preheat oven to 400ºF, and grease a 13x9-inch baking dish with nonstick spray.
  • In a medium bowl, combine pretzels, sugar, cinnamon and nutmeg. Stir in melted butter, and mix thoroughly.
  • Transfer pretzel mixture to baking dish, and gently press into an even layer. Bake crust for 8-10 minutes, then set aside to let cool.
  • In a large bowl, cream together cream cheese and sugar, then gently fold in whipped topping.