Easy Peach Pretzel Salad is a sweet and salty layered dessert with a buttery pretzel crust, creamy cheesecake layer, and fresh peach gelatin topping.

Scale

2½ cups crushed pretzels

1½ cups granulated sugar divided

¾ cup butter melted

12 ounces cream cheese

2 teaspoons vanilla extract

12 ounces Cool Whip

6 ounces peach Jello

2 cups boiling water

2 cups ice water

4 cups fresh peaches peeled and diced

1. Preheat oven to 350°F and butter a 9×13-inch pan.

2. Mix crushed pretzels, ¾ cup sugar, and melted butter. Press into pan.

3. Bake 10 minutes and cool completely.

4. Beat cream cheese, remaining sugar, and vanilla. Fold in Cool Whip.

5. Spread over cooled crust and seal edges.

6. Dissolve Jello in boiling water. Stir in ice water and peaches.

7. Refrigerate 15 minutes until slightly thickened.

8. Pour over cream layer and refrigerate 2 hours until set.

9. Slice and serve chilled.

Cool crust completely before adding cream layer.

Seal cream layer to edges.

Use firm ripe peaches for best texture.