Ingredients
Equipment
Method
Make the pretzel crust
- Preheat oven to 350F, then mix crushed pretzels, melted unsalted butter, and 3 tablespoons sugar until evenly moistened. Press the mixture into a 9x13 dish, then bake 8-10 minutes until set and fragrant.
- Cool the baked crust completely before adding any other layer. You should be able to touch the surface without warmth.
Prepare the cream cheese layer
- Beat softened cream cheese with 1 cup granulated sugar until smooth and no lumps remain. This should look glossy and creamy rather than grainy.
- Fold in whipped topping until fully combined, then spread the mixture over the cooled pretzel crust. Refrigerate to keep it firm while you prepare the jello.
Assemble the peach jello top
- In a heat-safe bowl, dissolve peach-flavored gelatin in 2 cups boiling water by stirring until fully clear. Add 2 cups cold water and place the bowl in the refrigerator.
- Chill the gelatin mixture about 30 minutes until slightly thickened but not set, stirring once so it thickens evenly. It should coat a spoon lightly but still pour.
- Stir 2 cups peach slices into the slightly thickened jello, then pour gently over the cream cheese layer. Pour slowly to avoid disturbing the crust or creating bubbles.
Chill and serve
- Refrigerate at least 4 hours until the jello is fully set and the top looks firm and glossy. The surface should jiggle only slightly when nudged.
- Cut into squares and serve cold. For clean slices, wipe the knife between cuts.
Notes
Pro tip: for the glossy peach top, chill the jello until it’s slightly thickened but still pourable—if it sets too much, it can clump and sink. Store covered in the refrigerator for up to 4 days; the dessert can be frozen for up to 1 month, but the jello texture may soften slightly after thawing. For a lower-sugar option, use a sugar-free peach gelatin package and reduce the added sugar in the cream cheese layer accordingly.