This Easy Preach Pretzel Salad is a fun treat with a crunchy pretzel crust and a creamy filling. It’s sweet and salty, making it a hit for any gathering!
Let’s face it, the crust is hard to resist. It’s like a party in your mouth! I love serving it chilled—perfect for hot days or whenever you need a sweet snack.
Making this salad is super simple! Just layer the ingredients, and you have a delicious dessert ready to go. You might wanna keep some extra for yourself! 😉
Key Ingredients & Substitutions
Pretzels: Use crushed pretzels for the perfect crunch. If you’re avoiding gluten, gluten-free pretzels work great as a substitute.
Butter: Unsalted butter is best for controlling the saltiness. You can use margarine if you prefer a dairy-free option.
Cream Cheese: Softened cream cheese provides that smooth texture. For a lighter version, opt for Neufchâtel cheese; it has less fat but the same flavor.
Whipped Topping: I recommend using Cool Whip for convenience. If you’re looking for a healthier swap, try homemade whipped cream or a coconut-based whipped topping.
Instant Pudding: Vanilla pudding mix is essential for sweetness. If you’re avoiding sugar, look for sugar-free pudding mixes available in stores.
Peaches: Canned peaches are used here, but fresh or frozen peaches can be used if you have them on hand, just chop them up accordingly.
How Do You Ensure the Gelatin Sets Perfectly?
Getting the gelatin layer just right is key to this recipe’s success. Here’s how to do it:
- Dissolve the gelatin in boiling water until fully dissolved—this prevents clumps. Make sure you stir well!
- Once dissolved, add the peach nectar or juice and stir gently.
- Let the mixture cool to room temperature before pouring it over the pudding layer; this helps prevent the layers from mixing together.
- Avoid letting the gelatin sit too long before adding it, as it can start to set before you pour.
Patience is crucial! Chill the whole dessert for at least 4 hours to allow everything to set together nicely. This way, you’ll have clean layers when cutting! Enjoy the refreshing texture and flavors.
Easy Preach Pretzel Salad
Ingredients:
- 2 cups crushed pretzels
- 3/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup granulated sugar (for the cream cheese layer)
- 2 cups whipped topping (such as Cool Whip), divided
- 2 (3.4 oz) packages of instant vanilla pudding mix
- 2 cups cold milk
- 2 cups canned peach slices, drained and chopped
- 1 (15 oz) can peach nectar or peach juice (for gelatin layer)
- 1 box orange gelatin (such as Jell-O)
Time Estimate:
This recipe requires approximately 30 minutes of preparation time and at least 4 hours to chill and set properly. Plan ahead to ensure your salad is perfectly chilled when it’s time to serve it!
Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix together the crushed pretzels, melted butter, and 1/4 cup sugar until well combined. Press this mixture firmly into the bottom of a 9×13 inch baking pan to form the crust. Bake it in the preheated oven for 10 minutes, then take it out and let it cool completely.
2. Make the Cream Cheese Layer:
In a large bowl, beat the softened cream cheese with 1 cup of sugar until the mixture is smooth and creamy. Next, gently fold in 1 cup of whipped topping to incorporate it evenly. Spread this creamy mixture over the cooled pretzel crust, making sure it’s even.
3. Prepare the Pudding Layer:
In another bowl, combine the instant vanilla pudding mix and cold milk. Whisk them together until the mixture starts to thicken, which should take about 2 minutes. Amidst this, gently fold in the remaining 1 cup of whipped topping and the chopped peach slices. Spread this delicious pudding mixture over the cream cheese layer.
4. Prepare the Gelatin Layer:
To make the gelatin layer, dissolve the orange gelatin in 1 cup of boiling water, stirring well until it is completely dissolved. Add 1 cup of peach nectar or peach juice to this mixture so that it totals 2 cups of liquid. Allow this mixture to cool to room temperature, but be careful not to let it set.
5. Add the Gelatin Layer:
Once your gelatin mixture has cooled properly, pour it evenly over the pudding layer. It should seep down slightly and help anchor the pretzels in place once everything chills.
6. Chill the Salad:
Cuddle this colorful creation in the refrigerator for at least 4 hours, or until the gelatin is fully set. This chilling step is crucial for achieving the right texture!
7. Serve:
When you’re ready to enjoy, cut the salad into squares and serve it chilled. Dive into the delightful layers of sweet, salty, and fruity goodness!
This Easy Preach Pretzel Salad is a treat that combines a crunchy pretzel crust, creamy filling, and a refreshing fruity topping—perfect for any occasion!
FAQ for Easy Preach Pretzel Salad
Can I Use Different Fruit in This Recipe?
Absolutely! While peaches give this salad a lovely sweetness, you can substitute with similar fruits like diced strawberries, blueberries, or even mixed berries. Just ensure the fruit is well-drained if using canned or frozen options.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just note that the pretzel crust might lose some of its crunch over time, but the flavors will still be delicious!
Can I Make This Salad Ahead of Time?
Yes! This salad is perfect for make-ahead prep. You can assemble it a day in advance and let it chill overnight. Just be sure to keep it refrigerated until you’re ready to serve!
What If My Gelatin Doesn’t Set Properly?
If your gelatin layer doesn’t set, make sure the water you dissolved it in was boiling and that you allowed it to cool before pouring it on the pudding layer. If you’ve let it set for too long before pouring, it may start to thicken, so timing is key!
