Peaches and Cream Pretzel Gelatin Salad

Peaches and Cream Pretzel Salad is a summertime favorite! There are a few steps to prepare this simple recipe but when it’s done you’ll be thrilled with the results.

A delicious combination of creamy, sweet and salty. The saltiness comes from the pretzel crust, the creaminess from the lightly sweetened homemade whipped cream filling and the piece de resistance comes from the naturally sweetened peaches that are bathing in a prosecco gelatin.

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Peaches have always been one of my favorite fruits, the juiciness, the texture and the natural sweetness it has me hooked. The only thing that I don’t like about them is the fuzzy skins, I’ve been told to eat nectarines instead, but nectarines just aren’t the same in my opinion.

Peach season starts around the end of May and runs through the end of July, beginning of August. This is the time of year that I like to show off some of my favorite peach recipes. There’s just something about fresh peaches that make the recipes taste so much more amazing, like with my peach bbq sauce.

Peaches & Cream Salad – Key Ingredients

▪ Pretzels – I like to use stick pretzels for the crust, they have a nice coating of salt and are easy to crush. When crushing the pretzels you can use either a food processor or place them in a Ziploc bag and crush them with a rolling pin. The crushed pretzels should be no bigger than your fingernail.
▪ Cream – You’ll want to use cold, heavy whipping cream. Heavy whipping cream contains more milk fat which will whip up better and hold it’s shape longer.
▪ Fruit – For this recipe you can use either fresh or canned peaches. Canned peaches are great for the months with you can’t get fresh peaches, but I highly suggest using fresh for the flavor.
▪ Liquid – I like to use prosecco for making the gelatin. If you don’t know what prosecco is, it’s an Italian sparkling wine, similar to champagne. It compliments the flavor of the peaches really well. If you want to stay away from the alcohol, you could replace it with white grape juice, it tastes amazing as well.

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How to Make Peaches and Cream Pretzel Salad

There are 3-layers to this dish, so it may seem like there are a lot of steps. However, each of the layers are pretty simple to make and when it all comes together it will be well worth it.

• Grease a 9×13 baking dish with cooking spray and preheat the oven to 350°F. 
• In a medium bowl, combine pretzels, butter, cinnamon and sugars.
• Using your hands, press the pretzel mixture into the bottom of a greased baking dish.

• Bake for about 10 minutes to set the crust. Remove from the oven and allow it to cool completely.
• Chill the mixing bowl (metal or glass) and your whisk attachment for 5-10 minutes.
• In a small, microwave-safe bowl, combine 8 teaspoons water and 2 packets of unflavored gelatin. Allow the gelatin to bloom for 5 minutes, until most of the water is absorbed. Then, microwave for 20-30 seconds or until the gelatin is melted. Stir and allow to slightly cool.

• While the gelatin is cooling, pour the heavy whipping cream, powdered sugar and vanilla into a cold bowl.
• Using the chilled whisk attachment, whip on high speed until the mixture begins to thicken and soft peaks form. Turn speed to low and slowly add the gelatin mixture. Increase the speed to medium and continue mixing until stiff peaks form.

• Spread the whipped cream mixture over the pretzel crust, making sure to fully cover the pretzels so the gelatin layer doesn’t seep through. Refrigerate for 30 minutes.
• Arrange the sliced peaches over the set cream layer until the entire surface is covered with peaches.

• In a small, microwave-safe bowl, combine 8 teaspoons water and 2 packets of unflavored gelatin. Allow the gelatin to bloom for 5 minutes, until most of the water is absorbed. Then, microwave for 20-30 seconds or until the gelatin is melted.
• In a medium bowl, combine the gelatin mixture, the sugar, and hot water, stir until the sugar is dissolved. Slowly stir in the prosecco and then allow it to slightly cool for a few minutes.

• Carefully pour the gelatin mixture over the layer of peaches. Place in the refrigerator and allow at least 2 hours before serving.

Variations to the Recipe

• Fruit – this can be made with a variety of different types of fruit. I’ve personally made it with both strawberries and raspberries. However, this peach version is my favorite so far. In the future I want to try a mango version.
• Filling – for added flavor you can add cream cheese, it makes it more like a cheesecake. You can also add a cup of pureed fruit to the filling, it really kicks up the flavor.
• Crust – if you’re not a fan of the pretzel crust you could substitute it with a graham cracker crust or even a short bread crust.

How to serve

Cut into 12 equal size pieces and serve cold. This is a refreshing summer treat, it’s perfect for potlucks and family reunions or served as a mouthwatering dessert. 

Storage Instructions

Keep refrigerate. Be sure to cover with plastic wrap so that the gelatin doesn’t harden. It will keep for 3-4 days, after that the whipped cream will start breaking down and the dish will become watery.

What kind of fruit do you think would taste good in this recipe?

Print Recipe

5 from 3 votes

Peaches and Cream Pretzel Gelatin Salad

The perfect summertime treat, a delicious combination of creamy, sweet and salty.

Cook Time10 minutes mins

Total Time10 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 servings

Author: Robin | Fluster Buster

Ingredients

• cooking spray

Crust

• 2 cups pretzels crushed
• 1/2 cup butter melted
• 1 teaspoon cinnamon
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar

Cream Filling

• 8 teaspoon water
• 2 packets 0.25 oz unflavored gelatin
• 2 cups heaving whipping cream cold
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Peach Topping

• 4-5 peaches peeled & thinly sliced
• 8 teaspoons water
• 2 packets 0.25 oz unflavored gelatin
• 2/3 cup hot water
• 2/3 cup granulated sugar
• 1 cup prosecco or white grape juice

Instructions

• Grease a 9x13 baking dish with cooking spray and preheat the oven to 350°F.
• In a medium bowl, combine pretzels, butter and sugars.
• Using your hands, press the pretzel mixture into the bottom of a greased baking dish.
• Bake for about 10 minutes to set the crust. Remove from the oven and allow it to cool completely.
• Chill the mixing bowl (metal or glass) and your mixers whisk attachment for 5-10 minutes.
• In a small, microwave-safe bowl, combine 8 teaspoons water and 2 packets (2 teaspoons) of unflavored gelatin. Allow the gelatin to bloom for 5 minutes, until most of the water is absorbed. Then, microwave for 20-30 seconds or until the gelatin is melted. Stir and allow to slightly cool.
• While the gelatin is cooling, pour the heavy whipping cream, powdered sugar and vanilla into a cold bowl.
• Using the chilled whisk attachment, whip on high speed until the mixture begins to thicken and soft peaks form. Turn speed to low and slowly add the gelatin mixture. Increase the speed to medium and continue mixing until stiff peaks form.
• Spread the whipped cream mixture over the pretzel crust, making sure to fully cover the pretzels so the gelatin layer doesn't seep through. Refrigerate for 30 minutes.
• Arrange the sliced peaches over the set cream layer until the entire surface is covered with peaches.
• In a small, microwave-safe bowl, combine 8 teaspoons water and 2 packets (2 teaspoons) of unflavored gelatin. Allow the gelatin to bloom for 5 minutes, until most of the water is absorbed. Then, microwave for 20-30 seconds or until the gelatin is melted.
• In a medium bowl, combine the gelatin mixture, the sugar, and hot water, stir until the sugar is dissolved. Slowly stir in the prosecco and then allow it to slightly cool for a few minutes.
• Carefully pour the gelatin mixture over the layer of peaches. Place in the refrigerator and allow for at least 6 hours before serving.

Notes

**Requires 2 1/2 hours of refrigeration

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Tips

✔ Use salted pretzels, the small sticks are best. They have a fair amount of salt and they break up easily.
✔ To melt the butter, cut it into small pieces and cover with paper towel. Place in microwave at heat at 15 second intervals at 30% power.
✔ Chilling the bowl and whisk attachment before making the whipped cream will allow it to set up faster and increase the volume. Be sure you are adding cold ingredients to the chilled bowl.

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About the Author

Robin
A mother to three amazing boy, wife to an incredible husband and a former finance manager who traded in her spreadsheets for cookie sheets. I blog about things that make life a little more fun, a bit more manageable, slightly prettier, a great deal tastier and considerably cheaper.

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