Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a medium bowl, pour in the boiling water and whisk in the peach gelatin until dissolved. Stir in the chopped peaches. Refrigerate until soft-set (thickened like unset Jell-O, about 1 to 1.5 hours).
- Step 3: While the gelatin chills, crush pretzels (in a bag with a rolling pin is easy). In a separate medium bowl, combine crushed pretzels, powdered sugar, and melted butter. Stir until coated.
- Step 4: Press the pretzel mixture firmly into the bottom of a 9x13 inch pan. Bake for 10 minutes at 350°F (175°C). Let cool completely on a wire rack.
- Step 5: In a bowl, beat softened cream cheese, 1 cup powdered sugar, and optional pasteurized egg (if using) until smooth. Gently fold in the thawed whipped topping until combined and fluffy. Carefully spread this mixture evenly over the cooled pretzel crust.
- Step 6: Carefully pour the soft-set gelatin and peach mixture gently over the cream cheese layer. Refrigerate for several hours, or until the gelatin is fully set and firm (at least 3-4 hours, or overnight).
- Step 7: Cut into squares and serve chilled.
Notes
This recipe is adaptable! Try strawberry or raspberry gelatin with corresponding fruits. Graham cracker crumbs or crushed shortbread cookies can replace pretzels. Add an extra dollop of whipped cream or fresh peach slices before serving. Leave some pretzels in larger pieces for extra crunch. Ensure the pretzel crust is completely cool before adding the cream cheese layer to prevent melting. Make sure gelatin is soft-set, not fully firm, before pouring. Be gentle when spreading layers to keep them separate. Don't rush the final chilling time; overnight is best. If using the optional pasteurized egg, it adds richness and helps the layer hold shape better.
Store leftovers covered tightly in the refrigerator for 3-4 days. The crust will soften over time but remains delicious.