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Individual serving of rhubarb peach pretzel jello salad in a glass bowl, topped with whipped cream, peaches, pretzels, and mint garnish.

Rhubarb Peach Pretzel Jello Salad

A layered no-bake dessert featuring a salty-sweet pretzel crust, creamy whipped filling, and a fruity jello topping with rhubarb and peaches. A retro favorite that's perfect for warm-weather gatherings or holiday potlucks!
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Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Saucepan
  • Rubber spatula
  • Electric mixer or whisk
  • Measuring cups and spoons

Ingredients
  

  • For the Pretzel Crust:
  • 2 cups crushed pretzels
  • 3/4 cup unsalted butter melted
  • 3 tablespoons granulated sugar
  • For the Cream Cheese Layer:
  • 8 oz cream cheese softened
  • 1 cup granulated sugar
  • 8 oz whipped topping e.g. Cool Whip, thawed
  • For the Jello Fruit Layer:
  • 1 box 6 oz peach or strawberry flavored jello
  • 1 1/2 cups boiling water
  • 1 cup cold water
  • 1 cup fresh rhubarb thinly sliced
  • 1 1/2 cups sliced peaches fresh or canned, drained

Instructions
 

  • Preheat oven to 350°F (175°C). In a bowl, mix crushed pretzels, melted butter, and sugar. Press mixture into the bottom of a 9x13 baking dish. Bake for 10 minutes. Let it cool completely.
  • In a mixing bowl, beat cream cheese and sugar until smooth. Fold in the whipped topping until combined and fluffy. Spread over the cooled pretzel crust. Chill while preparing the fruit layer.
  • In a saucepan over medium heat, simmer the rhubarb with a splash of water for 5–7 minutes until softened. Drain and cool.
  • Dissolve jello in boiling water, then stir in cold water. Add the cooked rhubarb and sliced peaches. Let cool to room temperature.
  • Carefully pour the jello mixture over the cream cheese layer. Refrigerate for at least 4 hours or until fully set.
  • Slice and serve cold. Enjoy!

Notes

Ensure the pretzel crust is fully cooled before layering on the cream filling to prevent melting.
Allow the jello mixture to cool before pouring it over the creamy layer to avoid curdling.
Can be made a day in advance and kept chilled until serving.
Substitute fruits like strawberries or nectarines if peaches aren’t available.
Use gluten-free pretzels for a gluten-free version.