Ahhhh retro 1960s Jello desserts – you will always have a place in our heart.
The liberal and vintage definition of salad gets put to the test with this super summery dessert.
We take the classic Strawberry Pretzel Salad recipe and replace with peaches then shake in some Smoky Honey Habanero into the pretzel crust and peach Jello.
The result? This retro recipe might look kinda weird, but damn does it taste amazing.
Smoky Honey Habanero Peach Pretzel Salad
- Prep Time: 90 minutes
- Cook Time: 2 hours
- Total Time: 3 hours 30 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
Crust:
- 2 cups pretzels, crushed
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 2 tbsp sugar
- 1–2 tbsp Spiceology Smoky Honey Habanero
Filling:
- 2 cans peaches, drained or 16 oz of fresh peach slices
- 2 cups water, boiling
- 1 8 oz container Cool Whip topping
- 1 8 oz package cream cheese, room temperature
- 1 6 oz package peach Jello
- 1/2 cup sugar
- 1 tsp Spiceology Smoky Honey Habanero
Instructions
- Preheat oven to 400ºF.
- Grease a 13×9-inch baking dish with non-stick spray.
- Combine pretzels, sugar and Spiceology Smoky Honey Habanero in a medium bowl. Stir in melted butter and mix together.
- Transfer crust mix to baking dish, and press into an even layer.
- Bake crust for 10-12 minutes, then set aside to let cool.
- In a large bowl, cream together cream cheese and sugar.
- Gently fold in Cool Whip.
- Spread mix over cooled crust, then refrigerate 1 hour, or until set.
- Add Jello packet to bowl and mix in 1 teaspoon of Spiceology Smoky Honey Habanero. Pour in boiling water and mix until completely dissolved. Let cool to room temp.
- Top the cream cheese layer of the cake with peach slices, then pour Jello mix over cream cheese layer.
- Refrigerate until set, 2-3 hours. Serve chilled, and enjoy!
