Instructions
Step 1: Preheat the oven to 350°F (175°C). Combine crushed pretzels, melted butter, and 3 tablespoons of sugar in a bowl. Press the mixture into the bottom of a 9×13-inch baking dish to form a crust.
Step 2: Bake the pretzel crust for 10 minutes, then set aside to cool completely.
Step 3: In a large bowl, beat the cream cheese and 1 cup sugar together until smooth. Fold in the whipped topping until fully combined.
Step 4: Spread the cream cheese mixture evenly over the cooled crust, making sure to seal the edges to prevent the gelatin from seeping through. Chill in the refrigerator for 30 minutes.
Step 5: In a separate bowl, dissolve the peach gelatin in boiling water. Stir in cold water and lemon juice. Let it cool to room temperature but not set.
Step 6: Arrange peach slices over the cream cheese layer. Gently pour the cooled gelatin over the peaches.
Step 7: Refrigerate the salad for at least 4 hours or until the gelatin is fully set.
Step 8: Just before serving, sprinkle with chopped pecans and garnish with mint leaves if desired.
Storage Information
Store any leftovers covered in the refrigerator for up to 3 days. Due to the fresh fruit and whipped topping, this dessert is best enjoyed within the first two days. Not recommended for freezing as the texture may become watery upon thawing.
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