Can I use canned peaches?

Yes. Drain them well and pat dry so the jelly layer sets cleanly.

Why did my crust get soggy?

The cream layer may not have sealed the crust fully before the jelly was added.

Can I make this without gelatin?

Use an agar-based fruit jelly layer, but follow the setting instructions for agar.

How long should the bars chill?

Plan on at least 4 hours, or overnight for the cleanest slices.

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No-Bake Desserts

Peach Pretzel Jello Pie Bars

Name: Peach Pretzel Jello Pie Bars
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 16 servings
Cuisine: American
Ingredients: 2 cups crushed pretzels; 3/4 cup melted butter; 3 tablespoons sugar; 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 1/2 cups whipped topping; 1 package peach gelatin; 1 cup boiling water; 1 cup cold water; 2 cups sliced peaches

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Jun 28, 2026

American 33 mins beginner-bakingpeachpretzeljello-barssummer-dessertpinterest-trendsv2

Peach Pretzel Jello Pie Bars layer a salty pretzel crust, fluffy cream cheese filling, and glossy peach jelly for an easy chilled summer dessert.

Prep 25 min

Cook 8 min

Total 33 min

Servings 16

Difficulty easy

Cuisine American

Ingredients

Servings 16

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar
8 oz cream cheese, softened
1/2 cup powdered sugar
1 1/2 cups whipped topping
1 package peach gelatin
1 cup boiling water
1 cup cold water
2 cups sliced peaches

Ingredients for Peach Pretzel Jello Pie Bars

Instructions

Preheat the oven to 350 degrees F. Line a 9-inch square pan with parchment.
Mix pretzels, melted butter, and sugar. Press into the pan and bake for 8 minutes, then cool completely.
Beat cream cheese with powdered sugar until smooth. Fold in whipped topping.
Spread the cream layer over the cooled crust, sealing it all the way to the edges.
Dissolve peach gelatin in boiling water, stir in cold water, and chill until syrupy but not set.
Arrange peaches over the cream layer, pour gelatin over the top, and chill until firm.

Peach Pretzel Jello Pie Bars process image

Tips

Equipment Needed

Use a 9-inch square pan, parchment, a mixing bowl, and a rubber spatula. A food processor can crush pretzels quickly, but a zip-top bag and rolling pin also work.

Ingredient Prep Notes

Cool the pretzel crust completely before adding the cream layer so the filling does not melt. Spread the cream layer to every edge to keep the jelly from leaking into the crust.

Oven Note

Only the crust is baked, and it needs just enough time to smell toasted. Let the pan cool on a rack before layering.

Easy Upgrade Ideas

Add a pinch of cinnamon to the crust or a little lemon zest to the cream layer. For neater slices, chill the bars overnight before cutting.

Frequently Asked Questions

Can I use canned peaches?: Yes. Drain them well and pat dry so the jelly layer sets cleanly.
Why did my crust get soggy?: The cream layer may not have sealed the crust fully before the jelly was added.
Can I make this without gelatin?: Use an agar-based fruit jelly layer, but follow the setting instructions for agar.
How long should the bars chill?: Plan on at least 4 hours, or overnight for the cleanest slices.

Ingredient Replacements

Use nectarines or canned drained peaches instead of fresh peaches. Vanilla wafer crumbs can replace pretzels for a less salty crust. Use stabilized whipped cream instead of whipped topping if you prefer.

Storage and Reheating

Cover and refrigerate for up to 3 days. These bars are best served cold and are not ideal for freezing.

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Peach Pretzel Jello Pie Bars

Recipe Details

Ingredients

Instructions