Peaches 'n' Cream Gelatin Dessert Recipe

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Peaches 'n' Cream Gelatin Dessert Recipe
Peaches 'n' Cream Gelatin Dessert Recipe photo by Taste of Home
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Peaches 'n' Cream Gelatin Dessert Recipe

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Publisher Photo
"Dinner guests are never too full for this light luscious dessert," says Cyndi Brinkhaus of South Coast Metro, California. "You can make it ahead to cut down on last-minute fuss. Plus, the graham cracker crust and pretty layers always draw raves."
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1-1/3 cups graham cracker crumbs (about 22 squares)
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • TOPPING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup milk
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 can (15-1/4 ounces) sliced peaches, drained
  • 1 package (3 ounces) peach or orange gelatin
  • 3/4 cup boiling water
  • 1-1/4 cups cold water

Directions

In a small bowl, combine the crumbs, sugar and butter. Press into a 13-in. x 9-in. dish. In a large bowl, beat cream cheese and sugar until smooth; gradually add the milk. Fold in the whipped topping. Spread over crust.
Cut peach slices in half lengthwise; arrange over top. In a small bowl, dissolve the gelatin in boiling water; stir in the cold water. Refrigerate for 1-1/2 hours or until slightly thickened.
Gently spoon gelatin over peaches; chill until set. Cut into squares. Yield: 12-15 servings.
Originally published as Peaches 'n' Cream Gelatin Dessert in Country Woman November/December 2003, p41

  • 1-1/3 cups graham cracker crumbs (about 22 squares)
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • TOPPING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup milk
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 can (15-1/4 ounces) sliced peaches, drained
  • 1 package (3 ounces) peach or orange gelatin
  • 3/4 cup boiling water
  • 1-1/4 cups cold water
  1. In a small bowl, combine the crumbs, sugar and butter. Press into a 13-in. x 9-in. dish. In a large bowl, beat cream cheese and sugar until smooth; gradually add the milk. Fold in the whipped topping. Spread over crust.
  2. Cut peach slices in half lengthwise; arrange over top. In a small bowl, dissolve the gelatin in boiling water; stir in the cold water. Refrigerate for 1-1/2 hours or until slightly thickened.
  3. Gently spoon gelatin over peaches; chill until set. Cut into squares. Yield: 12-15 servings.
Originally published as Peaches 'n' Cream Gelatin Dessert in Country Woman November/December 2003, p41

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Reviews forPeaches 'n' Cream Gelatin Dessert

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MY REVIEW
raidermom68 User ID: 1461293 248517
Reviewed May. 23, 2016

"VERY bland. Not at all impressed with this recipe. Maybe berries instead of peaches would work better. We had high hopes but everyone was disappointed."

MY REVIEW
dollargirl User ID: 939213 56062
Reviewed Aug. 14, 2011

"Delicious!"

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