Best Layered Jello Peaches and Cream Dessert Recipe

Layered Peaches and Cream Dessert has a crushed graham cracker crust, creamy white fluff layer and is topped with peaches and jello. It can be made with either fresh or canned peaches!

Layered Jello Peaches and Cream Dessert – The Best Dessert to Make this Season! 

Three distinct layers of goodness = one fun and delicious dessert! It’s sort of like our Strawberry Delight Dessert, only this time we’re using peaches (and jello)! It takes a little to make this dessert, but it’s made with all simple ingredients and it’s worth it!

I feel like with each season that comes around, there are those certain old favorites that just have to be made. Right now, it’s lettuce season (can’t forget that fresh spring garden lettuce salad with cream dressing!) and soon it’ll be strawberry season, too. Then there’s peach season. Mmmm, fresh summer peaches. My favorite!

Cool thing about this dessert, you can make it with either fresh or canned peaches, so it can be made and enjoyed year-round! 

You can make pretty little individual cups of dessert like I did this time or keep it simple and make one large dessert. 

No matter how you choose to do it, this sweet treat is delicious on hot summer days and perfect for summer picnics, too. 

And did I mention, it’s a no bake dessert? Yay! 

Ingredients to make Jello Peaches and Cream Dessert

Graham cracker crust:

• Butter + graham crackers – salted butter and the regular graham crackers. Unless you like the taste of the cinnamon ones, they’d be good too!

Creamy white fluff layer:

• Cream cheese – the regular full fat cream cheese and it works best if it’s soft and close to room temperature, so ideally I like to get it out of the fridge about an hour or even a little longer before I’m ready for it.
• Milk 
• Sugar – white granulated sugar
• Whipped topping – aka Cool Whip

Peach jello layer:

• Peach gelatin – peach or apricot Jello
• Water
• Peach slices or chunks – either canned or fresh peaches cut into slices or blocks; if using canned peaches, drain off the juices before using them in the dessert.

Supplies we used:

• Several mixing bowls – I like to use these Pyrex measuring pitchers for mixing bowls; you can microwave them, mix in them and pour with them!
  
• Saucepan – you can use one of the Pyrex measuring pitchers instead, or another microwave safe dish to boil the water!
  
• Several spatulas – ours similar to these get used every day in our kitchen!
  
• Measuring cups and spoons
  
• Ziploc bag and a rolling pin – this is a super easy way to make crumbs in a hurry! A food processor works great, too.
  
• Individual cups – I used these clear 9 oz. Solo cups this time, though it also looks pretty in a glass pan like this one.
  
• Handheld electric mixer – to beat the cream cheese for the fluff layer.

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How to make Jello Peaches and Cream Dessert

First, mix up the peach jello.

(I do this first, since it needs to cool!) Bring a cup of water to a boil (either on the stovetop in a saucepan, or in the microwave) then add the peach gelatin into the hot water and stir until it’s dissolved. Then add the cold water and set the jello mixture in the fridge to chill for about an hour. Set a timer so you don’t forget!

Next, comes the graham cracker crust.

Crush the graham crackers into crumbs. (Put them in a ziploc bag, squeeze out the air and zip it shut, then use the rolling pin to crush them! Or, use a food processor.) Melt the butter, then toss the graham cracker crumbs with the melted butter. Then place about a heaping tablespoon of crumbs in the bottom of each of the eight cups. If using one 9×13 pan, just press the entire mixture into the bottom of an ungreased pan.

Now for the creamy white fluff layer.

In a separate bowl, beat the cream cheese until it’s smooth then add the milk and sugar and beat again. Fold in the whipped topping, then divide the fluffy mixture evenly among the individual cups. (Tip: Give each cup a tap to settle the white fluff mixture!) If using one pan, just spread the white layer on top of the crust. Be sure to spread the white stuff all the way to the edge of the pan or cups, sealing off the crust so the jello doesn’t seep down to the bottom!

Finally, the peach gelatin layer.

First, place the peaches on top of the white fluff cream cheese layer. Once the peach jello has cooled for about an hour (you want it to be cool but not set!) pour it carefully on top of the peaches in the cups, dividing evenly among each of the eight cups. (You might have a little extra.) If using a pan instead of individual cups, just spread the peaches evenly on top of the white fluff layer and pour the jello on top.

Chill for a couple of hours until the jello is set. Enjoy!

Storage

Cover the peach dessert cups and store them in the refrigerator for 5-7 days.

Tips, Tricks & Notes

I made 8 individual dessert cups this time, but it works just as well to make this dessert in one 9×13 pan!

Skip the jello and peaches steps, and substitute with a can (or two, depending on your preferences) of pie filling from the grocery store.

Try it with different fruit and jello! Substitute the peaches and the peach jello for blueberries and blueberry jello or strawberries and strawberry jello and so on. Or, just add your favorite combo of fruit and top it with peach jello.

More yummy treats to try:

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