Peaches and Cream Dessert

Are you looking for easy peach dessert ideas that use fresh peaches? I created this simple 3-ingredient peaches and cream jello cake just for you!

Made with only peaches, jello, and Cool Whip (or whipped cream), this beautiful layered cold peach dessert is perfect for summer picnics, potlucks and barbecues!

This vintage-inspired cold peach dessert has 2 or 3 layers, depending on how you look at it:

  • Jello whip: The first layer is an irresistible, light and airy peach fluff made of Cool Whip and jello!
  • Peach topping: Beautifully arranged peach slices are congealed within a layer of jello, encasing the peaches in a see-through golden window!

Love vintage recipes? You need to check out my Strawberry Whip (only 2 ingredients!) and the classic Sunshine Salad – both also great summer desserts!

Layered peach dessert with jello cream fluff bottom.

The only 3 ingredients

You’ll only need three affordable ingredients to make this impressive peaches and cream layered dessert:

  • Fresh ripe peaches, 2 medium-sized
  • Whipped cream topping, one 8-ounce tube (or homemade whipped cream)
  • Peach jello mix, 9 ounces (3 small boxes)

Plus a total of 3 1/2 cups of water to dissolve the 3 boxes of peach gelatin (we won’t be following the package directions for this recipe). That’s it!

If you’re interested in a low-calorie and sugar-free version, it’s easy to make with a couple of ingredient swaps.

How to make with photos

Learn how to make this 3-ingredient peaches and cream dessert in 6 easy steps!

Texture of thickened peach jello, with whisk breaking the sticky surface.

Step 1. In a large bowl, dissolve 2 boxes of peach jello in 1 cup of boiling water. Stir in 1 cup of cold water. Refrigerate for about one hour, until it’s thickened and sticky on top (not firm).

The top of the jello should stick to the finger, and be soft like in the photo above.

Mixing whipped cream topping and peach jello.

Step 2. Pour thawed Cool Whip (or homemade whipped cream) into the bowl with thick peach jello.

Stir until everything is well combined and smooth.

Cream and peach jello mixture in baking pan.

Step 3. Grease an 8- or 9-inch round springform pan with non-stick spray.

Pour the peach jello fluff into the pan and gently shake it side to side to help the mixture settle evenly without air gaps. If needed, use a spatula to smooth out the top.

Chill for about 2 hours until firm.

While the bottom layer of the peach dessert is cooling in the fridge, you can start preparing the jello topping:

Step 4. Dissolve one box of peach jello in 1/2 cup of boiling water. Stir very well until the jello granules are completely dissolved. Add 1 cup of cold water. Set aside to cool down.

Pouring liquid peach jello over sliced peaches topping.

Step 5. Just when the peach cream layer is firm, peel and slice the peaches. We prepare the peaches just before using them to keep them looking fresh.

Arrange the peach slices on top of the fluff layer. I like to create a spiral with the peaches, placing one slice so that it overlaps the corner of the previous slice, continuing this pattern all around the pan until reaching the middle.

Step 6. After you are satisfied with your peach slice topping, very gently pour the cooled jello on top. You can pour the jello over the back of a spoon to break the drizzle and not disturb the peaches.

Refrigerate the peach dessert until it’s completely set and firm (at least 4 hours or overnight).

To unmold: Before opening the springform pan, run a knife or toothpick around the edges to loosen the dessert and prevent it from breaking.

Transfer your beautiful peach jello creation onto a fancy serving dish and enjoy!

Peaches and cream jello cake topping.

Recipe variations

Low-calorie

You can make a lightened-up version of this peaches and cream dessert that’s low-carb, low-sugar and very low in calories!

Simply substitute the regular jello with sugar-free peach jello, and the regular whipped topping or whipped cream with your preferred light version of Cool Whip (fat-free or zero-sugar).

Peaches and cream pie

It’s easy to transform this no-bake peach dessert into a beautiful peaches and cream pie: you just need to make it inside a pie crust!

You can fill two 9-inch pie crusts with this recipe.

For your convenience, use premade shortcake or graham cracker crusts.

A frozen pie shell also works, but it needs to be fully baked and completely cooled down before adding the fillings.

Canned peaches

You can substitute the fresh peaches for canned peaches if you’d really want to make this dessert but don’t have fresh peaches.

Drain the peaches of the syrup or juice before layering them on top of the whipped cream jello. You can reserve the syrup to serve later drizzled over the dessert.

Layered peaches and cream dessert on plate with fork.

Use homemade whipped cream

I love making this luscious peach dessert with homemade whipped cream instead of Cool Whip, it tastes even richer and more delicious!

Here’s how to make:

One ingredient only: You’ll need 1 1/2 cup of chilled whipping cream or heavy cream (with at least 35% of fat content).

And that’s it! The cream will be flavored and stabilized once mixed with the peach jello, so there’s no need to add sugar, sweetener, or vanilla.

Equipment needed: You can use any electric mixer, be it a standing mixer, a hand mixer or a stick blender with the balloon whisk attachment. It’s possible to make it by hand with a whisk too, it just takes longer.

Method: Before starting, place the whisk and the bowl you’ll use to beat the cream in the freezer for at least 20 minutes, this helps the cream whip faster.

  1. Start whisking the cream at medium-low speed, and as it gets bubbly and the whisk starts to leave trails in the cream (about one minute) increase the speed to medium-high.
  2. After you notice that the cream is starting to thicken up (1 to 2 minutes more), pay attention to the texture. For this recipe you’ll want the cream to be beaten to stiff peaks. If you continue beating after it’s ready, it will turn to butter!

What stiff peaks look like? That’s when you lift the whisk and you see the the cream standing up at the end. It looks thick, like cake icing but softer.

Detail of sliced peaches arrangement on top of dessert.

Make ahead and storage

This is the perfect easy dessert to make ahead and conserve your peaches, because it lasts for up to one week tasting fresh and delicious!

Keep it in the fridge inside the pan, wrapped in a few layers of plastic film until it’s time to serve.

Keep leftovers refrigerated in an airtight container.

I do not recommend freezing this peaches and cream dessert. Because of the jello, the texture isn’t as good after thawing.

Vintage peach jello cake

The inspiration for this recipe came from the Upside-Down Cake below, published in the Joys of Jello cookbook from 1963.

Peach jello cake vintage recipe.
From Joys of Jello 1963 Edition

The retro recipe for peach jello cake actually has a baked 8-inch cake in the ingredients list, that is topped with jello and peaches. The whipped cream topping is suggested as a garnish only.

Looks great right? Which version is your favorite? Let me know in the comments!


Peaches and cream dessert on plate with fork.
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5 from 1 vote

Peaches and Cream Dessert

This beautiful layered peach and cream jello cake is easy to make with only three ingredients! A no-bake and cold peach dessert idea, perfect for summer!
Prep Time15 minutes
Chill Time4 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 201kcal
Author: Pris Frank

Ingredients

  • 3 small boxes peach gelatin plus 3 1/2 cups of water to dissolve (don't follow the box instructions)
  • 8 ounces thawed whipped topping or 1 1/2 cup whipping cream, whipped to stiff peaks
  • 2 medium fresh peaches

Instructions

  • In a large bowl, dissolve 2 boxes peach jello in 1 cup boiling water. Stir in 1 cup cold water. Refrigerate until it's just starting to set, still soft and sticky on top (about one hour).
  • Pour thawed Cool Whip (or homemade whipped cream) into the bowl with thickened peach jello. Stir until combined and smooth.
  • Grease an 8- or 9-inch round springform pan with non-stick spray. Pour in the creamy peach fluff and gently shake the pan side to side to help the mixture settle evenly without air bubbles. Refrigerate until set.
  • Dissolve one box peach jello in 1/2 cup boiling water. Stir very well until the jello granules are completely dissolved. Add 1 cup cold water. Set aside to cool down.
  • After the peach fluff base is set, peel and slice the peaches. Arrange the peach slices on top of the cream jello.
  • Very gently, pour the cooled liquid jello over the peaches layer. You can pour the jello over the back of a spoon to break the drizzle and not disturb the peaches.
  • Refrigerate the peach dessert until it's fully set and firm (at least 4 hours or overnight). Before unmolding, run a knife or toothpick all around the edges to unstick the jello before opening the springform pan.

Notes

Recipe variations
Make it in pie shells: This recipe makes enough filling for two 9-inch pie crusts. Use a premade graham cracker or shortbread crust. You can also use a frozen pie shell, it needs to be fully baked and completely cooled down before adding the fillings.
Low-calorie dessert: Substitute regular jello with the same amount (3 small boxes) of sugar-free peach jello and use your preferred light version of Cool Whip (fat-free or zero-sugar).

Nutrition

Serving: 1 | Calories: 201kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 179mg | Potassium: 77mg | Fiber: 1g | Sugar: 37g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 0.2mg

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5 from 1 vote (1 rating without comment)

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