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Nutrition Facts
Serving Size 1 (148g) Recipe makes 15 servings
Calories 219
Calories from Fat 56		(25%)
Amount Per Serving		%DV
	Total Fat 6.2g	9%
	Saturated Fat 3.0g	15%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 12mg		4%
Sodium 270mg		11%
Potassium 100mg		2%
Total Carbohydrate 39.4g		13%
	Dietary Fiber 1.1g	4%
	Sugars 28.9g
Protein 2.6g		5%
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Fresh Peach Dessert

Recipe #134994 | 2½ hours | 30 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Pam-I-Am
Aug 26, 2005

This dessert is so fabulous! It is my mother-in-law's recipe that can also be made as strawberry or raspberry by switching the Jello flavor and fruit. It is so fresh tasting that you will have a hard time stopping at just one serving! Note: It is important to note that the pudding used is the cooking kind, NOT the instant. This makes a 9 x 13 size dessert, but you could also put it in 2 pie crusts, or half the recipe for one smaller dessert. Enjoy!

SERVES 15 (change servings and units)

Ingredients

Bottom Crust

18 graham cracker squares (1 package)
4 tablespoons butter, melted
2 tablespoons sugar

Dessert

1 (6 ounce) package vanilla pudding mix (the kind you cook)
1 (6 ounce) package jello peach gelatin
4 cups water
1 1/2 cups whipped topping (cool whip)
3 cups peaches, sliced

Directions

1
In a medium sauce pan, combine dry pudding mix, jello powder and water.
2
Stir and heat to a boil. Let it boil for one minute.
3
Pour mixture into a bowl and place in the fridge to cool and thicken for about a hour.
4
Peel and cut up peaches (or fruit of choice) and set aside.
5
Remove cooled Jello from the fridge and fold in the cool whip topping. Next fold in fresh fruit. Place back in fridge.
6
Prepare graham cracker crust in a food processor or blender, adding all 3 ingredients.
7
Place crust in the bottom of a 9 x 13 dish or in 2 pie dishes and press down firmly.
8
Remove Jello mixture and pour into the crust. Place back in fridge to continue firming up, about another hour.
9
Serve with whipped topping.

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Featured Reviews for This Recipe

From: Chef #730615

On Sep 3, 2008

This didn't work for me at all - it came out soupy instead of jello-like. I stuck it in the freezer and served it as a frozen dessert, but was disappointed overall.

0 people found this review helpful

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From: Diana #2

On Apr 24, 2007

Light & Lovely....not to mention delicious. Being April, fresh peaches are not available, but come August, I'll be making this one again. This is a wonderful treat. I did cut the recipe in half and poured it into a store-bought graham crust. Couldn't ask for an easier recipe, and so impressive. It appears that the 'cook' pudding does not come in a small size, so if you are interested in making just half.....6 tbsp is half of the package. I've saved the remaining pudding powder for another time. Thanks Pam for another great recipe.

1 person found this review helpful

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From: LizAnn

On Jun 23, 2006

I could have given this desert a five-star review before I even tried it as I love just about anything with peaches. But I made it last night and mmmm..... So fresh and light and EASY to make which makes it deserve more than five stars. Check out Pam-I-Am's other recipies. Most of them have lovely photo's and they look so mouth watering. Thanks for this recipe; a definite keeper!

2 people found this review helpful

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From: bmcnichol

On Dec 9, 2007

This was really good and easy to make. I did make a few changes. I didn't use the crust. I just put it in a bowl and we spooned it out from there. I also used sugar free peach gelatin. I also used 8 ounces of sugar free cool whip. I used canned lite peaches and next time I would cut them up smaller. This was great and something I will definately make again. Thanks for the recipe Pam!

1 person found this review helpful

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