This Peaches and Cream Layered Jello recipe is a delicious and refreshing dessert that combines layers of peach-flavored Jello, creamy condensed milk filling, and fresh peach slices. It’s an easy-to-make dessert that’s perfect for family gatherings, potlucks, or holiday celebrations. The colorful layers create an appealing presentation while the creamy texture and fruity flavors make it a crowd-pleaser. This recipe can be customized with different fruit flavors and is ideal for those looking for a fun, no-bake dessert. Make ahead and refrigerate for a stress-free treat that’s sure to impress. Perfect for summer or anytime you need a light, fruity dessert.

Table of Contents

Ingredients:

2 pkgs. (6 oz each) peach Jello, made according to package instructions
2 packets unflavored gelatin (14 grams or 1 ½ Tbsp)
1 cup boiling water
1 cup cold water
14 oz can sweetened condensed milk
15 oz can sliced peaches, cut into ½-inch thick slices

You Will Need:

Glass 9×13 casserole dish

Instructions:

Prepare the First Jello Layer: Prepare the first package of peach Jello according to the package instructions (use 2 cups of ice water to speed up the cooling process). Pour the mixture into a 9×13-inch glass casserole dish and refrigerate until fully set, about 1 to 2 hours.
Make the Cream Layer: After the first Jello layer has been in the fridge for at least 45 minutes, begin preparing the cream layer. In a medium bowl, dissolve the unflavored gelatin in 1 cup of boiling water, stirring until fully dissolved. Stir in 1 cup of cold water and then add the sweetened condensed milk, mixing until smooth. Let the cream layer sit at room temperature for no longer than 45 minutes.
Assemble the Layers: Once the cream layer has cooled, gently pour it over the set peach Jello layer. Allow the cream layer to begin setting in the fridge (about 5 minutes), then arrange the sliced peaches on top of the cream. To keep the peaches in place without floating, ensure the cream layer is not fully set before adding the peaches.
Prepare the Second Jello Layer: While the cream layer is in the fridge, prepare the second package of peach Jello according to package instructions. Allow it to cool to room temperature for about 30 minutes before gently pouring it over the peaches. Be sure the Jello is at room temperature before pouring to prevent melting the cream layer.
Chill and Serve: Return the casserole dish to the fridge and refrigerate the entire dessert until the final Jello layer is completely set. Once fully set, serve and enjoy!

Why You’ll Love This Recipe

This peaches and cream layered Jello is a fun and refreshing dessert that combines fruity, creamy, and jelly textures into one delicious treat. The layers of peach Jello, creamy condensed milk filling, and fresh peaches create a balanced and visually appealing dessert that’s perfect for family gatherings, holidays, or any special occasion.

Tips

Cooling Time: Be sure to let each layer cool properly before adding the next to ensure they set correctly and avoid mixing. Patience is key!
Peach Placement: To keep the peach slices in place, make sure the cream layer is nearly set before adding the fruit. If the layer is too runny, the peaches may float or sink unevenly.
Avoiding Mottling: Always allow the Jello to cool to room temperature before pouring over the cream layer. Pouring warm Jello over the cream layer can cause it to melt and lose its smooth texture.

Variations and Substitutions

Other Fruit Flavors: You can substitute the peach Jello with other flavors like strawberry, raspberry, or orange for a different fruit twist.
Dairy-Free Version: Use coconut milk or another dairy-free option in place of the condensed milk and use a plant-based gelatin.
Tropical Twist: Add chunks of pineapple or mango to the cream layer for an added tropical flavor.

FAQs

Can I make this recipe ahead of time? Yes, this layered Jello dessert can be made up to 2 days in advance. Just make sure to store it covered in the fridge until ready to serve.

Can I use fresh peaches instead of canned? Yes, fresh peaches work well! Just slice them into ½-inch thick pieces before adding them to the cream layer.

How can I make the cream layer thicker? If you want a thicker cream layer, you can increase the amount of gelatin slightly. Just add an extra ½ packet of unflavored gelatin for a firmer texture.

Serving

This peaches and cream layered Jello is best served chilled, cut into squares or scooped into individual servings. Pair with a dollop of whipped cream or a sprinkle of shredded coconut for extra texture and flavor.

Suggestions

Serve with a light, refreshing fruit salad on the side for a balanced summer meal.
Add a drizzle of honey or a sprinkle of cinnamon to the top for an added sweet touch.
For a festive look, top the Jello with fresh mint leaves or edible flowers.

Peaches and Cream Layered Jello Recipe

Servings

servings

Prep time

hours

minutes

Cooking timeminutes

Ingredients

Soup:
6 tablespoons butter
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
6 tablespoons flour
3 cups chicken broth
3 cups half-and-half (half milk/half light cream)
1 chicken bouillon cube
3-4 cups finely diced broccoli florets (fresh or frozen)
¾ cup carrots, julienned
2 ½ cups cheddar cheese, shredded
¼ cup Parmesan cheese, grated
Seasonings:
1 teaspoon mustard powder
½ teaspoon pepper
½ teaspoon paprika
1 pinch nutmeg

Directions

Prepare Ingredients:
Shred and grate the cheese and set it aside. Measure out the remaining ingredients before starting the cooking process for smoother preparation.
Sauté Aromatics:
Melt butter in a large soup pot over medium heat. Add the diced onions and stir. Cook for about 5 minutes until softened.
Add Seasonings and Flour:
Stir in the garlic, Worcestershire sauce, hot sauce, mustard powder, pepper, paprika, and nutmeg. Cook for 1 minute. Add the flour, stirring constantly, and cook for 1-2 minutes to eliminate the raw flour taste.
Create the Base:
Gradually add the chicken broth in small splashes, stirring continuously to prevent lumps. Repeat with the half-and-half, stirring until fully combined. Add the bouillon cube and bring the mixture to a gentle bubble. Simmer uncovered for 5-7 minutes, stirring occasionally, to thicken the base. Use a silicone spatula to prevent sticking.
Cook the Vegetables:
Add the broccoli florets and julienned carrots to the pot. Partially cover and simmer gently for about 10 minutes, stirring occasionally, until the vegetables are tender.
Optional Blending:
For a creamier texture, use an immersion blender to blend a portion of the soup. Leave some texture for contrast and stir to combine.
Incorporate Cheese:
Reduce the heat to low and gradually stir in the cheddar and Parmesan cheese. Mix until the cheese is melted and fully incorporated into the soup.
Serve:
Ladle the soup into bowls and serve immediately. Optionally, garnish with additional cheese or a sprinkle of paprika.