Peach Delight
Peach Delight
A classic no-bake peach dessert made with a graham cracker crust, peach gelatin filling, and a fluffy cream cheese topping. Light, sweet, and perfect for potlucks or family gatherings.
Ingredients
- 3 cups water
- 1-1/2 cups granulated sugar
- 3 Tablespoon cornstarch
- 1 small orange jello
- 8 fresh peaches
- 8oz container whipped topping
- 6 Tablespoon powdered sugar
- 1 cube butter
- 8 ounce cream cheese
- 1/2 cup powdered sugar
- 3 cups crushed graham crackers
Instructions
Instructions
- Prepare the peach layer:In a medium saucepan, whisk together water, granulated sugar, and cornstarch. Cook over medium heat, stirring frequently, until thickened. Remove from heat and stir in gelatin until fully dissolved. Fold in peaches and set aside to cool.Make the crust:In a bowl, combine crushed graham crackers, melted butter, and powdered sugar. Press about two-thirds of the mixture firmly into the bottom of a 9×13-inch pan. Refrigerate for 10 minutes to set.Assemble the peach layer:Carefully spoon the cooled peach mixture over the crust. Spread evenly. Refrigerate for 3–4 hours, or until fully set.Prepare the cream topping:In a mixing bowl, beat cream cheese and powdered sugar until smooth. Gently fold in whipped topping until light and fluffy.Finish the dessert:Spread the cream topping evenly over the peach layer. Sprinkle the remaining graham cracker crumbs on top. Refrigerate until ready to serve.Prepare the peach layer:In a medium saucepan, whisk together water, granulated sugar, and cornstarch. Cook over medium heat, stirring frequently, until thickened. Remove from heat and stir in gelatin until fully dissolved. Fold in peaches and set aside to cool.Make the crust:In a bowl, combine crushed graham crackers, melted butter, and powdered sugar. Press about two-thirds of the mixture firmly into the bottom of a 9×13-inch pan. Refrigerate for 10 minutes to set.Assemble the peach layer:Carefully spoon the cooled peach mixture over the crust. Spread evenly. Refrigerate for 3–4 hours, or until fully set.Prepare the cream topping:In a mixing bowl, beat cream cheese and powdered sugar until smooth. Gently fold in whipped topping until light and fluffy.Finish the dessert:Spread the cream topping evenly over the peach layer. Sprinkle the remaining graham cracker crumbs on top. Refrigerate until ready to serve.
Notes
- Canned peaches: You can substitute two 28-oz cans of sliced peaches. Drain the juice and measure it, adding water as needed to equal 3 cups total liquid.Make ahead: This dessert is best made the day before serving so the layers fully set.Serving tip: Use a sharp knife wiped clean between cuts for neat slices.
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