Peaches and Cream Delight

4.84 from 6 votes

Peaches and Cream Delight

Lemony cream cheese on a graham cracker crust with fresh sliced peaches swimming in peach gelatin.

Prep Time40

Chilling time:2 20

Total Time3

Course: Dessert

Cuisine: American

Keyword: 13 x 9, cream cheese, fresh peaches, gelatin, graham cracker crust, make ahead, No bake

Yield:

Calories: 204kcal

Author: Sweet Ordeal

Materials

Crust:

2 1/2 cups graham cracker crumbs
3/4 cup unsalted butter, melted

Cream cheese layer:

16 oz. cream cheese, softened
1 cup sugar
1 Tbsp. lemon juice

Peaches and gelatin:

2 cups sliced peaches, 2 large, 3 - 4 small/medium
2 cups boiling water
6 oz. box gelatin, peach flavored

Instructions

Crust:

Mix crumbs and butter together and press into bottom of 13 x 9" baking dish. Set in the refrigerator.

Cream cheese layer:

Using electric mixer, beat cream cheese, sugar, and lemon juice until smooth and fluffy. There should be no lumps.
Pour and spread evenly over crust. Place back in the refrigerator.

Peaches and gelatin:

Peel, pit, and slice the peaches. Lay them directly onto the cream cheese layer and press down slightly, just so they grab.
If using canned peaches, be sure to blot off the syrup first.
Pour the boiling water into a small bowl and whisk in the dry gelatin. Stir until completely dissolved. ***Allow to cool to room temperature before next step.***
Gently pour over the peaches. Place back into the refrigerator for at least 2 hours, or until firm.
Serve with a dollop of whipped cream and enjoy!

Notes

The cream cheese may still be soft when you pour the gelatin on top. To avoid making holes, I pour the gelatin onto a large flat spoon, then let it gently cascade onto the peaches/gelatin.

Nutrition