Print Recipe

Peaches 'n' Cream Gelatin Dessert




  • 1 1/3 cups Graham cracker crumbs (about 22 squares)
  • 1/4 cup sugar
  • 1/3 cup butter or margarine, melted


  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (15 1/4 ounce) can sliced peaches, drained
  • 1 (3 ounce) box peach gelatin
  • 3/4 cup boiling water
  • 1 1/4 cups cold water


  1. In a bowl, combine the crumbs, sugar and butter. Press into a 13 x 9 x 2-inch dish.
  2. In a mixing bowl, beat the cream cheese and sugar until smooth; gradually add the milk.
  3. Fold in the whipped topping. Spread over crust.
  4. Cut peach slices in half lengthwise; arrange over top.
  5. In a bowl, dissolve the gelatin in boiling water; stir into the cold water.
  6. Refrigerate for 1 1/2 hours or until slightly thickened.
  7. Gently spoon gelatin over peaches; refrigerate until set.
  8. Cut into squares.

Yield: 12-15 servings


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