Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

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!

Ingredients Nutrition


  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.


Most Helpful

So sorry this didn't turn out for sounded good, but it came out soupy and overly sweet which masked the flavor of the fresh peaches. Maybe it's meant to be made with canned peaches instead.

mrspotter June 18, 2011

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.

plylerk2 September 03, 2008

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!

bmcnichol December 09, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a