Peaches and Cream Jello Pie
Cool and creamy, this no-bake Jello pie layers peachy gelatin with a light, fluffy cream filling in a graham cracker crust—no oven required. Simply mix, pour, and chill until set. Use fresh, canned, or frozen peaches and serve with whipped cream.
Servings: 8 slices
Calories: 486kcal
Ingredients
Crust
- 24 Golden Oreos
- ¼ cup Butter
Pie Filling
- 2 cans (14.5 ounce ) Peaches in light syrup use 29-ounces total
- 1 box (3.4 ounce)Instant Vanilla Pudding
- 8 ounces Cream Cheese softened to room temperature
- 8 ounces Cool Whip
Topping
- 4 ounces Cool Whip
- 1 Fresh Peaches thinly sliced
Instructions
- Start by making the crust; add the Oreos into your food processor and process until they turn into crumbs.
- Add the butter and process until the crumbs start to clump up.
- Pour the clumped up crumbs into your pie dish, press down with a flat measuring cup and press some of the crumbs up to the sides of the dish. Place in the freezer while you assemble the filling.
- Add the liquid from the peaches to a bowl with the vanilla pudding mix and cream cheese. Beat with your handheld mixture for about 2-3 minutes on medium to high. It will start to look like scrambled eggs, and then smooth out, keep beating until it’s mostly smooth.
- Stir in the cool whip, then fold in the peaches and pour the filling into the pie crust.
- Let chill in the fridge or freezer for at least 2 hours.
- Add the topping cool whip and freshly sliced peaches on top.
- Serve and enjoy!
Nutrition
Serving: 1slice | Calories: 486kcal | Carbohydrates: 62g | Protein: 6g | Fat: 25g | Sodium: 398mg | Fiber: 3g | Sugar: 42g
