Peaches and Cream Layered Jello Recipe (with great video tutorial!) @natashaskitchen

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My sister made this jello for our recent church potluck. I loved that it wasn’t overly sweet and the cream layer in the center was so perfectly smooth. I called her right after and wrote out the recipe in detail. I knew you all would love it too. It was my favorite dessert that day.

The flavors came together really well. It’s SO EASY! With just 4 ingredients, you’ll think – “that’s it?” Yep, that’s it. 🙂 Enjoy this yummy, kid-friendly layered jello recipe. I’m just dreaming up all kinds of flavor possibilities with this. Ultra yum.

To show you all just how easy this recipe is, we’ve created a video tutorial for you 🙂

Watch How To Make Peaches and Cream Jello:

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Ingredients for Peaches and Cream Jello:

2 pkgs. (6 oz each) peach jello, made according to package instructions
2 packets unflavored gelatin (2 packets = 14 grams or 1 1/2 Tbsp )
1 cup boiling hot water + 1 cup cold water
14 oz can sweetened Condensed milk
15 oz can sliced peaches, cut into 1/2″ thick slices

You will need:

Glass 9×13 casserole dish

Peaches-&-Cream-Jello

How to Make a Layered Jello:

1. Make the first peach flavored jello according to package instructions (I used 2 cups ice water for it to cool faster), pour into a 9×13″ glass pan and refrigerate until set (1-2 hrs).

Peaches-&-Cream-Jello-5

2. After the first layer of jello has been in the fridge at least 45 mins, start on your cream layer: In a medium bowl, combine 2 packets of unflavored gelatin with 1 cup boiling water and stir until fully dissolved. Stir in 1 cup cold water. Pour in condensed milk and stir with a spoon until blended. Let cream layer sit at room temp (no more than 45 min), then gently pour over your set jello layer.

Peaches-&-Cream-Jello-6

3. Once cream layer is nearly set (this takes about 5 min in the fridge), top with slices of peaches. Note: If you want the peaches to stay put in a pattern and not float up, you want to place them on the cream layer before it is fully set. Place back in the fridge to fully set.

Peaches-&-Cream-Jello-7

4. You want to start your last jello layer right after the cream layer goes into the fridge. Make the second package of peach flavored jello according to package instructions and let sit on the counter until it is room temperature (30 min – it’s faster if you use ice water) then gently pour over the top of your set peaches and refrigerate until entire jello is fully set. Note: Do not pour warm jello over the cream layer or it will start to melt and become mottled.

Peaches and Cream Layered Jello Recipe (with great video tutorial!) @natashaskitchen

Natasha's Kitchen Cookbook

Peaches and Cream Layered Jello Recipe (Video Tutorial)

4.87 from 37 votes
Author: Natasha of NatashasKitchen.com
This jello dessert is not overly sweet and the cream layer in the center is perfectly smooth. A yummy, kid-friendly layered jello recipe.
Prep Time: 3 hours 30 minutes
Total Time: 3 hours 30 minutes

Ingredients 

Servings: 12 -15 servings
  • 2 pkgs., 6 oz each peach jello, made according to package instructions
  • 2 packets unflavored gelatin, 2 packets = 14 grams or 1 1/2 Tbsp
  • 1 cup boiling hot water + 1 cup cold water
  • 14 oz can sweetened Condensed milk
  • 15 oz can sliced peaches, cut into 1/2" thick slices

You will need:

  • Glass 9x13 casserole dish

Instructions

  • Make the first peach flavored jello according to package instructions (I used 2 cups ice water for it to cool faster), pour into a 9x13" glass pan and refrigerate until set (1-2 hrs).
  • After the first layer of jello has been in the fridge at least 45 mins, start on your cream layer: In a medium bowl, combine 2 packets of unflavored gelatin with 1 cup boiling water and stir until fully dissolved. Stir in 1 cup cold water. Pour in condensed milk and stir with a spoon until blended. Let cream layer sit at room temp (no more than 45 min), then gently pour over your set jello layer.
  • Once cream layer is nearly set (this takes about 5 min in the fridge), top with slices of peaches. Note: If you want the peaches to stay put in a pattern and not float up, you want to place them on the cream layer before it is fully set. Place back in the fridge to fully set.
  • You want to start your last jello layer right after the cream layer goes into the fridge. Make the second package of peach flavored jello according to package instructions and let sit on the counter until it is room temperature (30 min - it's faster if you use ice water) then gently pour over the top of your set peaches and refrigerate until entire jello is fully set. Note: Do not pour warm jello over the cream layer or it will start to melt and become mottled.
Course: Dessert
Cuisine: American
Keyword: Peaches and Cream Layered Jello
Skill Level: Easy
Cost to Make: $

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Peaches and Cream Layered Jello Recipe (with great video tutorial!) @natashaskitchen

♥ FAVORITE THINGS ♥

Shown in this post: (nope, no one paid us to write this; just stuff we love):
*Glass Baking Dish from Anchor Hocking 9×13 3qt Glass Baking Dish
*Clear glass mixing/prep bowl from Pyrex
*Reversible Cutting Board by John Boos 20 by 15 by 1.5-Inch, Maple
*It’s so handy to have multiple sizes of liquid measuring cups.

How do YOU get creative with jello? I want to know!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Comments

  • Betty A Mitchell
    January 16, 2024

    Could I substitute orange jello for the peach? I need to get a gelatin that doesn’t have artificial colors.

    Reply

    • NatashasKitchen.com
      January 16, 2024

      Hi Betty! That should be fine.

      Reply

      • Betty Mitchell
        January 22, 2024

        One more question. Since I’d be using orange jello, would drained mandarin oranges work in place of peaches? It would be an orange cream instead of peaches and cream.

        Reply

        • Natashas Kitchen
          January 22, 2024

          Hi Betty, I bet that could work – using drained mandarin oranges. Just adjust the quantities of mandarin to your liking and please let me know how you like the recipe with that substitution. I hope you love it.

          Reply

  • Yelena
    June 18, 2022

    Hey, what if I substitute the water in the middle layer with milk? Do you think that will work?

    Reply

    • NatashasKitchen.com
      June 18, 2022

      I have not tested this to advise.

      Reply

  • Angel
    February 8, 2022

    Hi… Can add in flavour or colour in the cream layer? Thanks

    Reply

    • Natasha's Kitchen
      February 8, 2022

      Hi Angel, I haven’t tested that to advise. If you do an experiment, please share with us how it goes.

      Reply

      • Angel
        February 9, 2022

        Thanks for the answer. I have another question. How long does jello last?

        Reply

        • Natashas Kitchen
          February 9, 2022

          Hi Angel, You could make this the night before or even 3 days before if using canned peaches. The only time you shouldn’t make it too much in advance is if you are using fresh fruit.

          Reply

  • Alla
    November 28, 2021

    Hi Natasha, where do you get peach jello. Can’t find it anywhere.
    P.S. love your recipes, I use them to bake and my husband uses them to cook. Thank you

    Reply

    • Natasha's Kitchen
      November 29, 2021

      Hi Alla, you can try it at the grocery stores or online.

      Reply

    • Julie
      July 31, 2022

      I can’t find peach jello either, but you can sub by using peach juice and add unflavoured gelatine. It’s about 1 tablespoon of gelatine for 1 cup of liquid for firm set, or for medium set use 2 teaspoons of gelatine for 1 cup of liquid.

      Reply

    • Julie
      August 1, 2022

      I made a typo earlier. I meant to say 2 cups of peach juice with 1 tablespoon of unflavoured gelatine. I tried this recipe doing that way and it was super good.

      Reply

  • Katie
    November 17, 2021

    Natasha, thank you for all your amazing jello recipes, I’ve tried many, they are superb! Would this particular jello be possible to make with a cake collar (acetate) ? I wonder if it would hold up or would it be too runny?

    Reply

    • Natashas Kitchen
      November 17, 2021

      Hi Katie, I haven’t tried this is a cake collar to advise it will hold up. If you experiment, let me know how you liked the recipe

      Reply

  • Mary
    August 11, 2021

    I made these into little jello cups and they turned out so pretty and delicious!! Question- to make it for a party, how many days ahead do you think I can make this in advance? Thanks 🙂

    Reply

    • Natashas Kitchen
      August 11, 2021

      Yum! That sounds delicious! You could make this the night before or even 3 days before if using canned peaches. The only time you shouldn’t make it too much in advance is if you are using fresh fruit.

      Reply

  • Eileen
    October 8, 2019

    Hi Natasha, Just wondering if you could substitute orange jello for the peach? I can’t find any peach jello.

    Reply

  • Olga
    December 30, 2018

    Hello Natasha. Yesterday I made this. Today I brought to our parents house & everyone who tried it said it was good & asked who made it. Thanks for sharing this recipe. I really want to try the sponge cake & jello. By the way we tried 2x already the pretzel cake it was very good.😀👍💖

    Reply

    • Natashas Kitchen
      December 31, 2018

      You’re so welcome! Thank you for that great feedback! I’m happy you all enjoyed that.

      Reply

  • ZC
    May 7, 2018

    That looks delicious! Unfortunately, I can’t eat that Jell-O because I am not allowed to eat gelatin. But maybe I will find a kosher version of this Jell-O and make this recipe 🙂

    Reply

    • Natasha's Kitchen
      May 7, 2018

      It’s super good! If you find and make a kosher version please let me know how it turns out!

      Reply

    • Nina
      December 18, 2018

      Use agar-agar instead. It’s asian “gelatin”. It comes from seaweed and does exactly the same thing. Good for vegans. 🙂

      Reply

  • Mary Bailey
    December 5, 2017

    Made it with strawberries instead of peaches
    Turns out like strawberries and cream brilliant. Thanks for the idea

    Reply

    • Natasha's Kitchen
      December 5, 2017

      You’re welcome Mary! That sounds delicious. Thanks for sharing your great review with other readers!

      Reply

  • Queenie
    April 17, 2017

    Can I use milk to replace condensed milk?

    Reply

    • Natasha
      natashaskitchen
      April 17, 2017

      Hi Queenie, I haven’t tested that substitution so I really can’t say for sure if it would set properly since milk is thinner than condensed milk.

      Reply

  • Aarti
    September 3, 2016

    Hi, I have a doubt. every time I try to cut the jello it sticks to the bottom of the pan/dish. Yours came out beautiful and clean. I make the jello according the package instructions. Can you share how to cut the jello.

    Reply

    • Natasha
      natashaskitchen
      September 3, 2016

      Hi Aarti, are you using a glass casserole dish? I used a thin edged spatula to get under the jello when serving and it worked well.

      Reply

  • Gretchen
    May 22, 2016

    I would say you *must* use ice water and even then keep the first layer in the refrigerator for 1 1/2 hours before you add the white layer. Mine mixed after an hour and I had to keep cooling. I needed to cool the third layer colder than room temp and even then I had one spot that mixed. Next time I will lessen the water in both of the orange layers. It is a miracle I got the three layers back in fridge and not all over my floor 😉 As to the taste…yummy! My 4 year-old grandson could not stop saying how much he liked it. Everyone ate two pieces.

    Reply

    • Natasha
      natashaskitchen
      May 22, 2016

      Gretchen, thank you for underlining the ice water step, I’m glad it worked out and thank you for such a nice review 😀.

      Reply

    • Ashraf
      May 29, 2016

      It looks very beautiful and tasty, am definitely going to make 👌🏻

      Reply

  • Katie L
    April 22, 2016

    This dessert is so great!Made it few times already with different jello variations. I recently discovered homemade raw condensed milk recipe- 1 cup milk, 1 cup sugar, 1.5 tbs butter -bring all ingredients to boil on low heat, once boiling increase t to medium and cook 10 minutes, be sure to use high sauce pan cuz it very bubbly. Turns out just like store bought and let it cool to room t and then refrigerate….its awesome

    Reply

    • Natasha
      natashaskitchen
      April 22, 2016

      Wow thank you so much for sharing that with me! Now I’m excited to make my own! 🙂

      Reply

      • Katie L
        April 23, 2016

        let me know how yours turns out when u try it 🙂

        Reply

  • Raquel
    April 5, 2016

    This is such a delicious recipe. Thanks for sharing!

    Reply

    • Natasha
      natashaskitchen
      April 6, 2016

      Thank you for the great review! I’m so happy you loved it 🙂

      Reply

  • Lana
    March 30, 2016

    So I made this recipe for Easter and let me telll you, Im not sure if the grown ups or the kiddos loved it more:) SO I did however make one “replacement” that you might flip over and run to the kitchen to try. The middle part with the condensed milk and water did not sound “appealing”, just something with the thought of condensed milk being diluted and made less sweet made me sad LOL anywayssss, I did what any hopeless cook would do and substituted the middle part with your penna cotta filling(minus the berries of course) and OMG, taste buds were everywhere!!! I put two of your recipes in one 🙂 thank you this blog it truly honestly saves those girls who have a hard time with measuring cups let alone cooking. hehe 🙂

    pss.. I have made your penna cotta for my mamas birthday before and no one even touched the cake they loved it so much! who knew something so easy can taste so magical?

    Reply

    • Natasha
      natashaskitchen
      March 31, 2016

      I’m so happy you love the panna cotta! 🙂 Thank you so much for sharing that tip with me. I printed your comment to try it next time! 😉

      Reply

  • Dr Bohdan J Kudryk
    February 18, 2016

    Hi Natasha,
    My Grandsons and I love this and, years ago, my Mom made something similar but, being from Lviv, it was always heavy cream and loads of butter for her on everything. Can we substitute whipped cream for the condensed milk like she used, if yes, how much to use?
    Thanks,
    Bo

    Reply

    • Natasha
      natashaskitchen
      February 18, 2016

      I’m so glad you enjoyed my Jell-O recipe! Without knowing what kind of recipe you are referring to specifically and trying it out myself, it is really difficult to guess. Sorry, I can’t be much help with that question.

      Reply

  • Luda
    February 6, 2016

    For some reason this recipe doesn’t pin 🙁
    Not sure if I’m doing something wrong

    Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      Oh no! Which way were you using to pin the recipe? I would love to get this fixed quickly! I tried pinning from the picture (the pin button shows up when you hover over the photo) and the pin button at the bottom of the post and both seemed to be working. Please let me know. Thank you so much for your help and feedback! 🙂

      Reply

  • Nina
    January 12, 2016

    Dear Natasha
    I made this recipe but after adding the last part, some of the peaches came off and the cream melted a little bit while the jelly was not hot. Should I have waited more to get to the room temperature?

    Reply

    • Natasha
      natashaskitchen
      January 12, 2016

      Hi Nina, yes that happened to me with a different jello recipe because the jello was still warm when I added it. Definitely wait until it gets to room temperature.

      Reply

  • Becky Smith
    November 23, 2015

    this looks so good, I’m going to make it for Thanksgiving. Thanks!

    Reply

    • Natasha
      natashaskitchen
      November 23, 2015

      Awesome! Happy Thanksgiving!

      Reply

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