Ingredients
Scale
- — Crust —
- 1½ cups crushed vanilla wafers or graham crackers
- ¼ cup melted unsalted butter
- — Cream Cheese Layer —
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping (or whipped cream)
- — Peach Jelly Layer —
- 1 packet (3 oz) peach-flavored gelatin
- 1 cup boiling water
- 1 cup cold water
- 1 cup diced canned or fresh peaches
Instructions
1. Mix crushed cookies with melted butter and press into a 9×9-inch dish. Chill in fridge.
2. Beat cream cheese with sugar and vanilla until smooth. Fold in whipped topping.
3. Spread cream cheese layer evenly over chilled crust. Chill for 30 minutes.
4. Dissolve gelatin in boiling water, then stir in cold water. Cool slightly.
5. Add diced peaches and pour gently over cream cheese layer.
6. Refrigerate 3–4 hours or until fully set before slicing and serving.
Notes
• You can use canned peaches in juice or syrup—just drain them first. • For added crunch, try adding chopped pecans or almonds to the crust. • Use low-fat cream cheese and whipped topping for a lighter version. • Best served chilled. Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg