Peach Cool Whip Pie

This peach Cool Whip pie boasts a creamy peach filling nestled in a buttery graham cracker crust to create a fluffy and sweet dessert.

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This peach Cool Whip pie is calling your name! The sweet and juicy peaches are blended with creamy peach-flavored Cool Whip and set inside a delicious buttery graham crust to create the perfect dessert for any occasion.

Peach Cool Whip Pie Ingredients

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You’ll need:

• 1 (6-ounce) pre-made graham cracker pie crust
• 1 (3-ounce) package of instant peach gelatin
• 1 (0.25-ounce) package of unflavored instant gelatin mix
• ½ cup boiling water
• ⅓ cup cold water
• 1 (8-ounce) container Cool Whip whipped topping, thawed (divide out 2¼ cups and remaining for the optional topping)
• 1 (15-ounce) can of sliced peaches, drained and finely chopped (reserve 8 peach slices for optional garnish)

How to Make This Peach Cool Whip Pie Recipe

STEP ONE: Using a medium-sized heat-safe mixing bowl, add the instant peach gelatin. Pour the boiling water over the gelatin and stir until completely dissolved.

STEP TWO: Sprinkle the unflavored gelatin over the ½ cup of cold water. Allow the gelatin to dissolve and “bloom”.

STEP THREE: Pour the bloomed gelatin into the dissolved peach gelatin mixture and combine thoroughly.

STEP FOUR: Fold in 2 cups of thawed Cool Whip and the chopped peaches.

STEP FIVE: Evenly spread the peach Cool Whip mixture into the pre-made crust. Cover and chill for at least 4 hours.

STEP SIX: Slice the pie into eight slices. Before serving, garnish with the reserved Cool Whip and a slice of peach for each piece.

How To Serve

This no-bake pie is the perfect treat to serve on hot summer days, but since this recipe uses canned peaches, it would be a delicious choice any time of year when the craving hits. Add a scoop of vanilla ice cream on the side, along with a cold glass of sweet peach iced tea to wash it down. 

Our strawberry Cool Whip pie and vanilla Cool Whip pie are two delightful variations of this heavenly peach jello Cool Whip pie recipe.

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Storage

IN THE FRIDGE: Store any leftovers of this easy pie recipe covered in the refrigerator for up to 4 days. 

IN THE FREEZER: Freezing this Cool Whip peach pie is not recommended. When the pie thaws, it will cause the bottom of the pie to become soggy.

Any time of year would be the right time to enjoy this perfect peaches and cream dessert. The juicy peaches and cream filling are a dreamy combination that will delight anyone from the first bite.

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Peach Cool Whip Pie

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This peach Cool Whip pie boasts a creamy peach filling nestled in a buttery graham cracker crust to create a fluffy and sweet dessert.

Prep Time 20 minutes

Total Time 4 hours 20 minutes

Servings 8

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Ingredients

  

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• 6 ounces pre-made graham cracker pie crust
• 3 ounces instant peach gelatin
• 0.25 ounces unflavored instant gelatin mix
• ½ cup boiling water
• ⅓ cup cold water
• 8 ounces container Cool Whip, thawed (divide out 2¼ cups and remaining for the optional topping)
• 15 ounces sliced peaches, drained and finely chopped (reserve 8 slices of peaches for optional garnish)

Instructions

 

• Using a medium-sized heat-safe mixing bowl, add the instant peach gelatin. Pour the boiling water over the gelatin and stir until the gelatin is completely dissolved.
• Sprinkle the unflavored gelatin over the ½ cup of cold water. Allow the gelatin to dissolve and “bloom”.
• Pour the bloomed gelatin into the dissolved peach gelatin mixture and combine thoroughly.
• Fold in 2 cups of thawed Cool Whip and the chopped peaches.
• Evenly spread the peach Cool Whip mixture into the premade crust. Cover and chill for at least 4 hours.
• Slice the pie into eight slices. Before serving, garnish with the reserved Cool Whip and a slice of peach for each piece.

Notes

• This creamy peach pie needs to chill in the fridge for about 4 hours before it is ready to serve. This is a great recipe to make the day before so that it is ready when you need it.
• Blooming gelatin means allowing it to sit for 3-5 minutes until it has absorbed the liquid and the powdered granules have dissolved. The granules will swell as it blooms.
• If your pie crust is in a foil tin, we’d recommend sitting it (foil pan and all) inside a glass pie plate to give it a bit more stability when taking it in and out of the fridge.

Nutrition

Calories: 210kcal | Carbohydrates: 27g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 154mg | Potassium: 121mg | Fiber: 1g | Sugar: 14g | Vitamin A: 223IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg

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