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Peach Cool Whip Pie

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a close up shot of a slice of Peach Cool Whip Pie on a plate topped with slices of peaches
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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Table of Contents
  1. Peach Cool Whip Pie Ingredients
  2. How to Make This Peach Cool Whip Pie Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

a close up shot of a slice of Peach Cool Whip Pie on a plate topped with slices of peaches

Peach Cool Whip Pie Ingredients

Peach Cool Whip Pie raw ingredients that are labeled

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)

SUBSTITUTIONS AND ADDITIONS

PEACHES: You can substitute thawed frozen peaches or fresh peaches during peach season for the canned peaches in this easy no-bake peach pie. 

CRUST: You can substitute a homemade graham cracker crust for the premade crust in this easy recipe. You could even substitute a traditional pastry crust if you prefer.

How to Make This Peach Cool Whip Pie Recipe

OUR RECIPE DEVELOPER SAYS

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.

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.

boiling water poured over the peach jello and stirred in a bowl

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

PRO TIP:

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.

unflavored gelatin poured over the cold water in a bowl

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.

thawed cool whip and chopped peaches folded in a bowl

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

PRO TIP:

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.

cool whip mixture spread into the crust

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

optional garnish the reserved cool whip and peaches over the pie

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.

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.

a close up shot of Peach Cool Whip Pie in an aluminum pie pan

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.

FREQUENTLY ASKED QUESTIONS

Can I make this peaches and cream pie ahead of time?

This easy peach pie recipe is best made ahead since it needs to chill in the fridge for about 4 hours before serving it.

Can I make my own graham cracker crust for this recipe?

If you prefer to make your own crust for this no-bake peach cream pie, you certainly can. Check out our homemade graham cracker crust recipe for instructions.

Can I use a different flavor of jello?

This cream pie recipe is very flexible. You can change up the flavor of the pie depending on the flavor of jello you use.

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a close up shot of a slice of Peach Cool Whip Pie on a plate topped with slices of peaches

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

Ingredients
  

  • 6 ounces pre-made graham cracker pie crust
  • 3 ounces instant peach gelatin
  • 0.25 ounces unflavored instant gelatin mix
  • ½ cup boiling water
  • 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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