Peaches and Cream Jello Pie (No-Bake)

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Here’s another easy dessert recipe to share! This Peaches and Cream No-Bake Jello Pie is the dessert to keep on repeat. It delivers all the sunny flavor of ripe peaches wrapped in a silky, cloud-like filling, set inside a buttery graham cracker crust and no oven, no fuss. The filling mixes up in minutes, then chills until sliceable and beautifully smooth, making it perfect for warm days, busy weeknights, or when you want a dessert that practically makes itself.

Other no-bake treats you may enjoy is my Strawberry No-Bake Jello Pie recipe.

A slice of creamy pie topped with whipped cream and a peach slice is being lifted from a pie garnished with more peach slices.

Ingredients & Notes

Ingredients on a white surface: a plate of golden sandwich cookies, a bowl of whipped topping, cream cheese, butter, three fresh peaches, a bowl of sliced peaches, and a box of Jell-O vanilla pudding mix.
  • Golden Oreos: using golden oreos instead of graham crackers or vanilla wafers makes the crust richer, yet still pairs well with the peaches.
  • Peaches: we are using the whole can, of both cans or peaches. The liquid is added to the pudding and cream cheese, and then the sliced peaches are added straight to the filling. The fresh peach should be sliced into about 16 slices to make the slices thin enough. If planning on saving this pie, don’t add the fresh peach slices on top, as they will start to brown when saved.

Recipe Tips

It is best to chill this pie in the freezer for 2+ hours, but NOT overnight, to help it firm up. Do NOT freeze it overnight unless you are making it ahead of time and have 24+ hours to wait for it to completely thaw.

Can I use vanilla wafers or graham crackers instead of Golden Oreos for the crust?

Yes, this is fine, if you are used to making no-bake crusts with vanilla wafers or graham crackers and prefer to use your own recipe for the crust, go ahead!

Do I have to do anything to the canned peaches before adding them to the filling?

Nope, just add the sliced canned peaches straight to the filling, as is.

Step-by-Step Process: Peaches & Cream Jello Pie

Step-by-step collage: cookies in a food processor, crushed cookies with butter, a bowl with cream cheese and sugar, and a bowl with whipped cream cheese mixture.
Four-panel image: Step 5—peach slices in creamy mixture; Step 6—peaches mixed in; Step 7—crumb crust in pie dish; Step 8—creamy peach filling spread over crust. Pale surfaces and teal cloths visible.
Step-by-step pavlova assembly: Image 9 shows a pavlova topped with whipped cream; image 10 adds a spiral of peach slices on the cream, with peaches and slices nearby.
A peach cream pie with a slice missing, topped with peach slices on whipped cream. Peach slices and a whole peach are scattered around on a white marble surface.
Print Pin

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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
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

Storing the Pie

  • Storage: Store, covered & without freshly sliced peaches on top, in the fridge for up to 3- days.
  • If making ahead of time and would like to freeze, do not add the peaches on top. Allow up to 24+ hours to thaw in the fridge before serving. DO NOT Microwave to help thaw it quicker.

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