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Creamy Peach-Mango Dessert
Creamy Peach-Mango Dessert

Creamy Peach-Mango Dessert

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Cook Minutes 3 Hr 20 Min
Prep : 20 Min Cook: 3 Hr
If you need a no-bake dessert with all-family appeal, this recipe is for you. Get a fresh and fruity dessert when you combine peach flavour JELL-O, mango nectar and smooth cream cheese.
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups boiling water
2 pkg. (85 g each) Jell-O Peach Jelly Powder
1-1/2 cups cold mango nectar
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
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How do I make it ?
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Step 1
Add boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Stir in nectar. Reserve 1-1/2 cups jelly for later use. (Do not refrigerate.) Pour remaining jelly into 8 individual dessert dishes. Refrigerate 1 hour or until set but not firm.
Step 2
Beat cream cheese in medium bowl until creamy. Gradually add reserved jelly, beating after each addition until well blended. Spoon over jelly in dishes.
Step 3
Refrigerate 2 hours or until firm.
Kraft Kitchen Tips!
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Substitute
Prepare using Jell-O Orange Jelly Powder.
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Special Extra
Garnish with fresh mango slices just before serving.
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Variation
Prepare in a large serving bowl instead of the individual dessert dishes.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
150
Calories From Fat
0
% Daily Value
Total fat 5 g
8 %
Saturated fat 3 g
15 %
Cholesterol 20 mg
Sodium 140 mg
6 %
Total carbohydrate 25 g
8 %
Dietary fibre 0 g
0 %
Sugars 25 g
Protein 3 g
Vitamin A
8 %
Vitamin C
10 %
Calcium
2 %
Iron
2 %
Servings
8 servings, 1/8 recipe (142 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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