This simple and delicious no-bake dessert recipe is gorgeous and perfect for a fun gathering. Tart raspberries and sweet peaches pair perfectly to create a pretty layered dessert recipe that’s sure to please!
What do I need ?
Original recipe yields 12 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.
1-1/2 cups boiling water, divided
1 pkg. (85 g) Jell-O Raspberry Jelly Powder
3 cups ice cubes, divided
1 cup raspberries
1 pkg. (85 g) Jell-O Lemon Jelly Powder
1 cup drained, puréed canned peaches
1-1/2 cups thawed Cool Whip Whipped Topping
1 Tbsp. multi-coloured sprinkles
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How do I make it ?
Add 3/4 cup boiling water to raspberry jelly powder in medium bowl; stir 2 min. until completely dissolved. Add 1-1/2 cups ice cubes; stir 3 to 5 min. or until thickened. Remove and discard any unmelted ice. Gently stir in raspberries.
Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until jelly is set but not firm.
Dissolve lemon jelly powder in remaining boiling water, then thicken with remaining ce cubes as directed for the raspberry jelly powder layer. Stir in peaches; pour over raspberry jelly layer. Refrigerate 8 hours or until firm.
Unmold dessert onto platter just before serving; top with Cool Whip and sprinkles.
Kraft Kitchen Tips!
Substitute chopped strawberries for the raspberries and/or canned apricots for the peaches.
Calories From Fat
% Daily Value
Fat 2 g
Saturated fat 2 g
Cholesterol 0 mg
Sodium 65 mg
Carbohydrate 20 g
Fibre 1 g
Sugars 18 g
Protein 1 g
12 servings, 1 piece (134 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.