Creamy Layered Peach Squares

270 24 servings, 1 square (80 g) each
Recipe By
(7) 4 Reviews
Prep Time
Total Time

24 servings, 1 square (80 g) each

Peaches and raspberries shine in these creamy layered fruit squares. Fresh, fruity and fabulous, this easy dessert serves a crowd.

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Mix graham crumbs and butter in 13x9-inch pan; press onto bottom of pan.
  • Beat cream cheese and sugar in medium bowl until well blended. Whisk in 1-1/2 cups Cool Whip; spread over crust. Top with peaches. Refrigerate until ready to use.
  • Add boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Stir in ice cubes until melted. Refrigerate 5 min. or until thickened. Whisk in remaining Cool Whip; spread over peach layer. Refrigerate 4 hours or until firm.

How to Soften Cream Cheese

Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 20 sec. or just until softened.


Prepare using 4 small fresh peaches (1-1/4 lb./565 g).

Special Extra

Garnish with fresh raspberries and peach slices. (Note: Nutrition Information does not include garnish.)


  • 24 servings, 1 square (80 g) each

Nutritional Information

Serving Size 24 servings, 1 square (80 g) each
Calories 170
% Daily Value
Total fat 12g
Saturated fat 8g
Cholesterol 30mg
Sodium 170mg
Carbohydrate 16g
Dietary fibre 1g
Sugars 10g
Protein 2g
Vitamin A 8 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 2 %DV

* 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.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • parke |

    Everyone enjoyed this recipe, but I used ripe Ataulfo mangoes instead of peaches (peaches tend to turn slightly brown). It's a good summer dessert and quick to make.

  • kelly39 |

  • TaralynEddy |

    This was very good. People really liked it. I baked the crust for 8 minutes at 350F and then it didn't fall apart when I went to serve it. It took a lot longer for the jello to start to set (about half and hour, not 5 minutes), and the top layer did set, but wasn't very firm (not sure how it was supposed to turn out, but I prefer it not so soft). Taste was good, texture a bit weird, almost like it was melting. I'd make it again, but I'd let the jello set even longer before I added the cool whip.