Peach Cool Whip Pie – The Best Blog Recipes

Peach Cool Whip Pie - The Best Blog Recipes

Peach Cool Whip Pie is an easy no-bake peach pie recipe. This cool and creamy pie features juicy peaches, creamy peach-flavored Cool Whip, and a buttery graham crust.

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Table of Contents
  1. Peach Cool Whip Pie Ingredients
  2. How to Make Peach Cool Whip Pie
  3. How to Store Peach Cool Whip Pie 
  4. JUMP TO RECIPE

Creamy and loaded with peaches, this Peach Cool Whip Pie is an easy no-bake peach pie recipe. Peach Cool Whip pie features sweet and juicy peaches, blended with creamy peach-flavored Cool Whip, and set inside a delicious buttery graham crust to create a fluffy peach dessert. 

MORE RECIPES: No Bake Coconut Cream Pie | Pecan Pie Cheesecake | Lemon Fluff

Any time of year would be the perfect time to enjoy this light and cool peaches and cream dessert. Peach Cool Whip pie boasts a creamy peach filling nestled in a buttery graham cracker crust.

Ideal for serving on hot summer days, you can make this peach pie year round as it uses canned peaches. Enjoy a slice with a scoop of vanilla ice cream on the side or a mug of hot coffee. 

The juicy peaches and cream filling are a dreamy combination set inside a delicious buttery graham crust. This peach Cool Whip pie will delight anyone from the first luscious bite.

Peach Cool Whip Pie Ingredients

  • Pie crust – pre-made graham cracker pie crust
  • Gelatin – instant peach gelatin
  • Gelatin – unflavored instant gelatin mix
  • Water – boiling water
  • Water – cold water
  • Cool Whip
  • Peaches – sliced peaches, drained and finely chopped

Using canned peaches means you can make this easy no-bake peach pie year-round. If you have fresh peaches you can substitute them for the canned peaches in this pie recipe. You could also use thawed frozen peaches if you prefer. 

You can use either a homemade or store-bought graham cracker crust for this easy peach pie recipe. You could even substitute a traditional pastry crust. 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.

This creamy peach pie needs to chill in the fridge for about 4 hours before it is ready to serve, which makes it a great recipe to make ahead of time. Simply take the pie out of the fridge when you are ready to serve it. 

How to Make Peach Cool Whip Pie

FIRST STEP: 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.

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

THIRD STEP: Pour the bloomed gelatin into the dissolved peach gelatin mixture and combine thoroughly.

FOURTH STEP: Fold in 2 cups of thawed Cool Whip and the chopped peaches.

FIFTH STEP: Evenly spread the peach Cool Whip mixture into the premade crust. Cover and chill for at least 4 hours.

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

Do I have to use a graham cracker crust? 

No, you can easily make this peach pie with a traditional pastry crust or even a shortbread crust. If you want to use a graham cracker crust you can use a store-bought crust or a homemade crust. 

Can I freeze this peach pie recipe? 

We don’t recommend freezing this Cool Whip peach pie. When the pie thaws, it will cause the bottom of the pie to become soggy. We do recommend making this pie ahead of time as it needs to chill in the fridge for about 4 hours before serving it. You can store this pie covered in the fridge for up to 4 days.

Can I use a different flavor of Jello? 

Yes! You can change up the flavor of the pie depending on the flavor of jello you use. 

How to Store Peach Cool Whip Pie 

IN THE FRIDGE: Store leftover peach Cool Whip pie covered in the refrigerator for up to 4 days. 

IN THE FREEZER: We don’t recommend freezing this Cool Whip peach pie as the bottom of the pie will become soggy when it thaws. 

Prevent your screen from going dark

  • 6 ounces graham cracker pie crust pre-made
  • 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)
  • 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.

Calories: 1677kcal | Carbohydrates: 209g | Protein: 98g | Fat: 55g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 32g | Cholesterol: 36mg | Sodium: 1210mg | Potassium: 971mg | Fiber: 11g | Sugar: 103g | Vitamin A: 1785IU | Vitamin C: 17mg | Calcium: 368mg | Iron: 7mg

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