Peach Cool Whip Pie
Peach Cool Whip pie is a cool and creamy dessert with sweet and juicy peaches blended with creamy peach-flavored Cool Whip to create the perfect dessert.
Ingredients
- 6 ounces pre-made graham cracker pie crust
- 3 ounces instant peach gelatin
- 0.25 ounces unflavored instant gelatin mix
- ½ cup boiling water
- ⅓ 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)
Instructions
- 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.
Notes
This creamy peach pie needs to chill in the fridge for about 4 hours before it is ready to serve. This is a great recipe to make the day before so that it is ready when you need it.
Blooming gelatin means allowing it to sit for 3-5 minutes until it has absorbed the liquid and the powdered granules have dissolved. The granules will swell as it blooms.
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.