Peach Melba Gelatin
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
All of the flavors of Peach Melba in a gelatin dessert. It may not be high brow, but it tastes good. Cook's note. Because this is a 30 days of cans challenge, I used canned evaporated milk in this recipe. It's not necessary. You can use regular milk if you prefer. If you have them on hand, this is delicious when the final layer is topped with sugar cookies before being covered and placed in the refrigerator. When you do this, you can call it a Peach Melba Pie because it will have a crust of sugar cookies on the bottom when it's inverted onto the plate. TOTAL COST for Recipe: $4.98 or $0.63 per serving.
  • 1½ cups boiling water, divided
  • 1 (4 serving size) package raspberry flavor gelatin ($0.99)
  • 1 (4 serving size) package peach flavor gelatin ($0.99)
  • 1 (15 ounce) can sliced (or diced) peaches in light syrup, drained ($0.79)
  • 1¼ cup cold water (divided)
  • ½ cup milk (fresh or evaporated) ($0.34)
  • 1 (4 serving size) package vanilla flavor instant pudding ($0.99)
  • 1 (8 ounce) tub frozen whipped topping ($0.88)
  1. Mix raspberry flavored gelatin with ¾ cup boiling water and stir until completely dissolved (2-3 minutes).
  2. Add ½ cup and 2 tablespoons water to the raspberry gelatin mixture.
  3. Pour this mixture into the bottom of a deep 9" round pie plate.
  4. Place in refrigerator and allow to chill for 1½ to 2 hours until gelatin is set but not firm.
  5. Mix peach flavored gelatin with ¾ cup boiling water and stir until completely dissolved (2-3 minutes)
  6. Stir in ½ cup plus 2 tablespoons of cold water and set aside to allow it to cool to room temperature. (This can cool while the raspberry gelatin is setting up in the refrigerator.)
  7. Add milk to the peach gelatin and stir until well blended.
  8. Add vanilla pudding mixture, and stir vigorously with a whisk for two minutes or until pudding begins to set.
  9. Stir in the peaches and the frozen whipped topping, mixing until well incorporated.
  10. Spoon peach mixture over raspberry mixture in the pan.
  11. Cover and refrigerate for at least 4 hours, or until the gelatin is firm.
  12. Run a knife around the edge of the pan to loosen the gelatin then invert onto a plate.
  13. Serve cut into wedges.
  14. This is delicious topped with a little extra whipped topping.
Recipe by Patty Cake's Pantry at