PEACH BAVARIAN

Peach Bavarian made with peaches, Jello, sugar & whipped topping! Simple, old fashioned dessert with lovely creamy peach flavor!

Ingredients for a Peach Bavarian

Peaches: You will need 15 ½-oz of peaches, chopped, which works out to about 2 ½ cups. You can use canned peaches or fresh peaches. If you use fresh peaches, you can opt to take the skin off or leave it on. It’s really up to you!

Gelatin: Use 6-oz of peach or apricot gelatin for the base of this dessert.

Sugar: Add sugar to the mixture for a subtle, sweet taste.

Water: Dissolve the Jell-o in 2 cups of boiling water. 

Extract: Flavor the whipped topping with some almond extract.

Whipped topping: Use an 8-oz tub of whipped topping for a fluffy, creamy addition to this treat.

Topping (optional): Additional sliced peaches can be added for garnish.

Tips for making a Peach Bavarian

You can see the full directions below, but here are some tips for success:

1. Chop the peaches small! This dessert is meant to be sliced into portions and the slices turn out prettier if the peaches are small. Additionally, smaller peaches mean they are stirred uniformly so that there are pieces of peach in every bite.
2. Make sure your jello mold or bundt pan can hold 6 cups. Most can, particularly if the pan is at least 8″ across. But if you’re using a jello mold, some are pretty small, so make sure before you’re pouring the peaches into the pan!
3. Grease the pan really well! You can use non-stick spray or a silicon brush, but make sure you do a really good job, particularly if your pan has lots of grooves and edges. I try to use a more rounded pan when making Peach Bavarian. Also, you can see on my photos I have small, shallow lines on the surface of my dessert. This is because I often will line the bundt pan with plastic wrap first, THEN spray liberally with nonstick spray, then pour the dessert inside. It just makes unmolding that much easier, and the little lines don’t bother me at all!

How long is this Jell-o dessert good for & how do you store it?

Store your Peach Bavarian in the refrigerator. It stays fresh for about 3 to 4 days when stored in an airtight container.

Freezing this dish is not recommended. The texture will change and become watery when thawed.

What type of mold will work for this Jell-o dessert?

I used a Jell-o specific mold but any bundt cake pan or cake mold type of pan will be great. A cup capacity is needed; my mold was about 9″ diameter x 3″ tall. Make sure you grease the mold really well with nonstick spray.

Can I substitute fresh peaches for canned ones in this recipe?

Yes, you can use fresh peaches. Make sure they are peeled, sliced, and slightly soft for best results.

Is it possible to use peach or apricot gelatin interchangeably?

Yes, peach and apricot gelatin can be used interchangeably. They provide similar flavors that complement the peaches well.

Looking for more Jell-o desserts? Try our other favorites here:

• For an easy dessert that comes together fast, try this No-Bake Strawberry Jell-o Pie. Made with only 5 ingredients, it couldn’t be any easier to make!
• Looking for a refreshing dish to serve at your next summer BBQ or get-together? Make our Blueberry Jell-o Salad full of blueberries and topped with a sweet and creamy layer! 
• This delightful Creamy Berry Lemon Jell-o is a cool dessert everyone enjoys! The combination of flavor and texture in this dish is simply delicious.
• Change up the dessert style with this Raspberry Jello Poke Cake. A simple cake infused with raspberry Jell-O and topped with cream!
• Our recipe for Berry Jello Pretzel Salad tastes amazing and is so easy to make! It’s great for parties, pot-lucks, and causal meals at home.

Make this delicious Peach Bavarian with a few key ingredients that balance fresh fruit and creamy texture. You’ll need sliced peaches, peach or apricot gelatin, sugar, water, almond extract, and whipped topping to create this simple yet tasty dessert.