Can I use fresh peaches instead of canned?

Yes, but make sure they are ripe and juicy. You’ll need to substitute the reserved peach juice with peach nectar or apple juice to help blend the mixture.

What if I don’t have a bundt pan?

A 9x13-inch glass baking dish works well as an alternative. You can also try individual cups or silicone molds for a more playful presentation.

How do I prevent the gelatin from sticking to the mold?

Grease the mold thoroughly with non-stick spray or a light coating of neutral oil. Then chill the mold for a few minutes before pouring in the mixture. To unmold easily, dip the bottom of the mold in warm water for about 10 seconds.

Can I make this dairy-free?

You can substitute the milk and cream cheese with dairy-free alternatives, but results may vary in texture. Use a gelatin stabilizer like agar-agar if you need more firmness.

Can I add food coloring to make it more festive?

Absolutely. A few drops of orange or peach-colored food coloring can intensify the color. For holidays, feel free to get creative with layers or swirls of color.

How long does it take to set completely?

For best results, chill for at least 4 hours, but overnight is even better if you want perfectly clean slices.

Creamy Peach Gelatina - Nibbles and Feasts

Description

This easy, no-bake Mexican dessert is made with layers of chopped canned peaches, a creamy blend of evaporated milk, sweetened condensed milk, cream cheese, and unflavored gelatin. Set in a bundt pan for a beautiful presentation, it’s light, fruity, and perfect for parties, holidays, or a refreshing treat any day of the week.

Ingredients

Scale

4 (.25 oz each) unflavored gelatin envelopes
½ cup warm water
3 (15 ounce) can yellow cling peach slices in fruit juice
Non-stick cooking spray or cooking oil
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, room temperature

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Instructions

Place gelatin in a small microwave safe container. Add water and stir to dissolve. Set aside until gelatin firms up; about 15 minutes.
Drain two can of peaches and reserve the juice of one can. Chop the drained peaches in small pieces.
Spray a 12-cup bundt pan with cooking spray or greasy lightly with cooking oil. Place in the refrigerator until ready to use.
Microwave gelatin for 30 seconds until back to liquid.
Combine evaporated milk, condensed milk, reserved juice and cream cheese in a blender. Blend for 30 seconds on medium speed. Reduce speed to low and slowly pour in gelatin. Continue mixing for 1 minute.
Arrange the drained peaches of one can in the bottom of the pan. Pour in half the mixture. Add a second layer of peaches from the second can. Add the remaining mixture. Refrigerate for 4 hours or until firm.
Drain the third can of peaches. Chop the peaches into small pieces. Carefully unmold gelatin on a large plate and add the remaining peaches in the center of the gelatin to decorate. Slice and serve.