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Molded peach Jell-O dessert with creamy yogurt layer and peach mousse base

Peach Gelatin Dessert – 3 Layers

Kastra Recipes Staff
A light, creamy peach gelatin dessert with three clean layers: peach gelatin with condensed milk, a creamy yogurt center, and plain peach gelatine.
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Prep Time 30 minutes
Resting / Chill Time 6 hours 30 minutes
Total Time 7 hours
Course Dessert
Cuisine American, Greek
Servings 12 Portions
Calories 179 kcal

Equipment

  • 9× 13 inch (23 × 33 cm) pan

Ingredients
  

Layer #1 – Bottom Peach Gelatin with Condensed Milk

  • 85 g peach gelatin powder 1 packet / 3 oz-Jell-O
  • 1½ cups peach nectar 360 ml
  • ½ cup sweetened condensed milk

Layer #2 – Creamy Yogurt Layer (No Cream Cheese)

  • 2 cups full-fat Greek yogurt 480 g
  • 2 tbsp heavy cream 35%
  • 2 tbsp lemon juice
  • 15 g unflavored gelatin 1½ packets
  • 1 cup boiling water
  • ½ cup cold water

Layer #3 – Top Peach Jelly

  • 85 g peach gelatin powder 1 packet / 3 oz-Jell-O
  • 2 cups peach nectar 480 ml

Instructions
 

Layer #1 – Bottom Peach Gelatin with Condensed Milk

  • Heat the peach nectar until hot but not boiling.
  • Add the peach gelatin (peach Jell-O) powder and stir until fully dissolved.
  • Stir in the sweetened condensed milk until smooth.
  • Pour into a 9 × 13 inch pan.
  • Refrigerate for 2 hours, until completely firm.

Layer #2 – Creamy Yogurt Layer

  • Dissolve the gelatin in the boiling water, stirring until fully dissolved.
  • Add the cold water and stir well.
  • In a separate bowl, mix the yogurt, cream, and lemon juice until smooth.
  • Slowly pour the gelatin mixture into the yogurt mixture, stirring gently (do not whip).
  • Let stand for 10–15 minutes, until slightly thickened but still pourable.
  • Gently pour over the fully set bottom layer, preferably over the back of a spoon.
  • Refrigerate for 2 hours , until lightly set (not fully firm).

Layer #3 – Top Peach Gelatin (Peach Jell-O)

  • Heat the peach nectar until very hot but not boiling.
  • Add the peach gelatin powder and stir until completely dissolved.
  • Let the mixture cool to room temperature.
  • Slowly pour over the yogurt layer.
  • Refrigerate for 2 ½ hours or overnight, until fully set.

Notes

  1. Layer numbers refer to the final position in the dessert, not the order they are poured.
  2. Never pour warm liquid onto a set layer.
  3. Always pour slowly, preferably over the back of a spoon.
  4. For clean slices, dip the knife in hot water and wipe between cuts.
The sweetened condensed milk gives the bottom layer its signature creaminess and richness, but it also accounts for most of the dessert’s sugar and calories. Without it, the dessert is lighter and more refreshing; with it, the texture is fuller and more indulgent.
Keyword Greek-American holiday dessert, peach gelatine dessert, peach gelatine dessert with greek yogurt, Peach mousse