Here is a very easy and refreshing dessert made with just 4 ingredients. Enjoy this yummy, children-friendly layered jelly recipe!
*Must express something to keep getting my recipes.. Thank you!


A pic of it sliced is in the first comment.
Ingredients 🛒
1 (65g/2.3oz) Peach Jelly/Jello (see note)
2 (400g/14oz) Tins Halved Peaches
3/4 Tin (400g/14oz) Sweetened Condensed Milk
1 (270ml) Elmlea Double Cream (heavy cream)
Orange Food Colouring (optional)
15g/0.5oz Gelatin Powder
1/4 Cup Water

Grease a 24cm bundt tin with vegetable oil. Drain peaches and cut in half into wedges (not too thin as they won’t stay upright in the jelly) to fit the formation of the tin or you can leave them halved.
Chop remaining peaches and set aside. Reserve syrup (see note).
Prepare jelly according to package instructions and add a drop or 2 of food colouring if you want a more vibrant color. Pour 3 ladles (serving spoon) of jelly into the bundt tin and refrigerate until set. When set, place peach wedges on top of jelly and using a ladle slowly pour over the remaining jelly. Refrigerate until set.
Pour the 1/4 cup water into a small bowl and sprinkle over the gelatin. When the water absorbs the gelatin, microwave 1 minute until gelatin is dissolved. Leave to cool before using.
Pour the sweetened condensed milk, double cream and chopped peaches into a blender and blend for a few minutes until smooth. Add the gelatin and blend just for 1 more minute or until well combined with the cream.
Using a ladle slowly pour the cream over the set jelly and refrigerate until set.
To unmold your jelly mold, place a cold serving plate over the top of the mold and invert the plate and mold together. Carefully lift the mold, if the gelatin doesn’t release fill a sink or basin with warm water not hot and dip the mold just to the rim for 2 seconds.
Enjoy! 😊

This recipe is versatile and you can replace jelly and fruit to your liking. If you are not able to find peach jelly, substitute with orange flavour and replace the cold water with the peach syrup when preparing the jelly.

Leave a Reply

Your email address will not be published. Required fields are marked *