Jello’s reputation may be becoming more retro with each passing day, but I always have been (and always will be) a big fan. Fruity flavors with a fun, jiggly texture– what’s not to love? I’ve made my fair share of jello salads over the years, but don’t often gravitate towards the molded jello dishes. Yet, when I saw a recipe for Peach Bavarian, originally made in a bundt shaped mold, I thought it looked like quite the dreamy treat. I decided to give the recipe a go, but opted to make it in a good ol’ baking dish rather than a bundt. Same delicious peachy flavor, none of the fuss of a mold!

This recipe couldn’t be much easier to whip up. You’ll start out by mixing boiling water with the gelatin powder until it’s fully dissolved. Then you’ll whisk in the juice from a can of peaches and allow the mixture to chill in the fridge for about 10 minutes, or until it starts to thicken up.

Next up, you’ll stir some vanilla or almond extra into a tub of cool whip. Once it’s combined, add it to the jello followed by the diced peaches. We’ve opted for canned peaches in this recipe as the season for fresh is so short! If you can get your hands on fresh peaches feel free to sub them in. Once combined, transfer the mixture to a baking dish and chill for 4 hours or until set.

Serve this Peach Bavarian as a light dessert or even a side dish on the holiday table. It’s a beautiful choice for Easter dinner or baby showers. Every bite is bursting with sweet and juicy peach flavor, complemented perfectly by the creamy texture. Jello lovers and skeptics alike are bound to love this treat. Give it a try for your next special occasion and you’re sure to have a new favorite!