Light, creamy, and bursting with fresh citrus flavor! This layered Honeybell dessert is a showstopper! Sweet peach jello meets fluffy whipped topping and juicy Pittman & Davis Honeybells for a refreshing treat that’s perfect for potlucks, family gatherings, or any time you want something special. Best of all, it’s surprisingly easy to make.
Ingredients
- 9 oz peach jello mix, divided (6 oz + 3 oz)
- 3 cups boiling water, divided (2 cups + 1 cup)
- 1 cup cold water
- 8 oz Cool Whip or True Whip (thawed if frozen)
- 3-4 fresh Pittman & Davis Honeybells, peeled and segmented
- Cooking spray for greasing
Directions
- Make the creamy base: Place 6 oz of peach jello powder in a large bowl. Add 2 cups boiling water and stir until completely dissolved, about 2 minutes. Stir in 1 cup cold water and let cool to room temperature (about 15-20 minutes). Don’t let it set—it should still be liquid.
- Create the mousse layer: Once cooled, stir the Cool Whip into the jello mixture until smooth and creamy. It should have a light, airy texture.
- Add Honeybells: Gently fold half of the Honeybell segments into the whipped jello mixture, distributing them evenly.
- Assemble first layer: Lightly spray a 9×13 inch casserole dish (or similar size) with cooking spray. Pour the whipped jello mixture into the dish and spread evenly. Arrange the remaining Honeybell segments decoratively on top.
- First chill: Refrigerate for 30 minutes until slightly firm but not fully set. You should be able to touch the surface without it sticking to your finger.
- Make the top layer: In a separate bowl, dissolve the remaining 3 oz peach jello powder with 1 cup boiling water. Stir until completely dissolved, then let cool to room temperature (this is important—hot jello will melt the mousse layer).
- Add final layer: Carefully pour the cooled jello over the chilled whipped layer. The Honeybells should stay in place. If needed, use the back of a spoon to gently guide the liquid jello around any fruit that’s sticking up.
- Final chill: Refrigerate for at least 3-4 hours (or overnight) until completely set and firm.
- Serve: Cut into squares and serve chilled. The dessert will have beautiful layers—creamy mousse on the bottom with suspended Honeybells, and clear jello with fruit on top.
Tips for Success
Why Honeybells? Their exceptional sweetness and juiciness pair perfectly with peach flavor, and they’re seedless…no picking seeds out of your dessert! Their segments hold their shape beautifully when set in jello.
Cooling is key: Make sure both jello mixtures cool to room temperature before using. Hot jello will cause the Cool Whip to deflate or melt the first layer.
Make ahead friendly: This dessert actually tastes better the next day once fully chilled. Perfect for preparing the night before a party.
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Ready to make this stunning dessert? Shop Pittman & Davis Honeybells—available during their limited winter season. These iconic citrus fruits are perfect for both eating fresh and creating show-stopping recipes like this one.
