A creamy, fruity, and nostalgic twist on classic jello "salads," this Millionaire Peach Salad layers soft cream cheese, marshmallows, juicy peaches, and crunch from pecans—bringing a perfect balance of sweetness and texture I love at potlucks and summer meals.

Why You’ll Love This Recipe

I adore this recipe because it’s quick to make, packs bold peach flavor thanks to canned peaches and peach gelatin, and is creamy without being overly sweet. The marshmallows add fun pops of sweetness, while the pecans keep the texture interesting. As a bonus, I can prep it ahead of time, making it ideal for gatherings.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 (12 oz) carton Cool Whip or frozen whipped topping
1 (3 oz) box peach-flavored gelatin
2 (14 oz) cans sliced peaches in syrup (drained, reserving 2 tablespoon syrup)
2 cups mini marshmallows
½ cup chopped pecans

directions

In a large bowl, I beat softened cream cheese and powdered sugar with a mixer until smooth and fluffy.
I fold in the Cool Whip and dry peach gelatin until well combined.
I drain the peaches, reserving 2 tablespoons of syrup, then chop the peaches and stir both into the mixture.
I add marshmallows and mix gently.
I cover and refrigerate for at least 2 hours or longer if preparing ahead.
Just before serving, I fold in the chopped pecans to keep them crisp.

Servings and timing

Serves: About 8–10 people
Prep time: 10 minutes
Chill time: At least 2 hours (can be chilled overnight)

Variations

I use fresh peaches when they’re in season—peeled, sliced, and tossed with a little sugar before adding.
I sometimes sprinkle toasted coconut for a tropical touch.
I drizzle caramel sauce over the salad or individual portions for a decadent twist.
I replace pecans with chopped almonds or walnuts for a different nutty flavor.
For a lighter version, I substitute low-fat Greek yogurt for the Cool Whip.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. If any liquid separates, I just stir it gently before serving.
I don’t recommend freezing it—the texture changes too much.
I always serve it cold; no reheating is needed.

FAQs

What can I use instead of Cool Whip?

I’ve swapped in equal parts whipped cream or whipped coconut cream for a fresher taste, though the texture may be slightly softer.

Can I omit the marshmallows?

Yes! The salad will still be delightful. I occasionally leave them out to reduce sweetness or if I don’t have them on hand.

Can I use fresh peaches instead of canned?

Absolutely. I peel, slice, and lightly sweeten fresh peaches before adding. It’s bright and refreshing in the summer months.

How far ahead can I prepare this salad?

I typically make it up to one day ahead. Just wait to add the pecans until right before serving to preserve their crunch.

Can I make this salad gluten-free or nut-free?

Yes. It’s naturally gluten-free. For a nut-free version, I omit the pecans or replace them with seeds like pumpkin or sunflower for that textural contrast.

Conclusion

This Millionaire Peach Salad is a timeless crowd-pleaser that’s as easy as it is delicious. Creamy, fruity, and loaded with comforting textures, it’s perfect for summer gatherings or anytime I crave something nostalgic. I hope it becomes a favorite in your recipe rotation too!

Millionaire Peach Salad

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Author: Sue
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 2 hours 10 minutes (including chill time)
Yield: 8–10 servings
Category: Salad, Dessert
Method: Chill
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

A creamy, fruity, and nostalgic twist on classic jello 'salads,' this Millionaire Peach Salad layers soft cream cheese, marshmallows, juicy peaches, and crunch from pecans, bringing a perfect balance of sweetness and texture.

Ingredients

1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 (12 oz) carton Cool Whip or frozen whipped topping
1 (3 oz) box peach-flavored gelatin
2 (14 oz) cans sliced peaches in syrup (drained, reserving 2 Tbsp syrup)
2 cups mini marshmallows
½ cup chopped pecans

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Instructions

In a large bowl, beat softened cream cheese and powdered sugar with a mixer until smooth and fluffy.
Fold in the Cool Whip and dry peach gelatin until well combined.
Drain peaches, reserving 2 Tbsp of syrup, then chop the peaches and stir both into the mixture.
Add marshmallows and mix gently.
Cover and refrigerate for at least 2 hours (or longer if preparing ahead).
Just before serving, fold in the chopped pecans to keep them crisp.

Notes

Use fresh peaches when in season—peel, slice, and toss with a little sugar before adding.
Sprinkle toasted coconut for a tropical touch.
Drizzle caramel sauce over the salad or individual portions for a decadent twist.
Replace pecans with chopped almonds or walnuts for a nutty twist.
For a lighter version, substitute low-fat Greek yogurt for the Cool Whip.