Peach Fluff

Recipe Rating:
 4 Ratings
Serves: 6-8 people
Prep Time:
Cooking Method: Refrigerate/Freeze


1 can(s) evaporated milk
1/2 c sugar
1 tsp vanilla extract
1 c fresh peaches,or strawberries

The Cook

jeri thomison Recipe
Lightly Salted
manchester, TN (pop. 10,102)
Member Since Oct 2011
jeri's notes for this recipe:
When I was a little girl of 5 kids my mom made deserts as cheap as she could but were so delicous.She made this one thing I named it Peach simple so good and so light for summer.It is also great with strawberries..
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Kitchen Crew
Look like the hostess with the mostest without breaking a sweat! This tasty dessert is proof positive that great-tasting food doesn't have to be complicated. I can't wait to share this one with friends.


Put your can of evaporated milk in the freezer for at least 30 mins. get it really cold. then bring it out and pour into a cold mixing bowl . Mix it with your mixer on high as it starts to fill the bowl pour in your sugar then your vanilla. taste it make sure it has the sweetness you want. It will fill the top of your mixing bowl . It will get stiff and thick. then pour in your chopped up peaches or strawberries which ever one you choose to use.Both are great .Since peaches are in right now I use peaches. tha'ts all there is to it. Dip out in sherbet cups ..
Note: After I pour my peaches in I still run the mixer a min or two to mix all the peaches into the milk mixture,once you do it you will understand what I am talking about ... Enjoy . One of those you can put down and stop eating .

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user FREDA GABLE cookin4me - Jul 25, 2012
Great Idea. . . will be trying this one.
user jeri thomison rainynightgal - Jul 26, 2012
Freda, I hope you enjoy it as much as my family does.
user Kitchen Crew JustaPinch - Jan 3, 2013
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch - Jan 3, 2013
I shared a photo of this recipe. View photo
user Nancy Eckmyre ladle - Jan 8, 2013
Sounds delish! I can think of several fruits to use in this. Can this be made ahead of time or should it be made right before serving? Does it hold its whip?

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