Peach Pudding
Peach Pudding is a creamy no-bake dessert layered with soft vanilla pudding, peaches, creamy whipped topping, and sweet vanilla wafers!
A Summer Inspired Dessert
I had a lot of fun coming up with this recipe. I figured if we can do a pudding with bananas, then why not peaches? It turned out absolutely heavenly y’all!! This Peach Pudding takes everything you love about Banana Pudding and gives it a fun, peach twist. Layers of creamy vanilla pudding, sweet peaches, vanilla wafers, and whipped topping come together in a simple no-bake dessert that’s easy to make ahead and even easier to serve!
Frequently Asked Questions:
Peach Pudding is a layered no-bake dessert inspired by classic banana pudding. Instead of bananas, sweet peaches are layered with vanilla wafers, creamy vanilla pudding, and whipped topping. The result is a light and refreshing dessert that’s perfect for spring and summer.
Yes, but canned peaches are honestly the best choice for this recipe. Fresh peaches would need to be peeled, pitted, and chopped before using. Depending on the peaches, they can release extra juice into the dessert, which may make the pudding watery. Some fresh peaches can also be firmer than desired, creating chunks that don’t blend as nicely into the creamy layers.
Yes. Frozen peaches should be completely thawed and patted very dry with paper towels before using. Excess moisture can make the pudding runny.
Absolutely. In fact, Peach Pudding is even better after chilling for several hours because the flavors have time to come together and the vanilla wafers begin to soften.
Yes. As the dessert chills, the wafers soften and become cake like, which is part of what makes this dessert so popular.
Absolutely. A trifle dish creates beautiful layers, but a large serving bowl or 9×13-inch baking dish works just as well.
Store Peach Pudding covered in the refrigerator for up to 3 days. Since this has dairy ingredients and whipped topping, this dessert should remain refrigerated until serving. Freezing is not recommended, as the texture of the pudding and peaches can change significantly after thawing.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- block cream cheese– softened to room temperature. If you don’t pull out your cream cheese early enough, you can use these Tips to Soften Cream Cheese Faster.
- sweetened condensed milk – do not grab evaporated milk. If you do, you will regret it. This will be a sloppy, not very sweet mess. They are right next to each other sometimes on the grocery shelf so be careful. Look at my ingredient photo if you need to know what to look for.
- INSTANT vanilla pudding mix– grab the larger box of pudding and triple check to make sure you are getting the instant pudding type, not the Cook and Serve. Unfortunately, they look similar and are right next to each other on the grocery shelves, but they will give you wildly different results here. You don’t want peach soup. You NEED the Instant Pudding mix. The cook and serve requires heat (cooking on the stove) to activate and get thick.
- milk– I suggest 2% or higher. I prefer to use whole milk when making instant pudding.
- vanilla extract
- whipped topping– like Cool Whip. It should be thawed. Any brand will work. Homemade whipped cream can be substituted for the whipped topping if preferred. But just know it may deflate fairly fast with this dessert unless you figure out a way to stabilize it..
- Nilla wafers– Reserve some extra wafers or peaches for garnish if desired. Golden Oreos, shortbread cookies, vanilla sandwich cookies, or Biscoff cookies all make delicious alternatives.
- canned peaches– I know someone will ask about fresh peaches. Canned peaches work better than fresh ones here because they’re softer. You can use fresh peaches but you’d need to remove the skins and you may want to cook them down a bit if they aren’t already super soft.
How To Make Peach Pudding
Make pudding mixture
In a large bowl, cream cheese with an electric mixer on medium speed until smooth and fluffy. Add in sweetened condensed milk, INSTANT vanilla pudding mix, milk and vanilla extract. Mix until combined well (this can take a few minutes so be patient for it all to come together.)
Gently stir in Cool Whip
Finally, stir in half of the whipped topping.
Layer peaches, cookies and pudding
To layer: place one-third of the Nilla wafers in a layer on the bottom of a trifle dish, large bowl or a 9×13-inch baking dish. Add a single layer of chopped peaches. Then pour one-third of the pudding mixture on top (enough to cover all the peaches).
Continue with two more layers. Top with remaining whipped topping. Cover with plastic wrap and refrigerate for at least one to two hours before serving so it can thicken up and the wafers can soften.
Serve and enjoy.
Craving More Recipes?
Peach Pudding
Ingredients
- 8 ounce block cream cheese, softened to room temperature
- 14 ounce can sweetened condensed milk (see notes below)
- 5 ounce box INSTANT vanilla pudding mix (larger box) (see notes below)
- 3 cups cold milk (2% or higher is preferred)
- 2 teaspoons vanilla extract
- 8 ounce tub whipped topping, thawed
- 11 ounce box Nilla wafers
- 2 (29 ounce) cans sliced peaches, drained very well and roughly chopped
Instructions
- In a large bowl, beat 8 ounce block cream cheese, softened to room temperature with an electric mixer on medium speed until smooth and fluffy.
- Add in 14 ounce can sweetened condensed milk, 5 ounce box INSTANT vanilla pudding mix (larger box), 3 cups cold milk and 2 teaspoons vanilla extract. Mix until combined well (this can take a few minutes so be patient for it all to come together.)
- Finally, stir in half of the whipped topping.
- To layer: place one-third of the Nilla wafers in a layer on the bottom of a trifle dish, large bowl or a 9×13-inch baking dish.
- Add a single layer of chopped peaches.
- Then pour one-third of the pudding mixture on top (enough to cover all the peaches).
- Continue with two more layers.
- Top with remaining whipped topping. Cover with plastic wrap and refrigerate for at least one to two hours before serving so it can thicken up and the wafers can soften.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Please pay attention to the pudding you’re buying. It needs to be INSTANT not ‘Cook and Serve’. They are near each other on store shelves. Cook and Serve WILL NOT WORK because it needs to be cooked first. It will not set and will be soupy!!
- Also, be sure you are grabbing a can of sweetened condensed milk and not evaporated milk. This dessert will not set up and it won’t be as sweet and will be soft and wet, not thick.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
