Magnolia Bakery Peach Crisp Pudding
User Reviews
5
Magnolia Bakery Peach Crisp Pudding
Description
This pudding starts with instant vanilla pudding prepared with sweetened condensed milk and water, chilled until firm. The peach filling is cooked on the stovetop with fresh peeled peaches, sugars, lemon juice, and thickened with cornstarch to provide a gentle sweetness balanced by acidity and a tender texture. Cooling the peach mixture before assembling helps maintain texture.
The crumble topping is made by combining butter, sugars, flour, and cinnamon into a coarse mixture. Since it is uncooked, the flour is warmed separately to avoid raw taste. Whipped heavy cream is folded into the set pudding to create a light, creamy base. These components are then layered with vanilla wafers, peach filling, and the crumble topping to assemble the dessert.
The result is a dessert with creamy vanilla layers, soft peach pieces, crunchy wafer bits, and tender cinnamon crust flavor, chilled for a refreshing finish. Adjusting the whipped cream quantity can increase the whipped cream flavor. The amount of vanilla wafers can be varied to taste.
Ingredients
Pudding Whipped Cream:
- (1) ounce can sweetened condensed milk
- 1 1/2 cups water cold
- (1) .4 ounce pkg. instant vanilla pudding JELLO Brand
- 2 cups heavy cream
- (1) ounce box nilla wafers
Peach Filling:
- 6 to 8 large peach peeled and sliced, fresh
- 1/4 cup sugar
- 3 Tablespoons brown sugar
- 2 teaspoons lemon juice fresh
- 2 teaspoons cornstarch
Crumble Topping:
- 4 Tablespoons butter
- 3 Tablespoons sugar
- 3 Tablespoons brown sugar
- 1/2 cup flour
- 1/2 teaspoon cinnamon
Instructions
- In a mixing bowl, whisk together sweetened condensed milk and water until combined. Then add the JELLO Vanilla Instant Pudding and mix until completely smooth, which should take about two minutes. Cover and refrigerate until firm, at least one hour.
- While the pudding is chilling, make the peach filling. Heat a skillet over medium heat. Add in peaches, sugar, brown sugar, and lemon juice. Cook for 2 minutes until sugar begins to dissolve. Stir in cornstarch and cook for 5 more minutes or until thickened. Remove from heat and allow to cool. I would suggest placing it in the refrigerator to chill.
- Make the crumble topping by mixing together butter, brown sugar, sugar, flour, and cinnamon until a crumble topping forms. Since the crumble isn't cooked, you can heat the flour by placing the flour in a microwave-safe bowl and heat on high in 30-second increments, for about 90 seconds total.
- In a stand mixer, whip the heavy cream until stiff peaks form. Add the chilled pudding mixture, a scoop at a time, until it is combined.
- To assemble, use a trifle bowl or wide glass bowl, or individual glass serving bowls or glasses. Spread the pudding mixture on the bottom of the dish and then follow with a layer of cookies, a layer of peach filling, and a sprinkle of crumble, and repeat. Garnish with more fresh whipped cream pudding mixture and crumble.
- Cover tightly and refrigerate for 4-6 hours. Cookies should be tender and soft.
Notes
- For a stronger whipped cream flavor, increase heavy cream to 3 cups instead of 2.
- You may use fewer vanilla wafers than the full box, depending on your preference.
User Reviews
Overall Rating
5
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