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5.0 from 39 votes

Magnolia Bakery Peach Crisp Pudding

This summer dessert is made with fresh peaches in a creamy vanilla pudding and whipped cream with Nilla wafers and a buttery crumble topping. This Magnolia Bakery Peach Crisp Pudding will be your favorite no-bake summer dessert recipe. This peach trifle is like banana pudding but even better!

Prep Time
30 mins
Additional Time
4 hrs
Servings: 8
Course: Dessert
Cuisine: American

Ingredients

Pudding Whipped Cream:
  • (1) ounce can sweetened condensed milk
  • 1 1/2 cups cold water
  • (1) .4 ounce pkg. Instant Vanilla Pudding (JELLO Brand)
  • 2 cups Heavy Cream *
  • (1) ounce box Nilla Wafers *
Peach Filling:
  • 6 to 8 large fresh peaches (peeled and sliced)
  • 1/4 cup sugar
  • 3 Tablespoons brown sugar
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons cornstarch
Crumble Topping:
  • 4 Tablespoons butter
  • 3 Tablespoons sugar
  • 3 Tablespoons brown sugar
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cover tightly and refrigerate for 4-6 hours. Cookies should be tender and soft. 

Notes

  • *If you want more whipped cream taste, use 3 cups of heavy cream instead of 2 cups.
  • ** You may not need the entire box of Nilla Wafers in this recipe.
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