This peach crisp pudding is the summer dessert of my DREAMS. It’s a smooth vanilla pudding layered with fresh peaches, vanilla wafers, and cinnamon crumb topping. It is fresh and delicious and I can’t stop eating it.

This pudding was completely inspired by Magnolia Bakery. If you’ve been to Magnolia Bakery, you know they are famous for their banana pudding. I’ve made a copycat of their banana pudding recipe (which is spot on imo), and even a vegan version of the banana pudding as well! Lesser known than their banana puddings is their monthly flavors — these are rotating flavors that track with the season with flavors like pumpkin spice (in October) and strawberry shortcake (in the summer).

Magnolia Bakery’s July flavor was peach crisp. And guess who happened to be in NYC in July? ME. So I tried the pudding, loved it, and now am recreating it for you! But I’ll be honest with you, I really think mine is even better (TRUST ME) and here’s why: Magnolia Bakery used a “peach filling” in their pudding aka canned peaches and we are using FRESH peaches. And fresh peaches are always better. So I really think you’ll like my version.

ingredients needed for peach crisp pudding

• 1 1/2 cups water
• 1 3.4 oz vanilla instant pudding mix I use Jello brand
• 1 14 oz can sweetened condensed milk
• 3 cups heavy cream
• 1 box vanilla wafers I use Nilla wafers
• 3-5 fresh peaches
• 1/2 cup flour
• 1/4 cup brown sugar
• 1/4 cup butter
• 1 tsp cinnamon

other recipes you will love

• chilled peach pie cookies
• magnolia bakery banana pudding
• peach pie bars
• chilled peach pie

peach crisp pudding

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Prep Time 30 minutes mins

Chill Time 5 hours hrs

Total Time 5 hours hrs 30 minutes mins

Course Dessert

Servings 12 servings

ingredients

  

peach pudding

• 1 1/2 cups water
• 1 3.4 oz vanilla instant pudding mix I use Jello brand
• 1 14 oz can sweetened condensed milk
• 3 cups heavy cream
• 1 box vanilla wafers I use Nilla wafers
• 3-5 fresh peaches

cinnamon crumb topping

• 1/2 cup flour
• 1/4 cup brown sugar
• 1/4 cup butter
• 1 tsp cinnamon

instructions

 

• Add the water and pudding mix to a bowl. Whisk until smooth. Add the sweetened condensed milk and whisk again until the mixture is completely smooth. Cover and transfer to the fridge for at least 4 hours, or overnight until it sets up.
• About an hour before removing the pudding mixture from the fridge, begin preparing the remaining things. Preheat the oven to 350F. Add all of the cinnamon crumble ingredients to a bowl (flour, brown sugar, butter, cinnamon). Mix until well combined. The mixture should adhere together but shouldn’t be sticky.
• Transfer the mixture to a lined baking sheet and spread it out. Transfer to the oven for 10 minutes. After 10 minutes, remove from the oven and use a fork to break it into smaller pieces (I just drag the fork back and forth to break it up). Transfer it back to the oven for 5 more minutes and break it up with a fork again. Allow it to cool completely and you should have pieces of cinnamon crumble.
• Add the heavy cream to a large bowl. Use a hand or stand mixer to whip the heavy cream until soft peaks form.
• Remove the pudding mixture from the fridge. Add 1/3 of the whipped cream to the pudding mixture and gently mix until combined. Add the remaining whipped cream and gently mix until smooth and combined.
• Slice the peaches into small bite sized pieces (you can peel them or leave the skin on — I like to leave the skin on).
• In a trifle bowl, layer the pudding, vanilla wafers, fresh peaches, and cinnamon crumble. Continue until you use all the pudding mixture! Refrigerate for at least another 30 minutes before serving. Enjoy!