Magnolia Bakery Peach Crisp Pudding is a creamy, layered no-bake dessert that combines fresh peaches with vanilla pudding, whipped cream, crunchy Nilla wafers, and a buttery cinnamon-sugar crumble topping. It’s like peach trifle inspired by Magnolia Bakery’s famous banana pudding but bursting with seasonal peach flavor — perfect for summer dessert.
Ingredients
For the Pudding & Whipped Cream Layer
- 1 (14-ounce) can sweetened condensed milk
- 1 ½ cups cold water
- 1 (3.4-ounce) package instant vanilla pudding mix
- 2 cups heavy cream
- 1 (11-ounce) box Nilla Wafers
For the Peach Filling
- 6 to 8 large fresh peaches (peeled and sliced)
- ¼ cup sugar
- 3 tablespoons brown sugar
- 2 teaspoons fresh lemon juice
- 2 teaspoons cornstarch
The cornstarch helps thicken the peach mixture. You could use flour if needed.
For the Crumble Topping
- 4 tablespoons butter
- 3 tablespoons sugar
- 3 tablespoons brown sugar
- ½ cup flour
- ½ teaspoon cinnamon
Instructions
1. Make the Vanilla Pudding Base
In a mixing bowl, whisk together the sweetened condensed milk and cold water until smooth. Add the instant vanilla pudding mix and whisk for about two minutes until fully combined. Cover the bowl and refrigerate for at least one hour until the pudding sets.
2. Prepare the Peach Filling
While the pudding chills, heat a skillet over medium heat. Add the peach slices, sugar, brown sugar, and lemon juice. Cook for about 2 minutes until the sugar begins to dissolve and the peaches soften slightly. Stir in the cornstarch and cook for another 5 minutes until the mixture thickens into a syrupy filling. Remove from the heat and allow this peach filling to cool — you can put it in the fridge to speed cooling.
3. Make the Crumble Topping
Mix together the butter, sugar, brown sugar, flour, and cinnamon in a bowl until crumbles form. There’s no need to bake the crumble — it adds texture and sweet-spiced flavor to the layers.
4. Whip the Cream
In a stand mixer (or with hand mixers), beat the cold heavy cream until stiff peaks form. Once the vanilla pudding mixture is firm, fold it into the whipped cream a scoop at a time until fully combined into a creamy, airy filling.
5. Layer the Dessert
Use a large trifle bowl, wide glass bowl, or individual serving glasses:
- Spread a layer of the pudding-whipped cream mixture on the bottom.
- Add a layer of Nilla wafers.
- Spoon a layer of the cooled peach filling on top.
- Sprinkle some of the crumble topping over the peaches.
Repeat the layering until you’ve used up all the ingredients. Garnish the top with extra crumble and a little more whipped pudding if you like.
6. Chill
Cover the assembled dessert tightly and refrigerate for 4 to 6 hours. This resting time softens the wafers slightly and lets the flavors meld.
Serving & Storage
This dessert is best served cold. Keep any leftovers covered in the refrigerator; do not freeze, because the whipped cream texture won’t hold up well.
Tips & Variations
- You can substitute nectarines or white-flesh peaches if desired.
- If you want more whipped cream richness, use slightly more heavy cream.
- Other cookies like butter cookies can replace Nilla wafers for a slightly different texture.