Magnolia Bakery Peach Crisp Pudding Modern Honey

blog

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!

My daughter, who works full-time for Modern Honey, found the perfect summer dessert just launched at Magnolia Bakery in New York City. They took their ultra popular Magnolia Bakery Banana Pudding Recipe and used fresh peaches instead and paired a buttery sweet crumble topping. I knew that I had to recreate this recipe at home and share it with all of you!

She declared that she likes it even more than their famous banana pudding. That’s a huge statement right there.

When I recipe-tested it a few times, I was blown away and loved the freshness that the peaches bring to the dessert. Since peaches are in peak ripeness right now, I am making as many no-bake peach desserts as possible!

Peach Pudding Ingredients:

One of my favorite parts of this easy peach pudding is that it is a no-bake dessert so it is perfect for summer weather.

Pudding Whipped Cream Filling:

  • Sweetened Condensed Milk — this is canned and can be found in the baking section.
  • Cold Water
  • Instant Vanilla Pudding Mix — make sure to use “instant” dry vanilla pudding mix like Jello-Brand.
  • Heavy Cream — use cold, heavy whipping cream which makes it easy to whip into soft peaks.

Peach Pie Filling:

  • Fresh Peaches — I suggest using fresh peaches or nectarines in this recipe.
  • Brown Sugar and Sugar — using a mix of both sugars adds warmth to the peach filling.
  • Fresh Lemon Juice — this helps to keep the peaches from turning brown and also brightens up the flavors.
  • Cornstarch — this helps to thicken the peach filling. You can substitute flour in the place of cornstarch.

Crumble Topping:

  • Butter
  • Brown Sugar and Sugar
  • Flour
  • Cinnamon

Nilla Wafers

Peach Trifle Instructions:

It is so easy to make the famous Magnolia Bakery Peach Crisp Pudding!

  • 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.
  • 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. 

    • Substitutions:

    You can customize this peach trifle recipe by changing a few ingredients…

    • A great substitution for Nilla Wafers is the Pepperidge Farms Chessmen Butter Cookies.
    • You can use nectarines or white flesh peaches in place of peaches in this recipe.
    • You can use cheesecake instant pudding mix instead of vanilla pudding for a peach cheesecake pudding.

    Storage:

    This peach crisp pudding needs to be stored covered in the refrigerator. Since this is made with fresh whipped cream, I don’t think it will freeze well.

    Popular Peach Dessert Recipes:

    Pin this now to find it later

    Pin It

    Pudding Whipped Cream:

    Peach Filling:

    Crumble Topping:

    • 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. 

    *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.  

    Nutrition information is automatically calculated, so should only be used as an approximation.

    ncG1vNJzZmivp6x7rrvDnqmnoJ%2Bjsrp6wqikaKWRnLuwuMiaZJuZm5q%2FunnPnpicoF2Yv6q%2Fz2anrpyUnruoew%3D%3D