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Magnolia Bakery Peach Crisp Pudding Recipe

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4.2 from 12 reviews

Magnolia Bakery Peach Crisp Pudding is a luscious layered dessert combining creamy vanilla pudding, tender fresh peaches cooked in a sweet glaze, and a buttery crumble topping reminiscent of a classic peach crisp. This no-bake, chilled dessert features layers of vanilla pudding, Nilla wafers, warm peach filling, and crunchy crumble, delivering a perfect blend of textures and flavors for a refreshing and decadent treat.

Ingredients

Pudding Mixture

  • 1 (14-ounce) can Sweetened Condensed Milk
  • 1 1/2 cups Cold Water
  • 1 (3.4 ounce) package Instant Vanilla Pudding (JELLO Brand)
  • 2 cups Heavy Cream *

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

Additional

  • 1 (11-ounce) box Nilla Wafers *

Instructions

  1. Make the pudding mixture: In a mixing bowl, whisk together the sweetened condensed milk and cold water until combined. Add the instant vanilla pudding mix and whisk for about two minutes until completely smooth. Cover the bowl and refrigerate for at least one hour until the pudding firms up.
  2. Prepare the peach filling: Heat a skillet over medium heat. Add the peeled and sliced peaches, sugar, brown sugar, and fresh lemon juice. Cook for 2 minutes until the sugar begins to dissolve. Stir in the cornstarch and continue cooking for 5 more minutes until the mixture thickens. Remove from heat and allow to cool, preferably chilling it in the refrigerator.
  3. Make the crumble topping: In a bowl, mix together softened butter, sugar, brown sugar, flour, and cinnamon until a crumbly texture forms. To slightly cook the flour and meld flavors, heat the flour in a microwave-safe bowl on high in 30-second intervals for a total of about 90 seconds before mixing.
  4. Whip the heavy cream: Using a stand mixer, whip the heavy cream until stiff peaks form. Gradually add the chilled pudding mixture, one scoop at a time, mixing gently until combined and smooth.
  5. Assemble the pudding: In a trifle bowl or individual glass serving bowls, create layers starting with the pudding mixture on the bottom. Follow with a layer of Nilla wafers, a layer of the peach filling, and a sprinkle of crumble topping. Repeat these layers as desired. Garnish the final layer with additional whipped pudding mixture and crumble.
  6. Chill and serve: Cover the assembled dessert tightly with plastic wrap and refrigerate for 4 to 6 hours. This resting time allows the cookies to soften and the flavors to meld beautifully. Serve chilled.

Notes

  • Heavy cream marked with * can be substituted with whipping cream if desired.
  • Peaches should be peeled for a smoother texture; blanching and peeling is recommended if preferred.
  • Use fresh ripe peaches for best flavor; canned peaches will alter texture and sweetness.
  • The crumble topping is not baked but slightly warming the flour enhances the flavor and safety.
  • For a stronger vanilla flavor, vanilla extract can be added to the pudding mixture.
  • Leftovers keep well refrigerated for up to 2 days but are best enjoyed fresh.

Find it online: https://lauracooks.com/magnolia-bakery-peach-crisp-pudding-recipe/