Description
Magnolia Bakery Peach Crisp Pudding is a delightful dessert that combines creamy vanilla pudding with fresh peaches and a crunchy crumble topping.
Ingredients
Scale
- 14‑oz can sweetened condensed milk
- 1 ½ cups cold water
- 3.4‑oz pkg instant vanilla pudding mix (e.g., JELL‑O)
- 2 cups heavy cream
- 6–8 large fresh peaches, peeled & sliced
- ¼ cup granulated sugar
- 3 Tbsp brown sugar
- 2 tsp fresh lemon juice
- 2 tsp cornstarch
- 4 Tbsp butter
- 3 Tbsp granulated sugar (for crumble)
- 3 Tbsp brown sugar (for crumble)
- ½ cup all‑purpose flour
- ½ tsp cinnamon
Instructions
- In a bowl, whisk sweetened condensed milk and cold water until smooth. Add vanilla pudding mix and whisk until no lumps. Cover and chill for at least 1 hour.
- Meanwhile, in a skillet over medium heat, combine sliced peaches, both sugars, and lemon juice. Cook for 2 minutes until sugars dissolve. Stir in cornstarch and cook until thickened (~5 minutes). Remove from heat and cool.
- For the crumble, mix butter, sugars, flour, and cinnamon into a crumbly texture. (Optionally heat flour in microwave to slightly warm, about 90 seconds in 30-second bursts.)
- Whip heavy cream in a mixer to stiff peaks. Gently fold in the chilled pudding mixture until well combined.
- In a trifle dish or individual serving glasses, layer: pudding-cream mix, optional cookie layer (e.g. wafers), peach filling, crumble topping. Repeat layers as desired.
- Garnish with extra whipped cream or peach slices. Cover and refrigerate for 4–6 hours until set and flavors meld.
Notes
- For a richer flavor, use ripe peaches.
- Can substitute heavy cream with whipped topping for a lighter version.
- Optional: Add a layer of crushed cookies for extra texture.
Nutrition
- Serving Size: 1 serving
- Calories: 390
Keywords: Magnolia Bakery Peach Crisp Pudding, peach pudding dessert