Peach Pudding is a creamy no-bake dessert layered with soft vanilla pudding, peaches, creamy whipped topping, and sweet vanilla wafers!A Summer Inspired DessertI had a lot of fun coming up with this recipe. I figured if we can do a pudding with bananas, then why not peaches? It turned out absolutely heavenly yall!! This Peach Pudding takes everything you love about Banana Pudding and gives it a fun, peach twist. Layers of creamy vanilla pudding, sweet peaches, vanilla wafers, and whipped topping come together in a simple no-bake dessert thats easy to make ahead and even easier to serve!Frequently Asked Questions:Whats Peach Pudding? Peach Pudding is a layered no-bake dessert inspired by classic banana pudding. Instead of bananas, sweet peaches are layered with vanilla wafers, creamy vanilla pudding, and whipped topping. The result is a light and refreshing dessert thats perfect for spring and summer. Can I use fresh peaches? Yes, but canned peaches are honestly the best choice for this recipe. Fresh peaches would need to be peeled, pitted, and chopped before using. Depending on the peaches, they can release extra juice into the dessert, which may make the pudding watery. Some fresh peaches can also be firmer than desired, creating chunks that dont blend as nicely into the creamy layers. Can I use frozen peaches? Yes. Frozen peaches should be completely thawed and patted very dry with paper towels before using. Excess moisture can make the pudding runny. Can I make this ahead of time? Absolutely. In fact, Peach Pudding is even better after chilling for several hours because the flavors have time to come together and the vanilla wafers begin to soften. Do the wafers get soft? Yes. As the dessert chills, the wafers soften and become cake like, which is part of what makes this dessert so popular. Can I make this in a trifle dish instead? Absolutely. A trifle dish creates beautiful layers, but a large serving bowl or 913-inch baking dish works just as well. How do I store leftovers? Store Peach Pudding covered in the refrigerator for up to 3 days. Since this has dairy ingredients and whipped topping, this dessert should remain refrigerated until serving. Freezing is not recommended, as the texture of the pudding and peaches can change significantly after thawing. Ingredients Needed: (See Recipe Card Below For The Full Recipe)block cream cheese softened to room temperature. If you dont pull out your cream cheese early enough, you can use these Tips to Soften Cream Cheese Faster. sweetened condensed milk do not grab evaporated milk. If you do, you will regret it. This will be a sloppy, not very sweet mess. They are right next to each other sometimes on the grocery shelf so be careful. Look at my ingredient photo if you need to know what to look for.INSTANT vanilla pudding mix grab the larger box of pudding and triple check to make sure you are getting the instant pudding type, not the Cook and Serve. Unfortunately, they look similar and are right next to each other on the grocery shelves, but they will give you wildly different results here. You dont want peach soup. You NEED the Instant Pudding mix. The cook and serve requires heat (cooking on the stove) to activate and get thick.milk I suggest 2% or higher. I prefer to use whole milk when making instant pudding.vanilla extractwhipped topping like Cool Whip. It should be thawed. Any brand will work. Homemade whipped cream can be substituted for the whipped topping if preferred. But just know it may deflate fairly fast with this dessert unless you figure out a way to stabilize it..Nilla wafers Reserve some extra wafers or peaches for garnish if desired. Golden Oreos, shortbread cookies, vanilla sandwich cookies, or Biscoff cookies all make delicious alternatives.canned peaches I know someone will ask about fresh peaches. Canned peaches work better than fresh ones here because theyre softer. You can use fresh peaches but youd need to remove the skins and you may want to cook them down a bit if they arent already super soft.How To Make Peach PuddingMake pudding mixtureIn a large bowl, cream cheese with an electric mixer on medium speed until smooth and fluffy. Add in sweetened condensed milk, INSTANT vanilla pudding mix, milk and vanilla extract. Mix until combined well (this can take a few minutes so be patient for it all to come together.)Gently stir in Cool WhipFinally, stir in half of the whipped topping.Layer peaches, cookies and puddingTo layer: place one-third of the Nilla wafers in a layer on the bottom of a trifle dish, large bowl or a 913-inch baking dish. Add a single layer of chopped peaches. Then pour one-third of the pudding mixture on top (enough to cover all the peaches).Continue with two more layers. Top with remaining whipped topping. Cover with plastic wrap and refrigerate for at least one to two hours before serving so it can thicken up and the wafers can soften.Serve and enjoy.Craving More Recipes?Peaches and Cream DessertPeach Pie BarsFresh Peach CakePeach Butter Swim BiscuitsNo Bake Peaches and Cream Pie PrintPeach PuddingPeach Pudding is a cool and creamy no-bake dessert made with layers of vanilla pudding, sweet peaches, vanilla wafers, and whipped topping.Course DessertCuisine AmericanPrep Time 30 minutes minutesTotal Time 30 minutes minutesServings 12Calories 422kcalAuthor Brandie SkibinskiIngredients8 ounce block cream cheese, softened to room temperature14 ounce can sweetened condensed milk (see notes below)5 ounce box INSTANT vanilla pudding mix (larger box) (see notes below)3 cups cold milk (2% or higher is preferred)2 teaspoons vanilla extract8 ounce tub whipped topping, thawed11 ounce box Nilla wafers2 (29 ounce) cans sliced peaches, drained very well and roughly choppedInstructionsIn a large bowl, beat 8 ounce block cream cheese, softened to room temperature with an electric mixer on medium speed until smooth and fluffy.Add in 14 ounce can sweetened condensed milk, 5 ounce box INSTANT vanilla pudding mix (larger box), 3 cups cold milk and 2 teaspoons vanilla extract. Mix until combined well (this can take a few minutes so be patient for it all to come together.) Finally, stir in half of the whipped topping. To layer: place one-third of the Nilla wafers in a layer on the bottom of a trifle dish, large bowl or a 913-inch baking dish. Add a single layer of chopped peaches. Then pour one-third of the pudding mixture on top (enough to cover all the peaches). Continue with two more layers. Top with remaining whipped topping. Cover with plastic wrap and refrigerate for at least one to two hours before serving so it can thicken up and the wafers can soften. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.Please pay attention to the pudding youre buying. It needs to be INSTANT not Cook and Serve. They are near each other on store shelves. Cook and Serve WILL NOT WORK because it needs to be cooked first. It will not set and will be soupy!!Also, be sure you are grabbing a can of sweetened condensed milk and not evaporated milk. This dessert will not set up and it wont be as sweet and will be soft and wet, not thick.NutritionCalories: 422kcal | Carbohydrates: 71g | Protein: 10g | Fat: 12g | Sodium: 413mg | Fiber: 2g | Sugar: 56g