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Spoon scooping a serving of peach pudding with layers of cream, peaches, Biscoff cookies, and caramel from the baking dish
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Peach Pudding Recipe

This peach pudding layers spiced peaches, creamy pudding, Biscoff cookies, and brown butter caramel for a no-bake dessert that tastes like peach cobbler meets banana pudding.
Prep Time30 minutes
Cook Time20 minutes
Chilling Time6 hours
Total Time6 hours 50 minutes
Course: Dessert
Servings: 10 servings
Calories: 798kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Peaches

  • 4 cups fresh peaches about 20 ounces peeled and chopped (or frozen, thawed)
  • 1/3 cup granulated sugar
  • 2 tablespoons brown sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon cornstarch
  • 2 tablespoons water

For the Pudding

  • 8 oz cream cheese room temperature
  • 14 oz sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar

For the Brown Butter Caramel Sauce

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

To Assemble

  • 1 8.8 oz package Biscoff cookies
  • 1 –2 fresh peaches thinly sliced (optional, for layering)

Instructions

For the Peaches

  • Add peaches, both sugars, lemon juice, vanilla, cinnamon, and nutmeg to a saucepan over medium heat.
  • Cook for 5-7 minutes until peaches begin to soften and release juices.
  • In a small bowl, whisk together cornstarch and water, then pour into the peaches. Stir and cook for another 2-3 minutes until the mixture thickens into a peach cobbler like filling.
  • Remove from heat and allow to cool completely to room temperature.

For the Pudding

  • In the bowl of your stand mixer, mix cream cheese until completely smooth.
  • Slowly add in sweetened condensed milk and continue mixing until silky.
  • Add vanilla extract and mix to combine.
  • In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
  • Gently fold whipped cream into the cream cheese mixture until light, fluffy and fully combined.

For the Caramel Sauce

  • In a medium saucepan, melt butter over medium heat and continue cooking until it turns golden brown and smells nutty.
  • Stir in brown sugar and cook for 1-2 minutes until the sugar is dissolved and bubbling.
  • Next, slowly whisk in heavy cream and continue cooking for another 2 minutes or so until smooth and slightly thickened.
  • Remove from heat and stir in salt and vanilla extract.
  • Allow to cool until warm but still pourable.

To Assemble

  • In a trifle dish or 9x13 pan, begin layering with Biscoff cookies, then cream filling, light drizzle of caramel then peach cobbler mixture. Repeat until all ingredients are used up but end with the cream filling on top.
  • Cover and refrigerate for 6 hours or better yet overnight.
  • Before serving, garnish with peaches then drizzle with gently warmed up caramel sauce and top with crushed cookies.

Notes

How to Store

  • Fridge: Cover the peach pudding tightly with plastic wrap or pop it in an airtight container. Keep it chilled for up to 3 days.
  • Freezer: I don't recommend freezing the fully assembled pudding, boos. But if you need to prep ahead, freeze just the peach filling or caramel sauce separately, then assemble fresh.

Nutrition

Calories: 798kcal | Carbohydrates: 84g | Protein: 9g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 128mg | Sodium: 363mg | Potassium: 408mg | Fiber: 2g | Sugar: 71g | Vitamin A: 1889IU | Vitamin C: 6mg | Calcium: 206mg | Iron: 1mg