Easy No-Bake Peach Pudding

If you love banana pudding, then get ready because this easy no-bake peach pudding recipe with canned peaches is about to become your new favorite dessert!

This recipe was actually born out of a little improvisation moment. I had my heart set on making a fresh peach dessert after a trip to the farmers market…only to come home empty-handed. But instead of giving up, I reached into my pantry, grabbed a few cans of peaches, and created something just as magical. And honestly? It turned out so good! It was so creamy, comforting, and packed with sweet peach flavor in every bite!

Why You’ll Love This No-Bake Peach Dessert:

• No-bake and easy to make
• Uses simple pantry ingredients
• Perfect for potlucks, holidays, and family gatherings
• Budget-friendly and accessible
• A fun twist on a classic Southern banana pudding recipe

How to Make No-Bake Peach Pudding

Prepare the peaches:
In a medium bowl, combine the drained peaches, cinnamon, and vanilla. Mash gently with a fork until slightly chunky. Set aside.

Make the pudding base:
In a large bowl, whisk together cold milk and instant pudding mix for about 2 minutes until thickened.

Add sweetness and creaminess:
Whisk in the sweetened condensed milk until smooth, then gently fold in the whipped topping.

Layer the dessert:
In a 6×9-inch dish:

• Add a layer of vanilla wafers
• Top with pudding mixture
• Add a layer of mashed peaches
• Repeat until all ingredients are used

Finish and chill:
Spread the reserved whipped topping on top. Refrigerate for at least 1 hour before serving.

Tips for the Best Peach Pudding

• Use canned peaches for convenience: This makes it a year-round dessert, even when peaches aren’t in season.
• Don’t over-mash the peaches: A little texture adds more flavor and interest.
• Chill longer if possible: 2–4 hours helps the flavors fully come together.
• Make ahead friendly: Perfect for prepping the night before!

Frequently Asked Questions

Can I use fresh peaches instead of canned?

Yes! If you have fresh peaches, peel and slice them, then lightly mash. You may want to add a touch of sugar if they’re not very sweet.

How long does peach pudding last in the fridge?

It will stay fresh for about 3–4 days when stored in an airtight container.

Can I make this dessert gluten-free?

Absolutely—just swap the vanilla wafers for a gluten-free cookie alternative.

Can I use homemade whipped cream instead of whipped topping?

Yes! Homemade whipped cream works beautifully, though it may be slightly less stable.

One of the things I love most about this easy peach pudding recipe is how it brings together convenience and comfort. It’s proof that you don’t always need fresh, fancy ingredients to create something truly delicious.

Sometimes, it’s about using what you have, getting a little creative, and making something that brings joy to your table, and the people around it. And trust me…this one does just that! Enjoy!

Print Pin

Easy No-Bake Peach Pudding

Servings 20

Ingredients

• 2 (29-ounce cans) sliced California Cling Peaches, drained
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 2 cups cold milk
• 1 (5-ounce) package instant vanilla pudding mix
• 1 (14-ounce) can sweetened condensed milk
• 1 (16-ounce) container frozen whipped topping, thawed-reserve 1 cup for topping
• 1 (16-ounce) package vanilla wafers

Instructions

• In a medium bowl, add the peaches, cinnamon, and vanilla. Combine and mash the peaches with a fork. Set aside.
• Place milk and pudding mix in a large bowl; beat with a whisk for about 2 minutes. Whisk in condensed milk until smooth.
• Next fold in the whipped topping.
• Arrange a layer of wafers in the bottom of casserole dish, preferably a 6×9 inch dish. Top with a layer of pudding mixture and then a layer of the mashed peaches; repeat layers until all ingredients are used.
• Spread the 1 cup of the reserved whipped topping on top and chill pudding in the refrigerator for at least 1 hour before serving. Enjoy!

Notes

Nutrition Information: (1 serving): Calories: 290 | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 12g | Fiber: 1g | Sugar: 30g | Sodium: 210 mg | Cholesterol: 20mg

 

If you enjoyed this recipe, you may also love:

• No-Bake Blueberry Sugar Cookie Truffles
• No-Bake Greek Yogurt Peanut Butter Pie
• No-Bake Galaxy Lemon Tart
• No-Bake Coconut Pecan Date Bars