Honey Peaches and Cream Pudding
Posted on: July 21, 2025. Updated on: July 23, 2025.
by Carolina Gelen
Table of Contents
Honey Peaches and Cream Pudding
This honey peaches and cream pudding is just like banana pudding, but with peaches instead: Layers of luscious vanilla pudding, tender and jammy honey-sweetened peaches and vanilla wafer cookies that are ready to soak up all those flavorful peach juices. Every bite tastes like summer. For the best result, prepare the honey peaches and cream pudding in advance, then serve with freshly whipped cream on top.
Looking for more perfect-for-a-crowd dessert ideas? Try:
Honey Peaches and Cream Pudding
Servings: 12 servings
Prep: 30 minutes
Cook: 2 hours chilling
Ingredients
Peaches
- 12 medium or 16 small peaches, about 1.5 kg
- 1/4 cup honey
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon ground cardamom
- 1 tablespoon orange blossom water, optional
- 1/2 teaspoon kosher salt
Pudding
- 3.4 oz packet instant vanilla pudding
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 tablespoons honey
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 8 ounces vanilla wafers
Honey Whipped Cream (optional)
- 1 cup whipped cream
- 2 tablespoons honey
- 1 teaspoon cardamom
- 1/4 teaspoon salt
Instructions
- Make the peach layer: Slice the peaches in half and remove the pit. Slice each halve in 4 slices. In a medium bowl, combine the peaches, honey, lemon juice, vanilla, cardamom, orange blossom water, if using, and salt. Toss to combine and set aside to macerate.
- Make the pudding: In a bowl, whisk together the instant pudding, salt, vanilla, honey, and milk. Set aside in the fridge for 5 minutes.
- In a large bowl, using a hand or stand mixer with the whisk attachment, whip the heavy cream to stiff peaks.
- Add the pudding to the whipped cream and gently fold the two together until combined.
- Assemble the honey peaches and cream pudding: In a 3-quart container layer half of the pudding, then half of the vanilla wafers in an even layer. Scoop 3 tablespoons of the peach juices in the bowl and, using a spoon, drizzle over the wafers. Scoop the peaches with a slotted spoon (leaving any juices in the bowl) and top the wafers with half of the peaches, then repeat this process one more time.
- Chill the pudding in the fridge, covered, for at least 2 hours, preferably 6.
- If using, before serving, make the honey whipped cream: Whip the heavy cream to stiff peaks. Add the honey, cardamom and salt and stir to combine. Top the pudding with dollops of whipped cream and scoop into serving cups.
This looks so yummy! I do want to make a comment amount the number of peaches needed for this recipe. It says 16 medium peaches. That seems like an awful lot of peaches for this recipe. Did you maybe mean 6? Just wanted to ask. Thank you.
Confirming that is correct. I added a weight measurement for clarification, peaches vary in size so I figured that would make things clearer 🙂 I used 16 small peaches for mine, so about 12 medium-sized ones is what you’re looking for 🙂
Hi. I really want to make this but it’s winter here. Do you think that strawberries will work instead of peaches or will they release too much of water? Thanks
They will work just as well! We’re adding the fruits with a slotted spoon so the liquid you add to the wafers is easy to control 🙂
It all good