Peach Cobbler Pudding 

What is Peach Cobbler Pudding?

Peach cobbler pudding is inspired by southern banana pudding, but with a twist. Layers of fluffy vanilla pudding, flaky peach cobbler, and soft Biscoff cookies. 

It’s a chilled peach and cream dessert to serve at cookouts, potlucks, barbecues, and during the holidays.  

Ingredients and Substitutions 

Peach Cobbler - Leftover homemade peach cobbler that has been chilled. Substitutions can be a peach pie or cooked peaches.

Whipped Topping - I like the extra creamy Cool Whip.  

Milk- Whole milk or half and half.  

Instant Pudding- Classic vanilla and French vanilla is recommended.

Cookies- I recommend Biscoff, but vanilla wafers, chessmen, and oatmeal cookies are delicious substitutions. 

Cooking The Peaches 

If you do not have leftover peach cobbler or want to make this recipe no-bake (perfect during the summer), cook the peaches on the stovetop. 

You can use canned peaches, frozen, or fresh. Saute the peaches with butter, brown and granulated sugar, lemon juice, vanilla extract, cinnamon, and nutmeg.

Make sure to fully cool the cooked peaches and chill them in the refrigerator for at least 1 hour before adding them into the pudding. I would also recommend doubling up on the Biscoff cookies. 

Scoopable

One thing I love about this pudding is that it is scoopable. Similar to restaurants and dessert shops, like Magnolia Bakery. 

Grab your ice cream or portion scoop, and scoop away into dessert cups for guests. 

Check out this amazing no bake recipes- Strawberry Crunch Banana Pudding, Banana Pudding Without Bananas, and Fluffy Banana Pudding (Magnolia Bakery Copycat recipe) !!!

Storage and Leftovers

Peach cobbler pudding can last for up to 5 days in the refrigerator. 

Leftovers can be stored in an airtight container and frozen for up to 3 months in the freezer. Let it fully defrost in the refrigerator before serving.  

Tips & Suggestions

This recipe can easily fit in an 8x8 dish or double the recipe for a party size deep 9x13 dish. 

Change up the instant pudding flavors, cheesecake or white chocolate would be delicious. 

Make individual peach cobbler pudding cups for a party, backyard bbq, or holiday get-togethers. Garnish the cups with additional Biscoff cookies and caramel sauce. 

If you love a classic peaches and cream flavor, substitute the Biscoff for Nilla vanilla wafers.  

To make a softer fluffy vanilla pudding mixture, add an additional ½ cup milk when mixing the instant pudding, or fold in more cool whip. 

How To Make Peach Cobbler Pudding

1. In a large mixing bowl, whisk together the instant pudding mixes and milk or half and half. Try to whisk out any lumps, about a minute. The pudding thickens pretty quickly.

2. Cover and place in the refrigerator to chill for a minimum of 30 minutes.

3. With a rubber spatula, fold in the cool whip in 3 parts. The vanilla pudding mixture will be nice and thick.

4. In a 8x8 or 9x13 dish add a few large spoonful or ⅓ of the pudding mixture. Smooth into a single layer.

5. Add a layer of biscoff cookies (about ½ the package) and scoops of the peach cobbler (about ½ of the portion).

Tip: Save a few of the biscoff cookies, to crush as a topping or garnish.

6. Top with another ⅓ of the pudding mixture and spread into an even layer. Add the remaining biscoff cookies and peach cobbler scoops.

7. Spread the remaining pudding mixture into an even layer. Top with crushed biscoff cookies for garnish.

8. Cover and place in the refrigerator to chill for at least 4 hours. I prefer overnight for the Biscoff cookies to be extra soft. Enjoy.