Peach Cobbler Pudding
This easy peach cobbler pudding has layers of creamy instant vanilla pudding, cool whip, biscoff cookies, and homemade peach cobbler.
Servings: 8
Equipment
- 8x8 or 9x13 baking dish
- Mixing Bowl
- Whisk
- Rubber Spatula or Mixing Spoon
- Ice cream or portion scoop
Ingredients
- ¾ 9x13 Pan Peach Cobbler, homemade and chilled See Substitution
- 1 8oz Biscoff Cookies, package
- 8oz 8oz Cool Whip, Thawed
- 5.1oz Vanilla Instant Pudding
- 3.4 French Vanilla Instant Pudding
- 2 cups Whole Milk or Half and Half
Instructions
- 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.
- Cover and place in the refrigerator to chill for a minimum of 30 minutes.
- With a rubber spatula, fold in the cool whip in 3 parts. The vanilla pudding mixture will be nice and thick.
- In a 8x8 or 9x13 dish add a few large spoonful or ⅓ of the pudding mixture. Smooth into a single layer.
- 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.
- Top with another ⅓ of the pudding mixture and spread into an even layer. Add the remaining biscoff cookies and peach cobbler scoops.
- Spread the remaining pudding mixture into an even layer. Top with crushed biscoff cookies for garnish.
- 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.
Notes
If you are not using leftover homemade peach cobbler - Cook peaches on the stovetop with sugar, butter, and spices. Let fully cool and chill in the refrigerator for one hour. I would recommend using two packages of Biscoff cookies.