Peach Cobbler Pudding
Peach Cobbler Pudding
Ingredients
For the Peaches
- 2 cans peaches in syrup, 30.5 ounces each; one can with juice, one can drained
- 2 tablespoons butter
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 1/2 cup brown sugar
- 1/2 cup white sugar
For the Pudding Mixture
- 3.4 ounces cheesecake pudding mix
- 3.4 ounces french vanilla pudding mix, or classic vanilla pudding mix
- 3 cups cold milk
- 1/2 teaspoon vanilla extract, optional
- 1 block cream cheese, softened (microwave with 1/8 cup water for 1 minute)
- 24 ounces Cool Whip
For Assembly
- as needed cinnamon graham crackers
- as needed shortbread cookies
Instructions
- 1
Melt 2 tablespoons of butter in a hot pan over medium heat.
⏱️ 1 min
- 2
Pour the contents of one can of peaches (including its syrup) directly into the pan. Drain the juice from the second can of peaches and add the drained peaches to the pan.
⏱️ 2 min
- 3
Sprinkle 2 teaspoons of cinnamon, 2 teaspoons of nutmeg, 1/2 cup of brown sugar, and 1/2 cup of white sugar over the peaches in the pan.
⏱️ 1 min
- 4
Mix all ingredients thoroughly in the pan using a spatula. Allow the peach mixture to simmer on medium heat, stirring occasionally, until the peaches are nice and soft.
⏱️ 10 min
- 5
Once cooked, remove the peaches from the heat and set them aside to cool completely.
⏱️ 1 min
- 6
In a large mixing bowl, combine the 3.4 ounces of cheesecake pudding mix and 3.4 ounces of french vanilla pudding mix.
⏱️ 1 min
- 7
Add 3 cups of cold milk to the pudding mixes and whisk the mixture until it starts to thicken.
⏱️ 2 min
- 8
Add 1/2 teaspoon of vanilla extract (if using) to the bowl. Add the softened cream cheese (soften by microwaving with 1/8 cup of water for 1 minute if needed).
⏱️ 2 min
- 9
Add 24 ounces of Cool Whip to the bowl. Gently fold all the ingredients together until they are well combined and form a smooth, uniform mixture.
⏱️ 3 min
- 10
Place the pudding mixture in the refrigerator until the peaches are fully cooled down.
⏱️ 30 min
- 11
In a clear rectangular dish, spread a layer of the prepared pudding mixture evenly across the bottom, extending it to all corners.
⏱️ 2 min
- 12
Place a layer of cinnamon graham crackers over the pudding. Break the graham crackers as needed to fit and cover the pudding layer.
⏱️ 2 min
- 13
Spoon some of the cooled peach mixture (peaches and their syrup) over the graham cracker layer.
⏱️ 1 min
- 14
Break up some shortbread cookies into smaller pieces and sprinkle them over the peaches.
⏱️ 1 min
- 15
Add the remaining pudding mixture on top, spreading it evenly to create another layer.
⏱️ 1 min
- 16
Spoon the rest of the peach mixture on top of the pudding layer.
⏱️ 1 min
- 17
Arrange additional shortbread cookies on top of the peaches for decoration.
⏱️ 1 min
- 18
For best results, refrigerate the peach cobbler pudding overnight to allow it to set completely and flavors to meld. It can be eaten immediately, but chilling improves the texture and taste.
⏱️ 450 min
Kitchen Tools
Peach Cobbler Pudding
For the Peaches
- 2 cans peaches in syrup, 30.5 ounces each; one can with juice, one can drained
- 2 tablespoons butter
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 1/2 cup brown sugar
- 1/2 cup white sugar
For the Pudding Mixture
- 3.4 ounces cheesecake pudding mix
- 3.4 ounces french vanilla pudding mix, or classic vanilla pudding mix
- 3 cups cold milk
- 1/2 teaspoon vanilla extract, optional
- 1 block cream cheese, softened (microwave with 1/8 cup water for 1 minute)
- 24 ounces Cool Whip
For Assembly
- as needed cinnamon graham crackers
- as needed shortbread cookies
Instructions
- 1
Melt 2 tablespoons of butter in a hot pan over medium heat.
⏱️ 1 min - 2
Pour the contents of one can of peaches (including its syrup) directly into the pan. Drain the juice from the second can of peaches and add the drained peaches to the pan.
⏱️ 2 min - 3
Sprinkle 2 teaspoons of cinnamon, 2 teaspoons of nutmeg, 1/2 cup of brown sugar, and 1/2 cup of white sugar over the peaches in the pan.
⏱️ 1 min - 4
Mix all ingredients thoroughly in the pan using a spatula. Allow the peach mixture to simmer on medium heat, stirring occasionally, until the peaches are nice and soft.
⏱️ 10 min - 5
Once cooked, remove the peaches from the heat and set them aside to cool completely.
⏱️ 1 min - 6
In a large mixing bowl, combine the 3.4 ounces of cheesecake pudding mix and 3.4 ounces of french vanilla pudding mix.
⏱️ 1 min - 7
Add 3 cups of cold milk to the pudding mixes and whisk the mixture until it starts to thicken.
⏱️ 2 min - 8
Add 1/2 teaspoon of vanilla extract (if using) to the bowl. Add the softened cream cheese (soften by microwaving with 1/8 cup of water for 1 minute if needed).
⏱️ 2 min - 9
Add 24 ounces of Cool Whip to the bowl. Gently fold all the ingredients together until they are well combined and form a smooth, uniform mixture.
⏱️ 3 min - 10
Place the pudding mixture in the refrigerator until the peaches are fully cooled down.
⏱️ 30 min - 11
In a clear rectangular dish, spread a layer of the prepared pudding mixture evenly across the bottom, extending it to all corners.
⏱️ 2 min - 12
Place a layer of cinnamon graham crackers over the pudding. Break the graham crackers as needed to fit and cover the pudding layer.
⏱️ 2 min - 13
Spoon some of the cooled peach mixture (peaches and their syrup) over the graham cracker layer.
⏱️ 1 min - 14
Break up some shortbread cookies into smaller pieces and sprinkle them over the peaches.
⏱️ 1 min - 15
Add the remaining pudding mixture on top, spreading it evenly to create another layer.
⏱️ 1 min - 16
Spoon the rest of the peach mixture on top of the pudding layer.
⏱️ 1 min - 17
Arrange additional shortbread cookies on top of the peaches for decoration.
⏱️ 1 min - 18
For best results, refrigerate the peach cobbler pudding overnight to allow it to set completely and flavors to meld. It can be eaten immediately, but chilling improves the texture and taste.
⏱️ 450 min