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Easy Peaches and Cream Parfait Recipe

Easy Peaches and Cream Parfait Recipe

A no-bake layered dessert made with peaches, vanilla pudding, homemade whipped cream, and a crunchy crumb topping. This recipe makes four individual parfaits in about 15 minutes, with optional chilling for 30–60 minutes.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Vanilla Pudding Filling
  • 1 package (3.4 ounces) Instant vanilla pudding mix
  • 1 cup Cold milk
Fruit Layer
  • 1 can (15 ounces) Sliced peaches in juice or light syrup, drained and chopped
Whipped Cream
  • 1 cup Cold heavy whipping cream
  • 2 tablespoons Confectioners’ sugar
  • 1/2 teaspoon Vanilla extract
Crunchy Layer
  • 1/2 cup Granola, crushed vanilla wafers, or graham-cracker crumbs
Optional Garnish
  • 1 peach Fresh peach, thinly sliced

Method
 

Step-by-Step
  1. Whisk the instant vanilla pudding mix and cold milk for about 2 minutes, until thickened. Let the mixture stand for 3–5 minutes so it reaches a firm, spoonable consistency.
  2. Place the cold heavy whipping cream, confectioners’ sugar, and vanilla extract in a chilled bowl. Whip until medium-stiff peaks form, taking care not to continue so long that the cream becomes grainy.
  3. Fold about one-third of the whipped cream into the thickened pudding. This lightens the filling while the remaining whipped cream is reserved for the topping.
  4. Divide the granola, crushed vanilla wafers, or graham-cracker crumbs among four serving glasses. Add a layer of chopped peaches, followed by a layer of the pudding mixture.
  5. Repeat the crumb, peach, and pudding layers as space allows in each glass. Finish every parfait with the reserved whipped cream.
  6. Garnish with thin fresh peach slices and a small sprinkle of granola or crumbs. Serve immediately, or cover and refrigerate for 30–60 minutes before serving.

Notes

Drain canned peaches thoroughly so excess syrup does not make the layers watery. Assemble shortly before serving for the crunchiest topping, or refrigerate for about 1 hour for a softer, cake-like texture. For variations, use 2 cups vanilla Greek yogurt instead of the pudding mixture, about 3–4 medium fresh peaches instead of canned peaches, or about 2 cups thawed frozen whipped topping instead of homemade whipped cream.