If you love Magnolia Bakery’s banana pudding, prepare to fall head over heels for this fresh summer spin—featuring ripe peaches, tart raspberry sauce, and a creamy cheesecake pudding that’s almost too good to share.
This Peach Raspberry Pudding is our go-to recipe every peach season. Inspired by the iconic Magnolia Bakery dessert, we swapped out the bananas for juicy peaches and added a swirl of tangy raspberry sauce to give it that perfectly balanced kick. The result? A dreamy layered dessert that’s creamy, fruity, nostalgic—and honestly, a little addictive.
It’s the kind of dish you bring to a potluck and leave with zero leftovers. Or, if you’re like me, you keep it in your fridge and sneak bites until it’s gone.
Why You’ll Love This Peach Raspberry Pudding
- Magnolia vibes with a summery twist – We’ve taken the best parts of banana pudding and made it peach-perfect.
- Creamy cheesecake meets juicy stone fruit – The pudding and whipped layers blend with tangy raspberry for an irresistible flavor profile.
- Make-ahead friendly – Chill it overnight and enjoy for days (if you can make it last that long).
- Perfect for entertaining – Layer it in a trifle dish or assemble individual portions for effortless elegance.
Ingredients
Pudding Layer
- 1 (14 oz) can sweetened condensed milk
- 1 (3.4 oz) box instant vanilla pudding mix (or French vanilla)
- 1 ½ cups cold water
- 1 tsp vanilla extract
- 3 cups heavy cream (whipped)
Raspberry Sauce
- 2 cups fresh or frozen raspberries
- ½ cup sugar
- 1 tsp lemon juice
Cheesecake Layer
- 2 cups heavy cream
- 1 Tbsp vanilla bean paste
- ¼ cup powdered sugar
- 1 block (8 oz) cream cheese, room temperature
Fruit & Cookie Layers
- 4 ripe peaches, sliced
- 1 (12 oz) box Nilla Wafers (or shortbread cookies)
Instructions
Step 1: Make the Pudding
In a large mixing bowl, beat the sweetened condensed milk and cold water for 1 minute. Add the pudding mix and beat for another 2 minutes. Cover and refrigerate for 3–4 hours or overnight to set.
Whip 3 cups of heavy cream until stiff peaks form. Gently fold the whipped cream into the set pudding mixture until smooth and fluffy.
Step 2: Make the Raspberry Sauce
Cook raspberries and sugar over medium heat, stirring frequently until the berries break down and the mixture thickens. Push through a mesh strainer to remove seeds. Stir in lemon juice. Chill until ready to assemble.
Step 3: Make the Cheesecake Layer
Whip the remaining 2 cups of heavy cream until light and fluffy. Add powdered sugar and vanilla bean paste and whip again.
To the remaining whipped cream, add the softened cream cheese and beat until smooth and creamy.
Step 4: Assemble the Dessert
In a large trifle bowl (or 9×13 baking dish), layer as follows:
- Bottom layer: Nilla Wafers
- Middle layers: Peaches, pudding/cheesecake mixture, raspberry sauce (swirled into the pudding)
- Repeat: Two more times, ending with whipped cheesecake on top. Garnish with peach slices, fresh raspberries, and crushed cookies.
Cover and refrigerate at least 3–4 hours before serving.
Tips & Variations
- No Nilla Wafers? Try shortbread cookies, animal crackers, or even graham crackers.
- Make it pretty: Serve in mini dessert cups or mason jars for individual portions.
What Should We Call It?
We’re still debating the official name of this dessert! Here are our top contenders:
- Magnolia-Inspired Peach Melba Pudding
- Peach Raspberry Cheesecake Pudding
- Peachy Queen Pudding
- Summer Trifle with Peaches & Raspberry Swirl
Got a favorite? Let us know in the comments or DM us on Instagram @HouseOfFolkman.
Final Thoughts
This Peach Raspberry version of Magnolia Bakery’s famous banana pudding is a family favorite that returns to our kitchen every August. It’s the perfect way to romanticize peach season and share something truly special with friends, neighbors, or just yourself.
Craving it now? Head over to our Instagram reel and comment Peaches to get the recipe sent straight to your DMs!
Made it today. Absolutely delicious