Complete Ingredients List

Every element of this recipe serves a purpose, from the cornstarch that thickens the pudding to the powdered sugar that stabilizes the whipped cream. Here’s everything you’ll need:

Full Ingredient List

- For the Vanilla Pudding Base

- 2½ cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch

- 2 egg yolks (optional)
- 2 tsp pure vanilla extract
- Pinch of fine sea salt

- 2 tbsp unsalted butter
- For the Fruit Layers
- 3 ripe bananas, sliced

- 2 cups peaches, sliced (fresh or canned, drained)
- Vanilla wafers or shortbread cookies
- For the Whipped Cream

- 1½ cups heavy whipping cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract

Ingredient Notes & Substitutions

Milk: Whole milk gives you the creamiest, most luxurious pudding. If you need a dairy-free version, full-fat coconut milk is the best substitute — it adds a gentle tropical note that complements the peach and banana beautifully. Oat milk also works well and produces a subtly sweet, neutral flavor.

Egg Yolks: These are technically optional, but they transform the pudding from a pleasant thickened custard into something genuinely velvety and rich. If you’re cooking for guests or making this for a special occasion, include the yolks. If you need an egg-free version, the cornstarch alone sets the pudding perfectly well.

Peaches: Fresh, ripe summer peaches at peak season are extraordinary in this recipe — perfumed, juicy, and bright. That said, high-quality canned peaches in juice (not syrup) are a perfectly respectable year-round alternative. Drain them thoroughly and pat dry to prevent excess liquid from thinning the pudding layers. Frozen peaches, thawed and drained, also work.

Bananas: Choose bananas that are fully yellow with just a few brown flecks — at this stage they’re sweet and creamy without being overly mushy. Very underripe bananas taste starchy and flat; overripe ones can become too soft and collapse in the layers.

Cookies: Classic vanilla wafers are the traditional choice and absorb moisture beautifully during chilling. Shortbread cookies add a buttery richness. For a summery twist, try lemon-flavored cookies or even graham crackers, which add a gentle honey-wheat flavor that pairs wonderfully with peach

Instructions

Step-by-Step Instructions

1. 1
  
  Make the Vanilla PuddingIn a medium, heavy-bottomed saucepan, whisk together the sugar, cornstarch, and salt until there are no clumps. Slowly pour in the milk while whisking continuously — this prevents lumps from forming. Place the pan over medium heat and stir constantly with a silicone spatula or wooden spoon, paying particular attention to the bottom and edges of the pan. After 8–12 minutes, the mixture will thicken considerably and begin to bubble gently. If using egg yolks, slowly ladle a few spoonfuls of the hot mixture into the yolks while whisking vigorously (this is called tempering — it prevents the yolks from scrambling), then pour the yolk mixture back into the saucepan and cook for an additional 1–2 minutes. Remove from heat and immediately stir in the butter and vanilla extract until glossy and fully incorporated. Press a sheet of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Set aside to cool for 15–20 minutes.

1. 2
  
  Whip the CreamFor the best results, chill your mixing bowl and beaters in the freezer for 5 minutes before starting. Pour the cold heavy cream into the chilled bowl, add the powdered sugar and vanilla extract, and whip on medium-high speed until soft, billowy peaks form — typically 3–4 minutes. The cream should hold its shape when you lift the beaters but still look glossy and smooth, not grainy. Stop before it looks stiff. Cover and refrigerate until you’re ready to assemble.
2. 3
  
  Prepare the FruitSlice bananas into rounds about ¼-inch thick. If using fresh peaches, peel, pit, and slice them into similar-sized pieces. Toss the banana slices very gently with a small squeeze of fresh lemon juice to delay browning. If using canned peaches, drain thoroughly in a colander and pat the slices gently with paper towels — excess moisture is the enemy of a clean, sturdy layer.
3. 4
  
  Assemble the LayersIn a large trifle bowl, casserole dish, or individual serving glasses, begin with a single layer of vanilla wafers covering the bottom. Add a layer of banana slices, then a layer of peach slices, then spoon and spread the warm (or room temperature) vanilla pudding evenly over the fruit. Finish with a generous layer of whipped cream. Repeat these five layers — cookies, bananas, peaches, pudding, whipped cream — until you’ve used all your ingredients, finishing with a smooth, generous cap of whipped cream on top.

5

Chill & ServeCover the dish tightly with plastic wrap and refrigerate for a minimum of 4 hours. Overnight is ideal — this is when the real transformation occurs. The cookies absorb moisture from the surrounding layers and soften into a tender, almost sponge-like texture. The flavors marry and deepen. Just before serving, garnish the top with fresh peach slices, a few banana rounds, and crushed cookie crumbs for color and crunch. Scoop into generous portions and serve immediately.

For the most visually stunning presentation, assemble the pudding in a clear glass trifle bowl. The layers of golden cookie, pale banana, orange peach, ivory pudding, and white cream are genuinely beautiful and will generate compliments before anyone has even tasted a spoonful.