Aunt Clara wrote this on an index card back in 1968. Every late summer she served it on the porch and there was never a single bite left over.

Ingredients

4 cups fresh peaches, peeled and sliced

1 package (3.4 ounces) instant vanilla pudding mix

2 cups cold milk

1 container (8 ounces) whipped topping, thawed 

Directions

1. In a medium mixing bowl, whisk the instant vanilla pudding mix and cold milk together for about 2 minutes, until smooth and beginning to thicken.

2. Gently fold in the whipped topping until the mixture is evenly combined and creamy.

3. In an 8-inch square glass baking dish, spread a small layer of the creamy mixture, then add a layer of sliced peaches. Repeat the layers until all the peaches and cream mixture are used, finishing with the creamy layer on top.

4. Cover and refrigerate for at least 2 hours, or until well chilled and set enough to scoop neatly.

5. Spoon into bowls or serve straight from the dish, making sure each helping gets plenty of peaches and cream.

Variations & Tips

Fresh Peach Tip: If your peaches are extra juicy, let the slices rest on paper towels for a few minutes before layering so the dessert stays thick and creamy instead of turning runny.

Make-It-Ahead Tip: This is a fine dessert for making earlier in the day. A few hours in the refrigerator helps the layers settle and gives the pudding mixture time to hold together nicely.

Berry Variation: Replace 1 cup of the peaches with fresh blueberries or sliced strawberries for a pretty summertime twist with a little extra color.

Cookie Crumb Variation: For a little more texture, add a light layer of crushed vanilla wafers or graham crackers between the peaches and cream. It gives the dessert a bit of an icebox-pudding feel that folks always enjoy.