Cooking From the Hip ~ Peaches

Sometimes I get frustrated living in a small town.

Our largest store is Walmart, and our nicest restaurant is Chili’s (no offense, I just can’t eat fried onion blossoms more than once a year).

We don’t have a mall and Main Street rolls up the sidewalks on Sundays!  But with all the minor inconveniences, there are the wonderful little perks as well.

One of these happy gems fell into my day while I was at the local Farmer’s Market.  I was discussing the current peach crop with one of the vendors and she mentioned a recipe she had been given by her 92 year old neighbor.  My ears perked up just at the name: Peach Puddin’ (no lie, there was no “g” on the end of that word).

I asked what, exactly, was involved in making it.  A sly smile spread across her face, “You know how to make banana puddin’, right?  Just use peaches instead of bananas!”

Seriously?  How had I never thought of this before?  I was determined to make this right away.

(Speaking in “the most interesting man in the world” voice:)  I don’t always make banana pudding, but when I do, I use Paula Deen’s Not Yo Mama’s Banana Pudding Recipe as a guide.  Utilizing cream cheese, cool whip, pudding and sweetened condensed milk, this pudding is creamy, dreamy and oh-so-good.

The conversion to Peach Puddin’ is very easy.  Peaches are in season now and gorgeous.

You will need:

  • 2 bags butter cookies
  • 4 large peaches, sliced ½” thick
  • 2 cups milk
  • 1 (5-ounce) box instant French vanilla pudding
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) container thawed frozen whipped topping or equal amount sweetened whipped cream

Layer butter cookies in the bottom of a 9×13 pan.  Paula’s recipe calls for Chess Men cookies.  They are VERY good in this.  But I opted for an imported butter cookie that is a little less sweet.  Also, I made sure I used the broken ones on the bottom so the top would be nice and pretty!

Next, peel and slice about 4 large peaches and arrange on top of the cookies.

Combine milk, pudding, cream cheese, condensed milk and whipped topping, and spread over the top of the peaches.

Peach Puddin’ is served!

Top with another layer of cookies.

Cover with plastic wrap and refrigerate for about 6 hours or overnight.

The cookies will get soft and the flavors will blend nicely.

While this is certainly not “diet food,” it is delicious and easy to make.

I assure you, it is also a big hit at any gathering and will disappear quickly!


Gabrielle Howle, Domestic Chef and Baker

Gabrielle is a domestic chef and baker with 17 years experience. Her usual patrons are her husband and three children (and occasionally the dog when she is less than careful about dropping things).

She collects BareEscentuals make-up and has a penchant for bright shiny objects, be it jewelry or new kitchen knives. Her biggest downfall is a new cheesecake recipe.

In her spare time, Gabrielle enjoys making jewelry, mixing martinis, shopping and spending time at the gun range. But never all at the same time!


  1. jad_juniper says

    OOOOOOO, I’m drooling already!!

  2. Jennifer says

    I need a bib!

  3. Gabrielle says

    No drooling allowed!! Someone will have to clean up! 😉

  4. Cat says

    Y-U-M! I must try this ASAP.

  5. Cheryll Dale says

    Oh, my goodness this sounds tasty!!!

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