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Peach Dessert Salad

Peach dessert salad with whipped cream and instant vanilla pudding makes a creamy, airy fruit cream salad with juicy peach chunks. Folded gently and chilled for 30 minutes, it’s a no-bake summer dessert salad topped with sweet berries and a cinnamon dusting.
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Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Peach Dessert Salad
  • 4 peaches Ripe, peeled and diced.
  • 1 cup blueberries or raspberries Fresh; use either blueberries or raspberries.
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1.5 cup whole milk
  • 1 cup heavy cream Whip to soft peaks.
  • 8 oz sour cream
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon For dusting on top.

Equipment

  • 1 stand mixer

Method
 

Make the pudding-cream base
  1. Whisk instant vanilla pudding mix and whole milk together until smooth and thickened, about 2 minutes, with the mixture looking glossy and set.
  2. Fold in sour cream and vanilla extract until combined, until no streaks remain.
  3. Fold whipped heavy cream into the pudding mixture gently until light and airy, keeping the texture fluffy rather than deflating.
Fold in fruit
  1. Add diced peaches and blueberries or raspberries and fold gently to distribute, leaving visible fruit throughout the creamy base.
Chill and finish
  1. Refrigerate at least 30 minutes before serving to allow the flavors to meld, until the salad feels cold and holds its shape.
  2. Dust with cinnamon and serve cold, with a light brown speckled top—best within a day of making.

Notes

For the smoothest pudding base, whisk until fully thickened before adding sour cream, then fold whipped heavy cream in just until no white streaks show. Store covered in the refrigerator for up to 1 day; the salad can soften after that. Freezing is not recommended. For a lighter option, swap heavy cream for whipped topping made with low-fat dairy while keeping the same chilling step.