Peach Fluff Recipe

This is one dessert that really delivers on its name. In peach fluff, we have three different types of peach to maximize that peach flavor: nectar, preserves, and fresh fruit, of course. Marshmallows and whipping cream give the dessert its signature fluffy texture. And crushed shortbread cookies offer a buttery crunch that balances the fluff’s silkiness. Every bite is a little bit tangy, fruit, and of course, rich and airy.

Recipe Tips For Peach Fluff

• Letting the fluff sit for at least an hour allows the flavor to meld and the cookies to soften.
• Folding the whipped cream into the pudding in thirds ensure minimal deflation.
• Store leftovers in an airtight container in the fridge for up to three days.
• This is the perfect make-ahead dessert. In fact, you basically have to. However, fresh whipped cream doesn’t stay whipped the same way that Cool Whip does, so be mindful that it may deflate the longer it sits.
• Use cold stand mixer bowls to help whip up the cream.
• If you are having trouble removing the pit from the peaches, make cuts lengthwise and crosswise around the peach—it should come off much easier that way.
• You can use Cool Whip in place of whipped cream if you’d like.
• For a fun variation, try a different cookie; golden OREOs could be fun.

Editor’s Note: This recipe was developed by Craig Ruff; the headnote was written by Kimberly Holland.