Honey Peaches and Cream Pudding

12 to 16 servings

3 hrs 15 min (mostly chilling)

A layered no-bake dessert of macerated peaches, vanilla pudding folded into whipped cream, vanilla wafers, and cardamom-honey cream topping.

3 pounds / 1.4 kg ripe peaches (10 to 12 medium, 2 reserved whole)	Macerate peaches with honey, lemon, vanilla, cardamom & salt	Layer pudding, wafers & peaches in 9×13 dish; repeat	Chill assembled pudding 3 hrs or up to 1 day	Top with whipped cream, reserved wafers & peach wedges, drizzle honey
¼ cup / 60 ml honey (for the peaches)
2 tablespoons / 30 ml lemon juice
2 teaspoons vanilla extract (for the peaches)
1 tablespoon / 15 ml orange blossom water, optional
1 teaspoon ground cardamom (for the peaches)
½ teaspoon kosher salt, such as Diamond Crystal (for the peaches)
2 cups / 480 ml whole milk	Whisk milk, pudding mix, honey, vanilla & salt; chill 5 min
1 (3.4-ounce / 96 g) packet instant vanilla pudding mix
2 tablespoons / 30 ml honey (for the pudding)
2 teaspoons vanilla extract (for the pudding)
½ teaspoon kosher salt, such as Diamond Crystal (for the pudding)
1 ½ cups / 360 ml heavy cream (for folding into pudding)	Whip heavy cream to stiff peaks, fold in pudding
1 (11-ounce / 312 g) package vanilla wafer cookies (12 reserved for topping)
2 cups / 480 ml heavy cream (for the topping)	Whip heavy cream to stiff peaks, fold in honey, cardamom & salt
¼ cup / 60 ml honey (for the topping), plus more for drizzling
1 ½ teaspoons ground cardamom (for the topping)
¼ teaspoon kosher salt, such as Diamond Crystal (for the topping)

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