This Recipe brings the Southern comfort of peach cobbler into a fuss-free, no-bake peach cobbler trifle that’s perfect for any summer gathering. Whether you’re hosting a potluck, cooling off after a backyard BBQ, or simply craving something fruity and creamy, this easy dessert checks every box. With layers of moist pound cake, spiced crumble, luscious pudding, and juicy peaches, it’s a make-ahead dream you can build in just minutes.
Table of Contents
Table of Contents
Why This No-Bake Peach Cobbler Trifle is a Family Favorite
A Memory From My Summer Table
I remember the first time I made this no-bake peach cobbler trifle—it was during one of those July weekends where the heat practically melted the sidewalk. Turning on the oven wasn’t an option, so I improvised with store-bought pound cake, fresh peaches, and whatever creamy components I had in the fridge. The result? A chilled, dreamy dessert that disappeared faster than I could scoop it. Now, it’s one of our most-requested summer sweets, and I’ve refined the recipe to include a crumbly graham-oat topping that mimics that golden cobbler crust we all love.
Trifles: The Easiest Fancy Dessert You’ll Ever Make
What makes trifles so irresistible—aside from their visual charm—is how simple they are to prep. No pastry crusts, no baking sheets, and no worries about “setting.” They’re also incredibly adaptable. You can swap pound cake for angel food cake, fresh fruit for canned, or even tweak the spice level based on your preferences. And unlike a classic peach cobbler, this one won’t heat up your kitchen.
How to Layer the Perfect No-Bake Peach Cobbler Trifle
Ingredients at a Glance
Before layering your no-bake peach cobbler trifle, let’s break down what you’ll need. This recipe is all about textures—soft cake, velvety cream, buttery crunch, and juicy fruit. Each layer plays a role in creating that signature cobbler-meets-trifle magic.
Pound Cake Layer
Two frozen pound cakes (like Sara Lee) work perfectly here. Thaw and cube them into 1-inch pieces so they absorb flavor without getting soggy.
Creamy Pudding Layer
You’ll need:
- 2 boxes (3.4 oz) French vanilla instant pudding
- 1½ cups cold milk
- ½ cup powdered sugar
- 1 cup sour cream
- 2 cups heavy whipping cream
- Optional orange zest for brightness
Crumble Layer
This mimics the golden top of a peach cobbler:
- 1 cup crushed graham crackers
- ¾ cup sugar
- ¼ cup quick oats
- Cinnamon, nutmeg, ground cloves
- 6 tbsp melted butter
Peach Layer
Fresh peaches are the star:
- 6 cups diced peaches
- Lemon juice to prevent browning
- 1–2 tbsp sugar to enhance juiciness
For more peach-packed inspiration, you might love this classic peach cobbler recipe or our twist on dessert pizza with peach cobbler pizza.
Building the Layers Like a Pro
Start with a wide trifle bowl or clear glass dish. Begin by spreading half the pound cake cubes across the bottom. Top with half of the pudding mixture—spoon it gently so it spreads evenly. Sprinkle on half the crumble for that buttery bite, then spoon over half the juicy peach mixture. Repeat the layers once more.
Each layer adds flavor, color, and height. If your bowl is deep, you can go for a third round of layering—just divide the components accordingly. Press down gently after each round to help the layers settle.
Cover your trifle tightly with plastic wrap and chill for at least one hour. The creamy layer will firm slightly, and the peach syrup will soak into the cake, making it even more luscious.
Tips for Presentation and Serving
To avoid soggy layers, always layer the cake before adding peaches and cream. Keep your diced peaches uniform so they sit neatly and don’t sink. If serving at a party, prep it the night before—this trifle tastes better after sitting a few hours.
Want to dress it up? Add peach slices or a sprinkle of extra crumble just before serving. A few mint leaves or even crushed pecans give it that finished, bakery-style look.
For more creative ways to enjoy peaches, try our peach cobbler bars or fun peach cobbler muffins.
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No-Bake Peach Cobbler Trifle
This no-bake peach cobbler trifle layers tender pound cake, French vanilla pudding cream, juicy fresh peaches, and a golden graham cracker crumble. It’s the ultimate summer dessert—easy, creamy, and crowd-pleasing.
- Total Time: 35 minutes
- Yield: 10 servings 1x
Ingredients
Pound Cake Layer:
2 frozen loaf pound cakes (e.g., Sara Lee), thawed and cut into 1-inch cubes
Creamy Pudding Layer:
2 small packages (3.4 oz each) French vanilla instant pudding mix
1 ½ cups cold milk
½ cup powdered sugar
1 cup sour cream
2 cups heavy whipping cream
Zest of one orange (optional)
Baked Crumble Layer:
1 cup crushed graham crackers
¾ cup granulated sugar
¼ cup quick-cooking oats
1 teaspoon cinnamon
¼ teaspoon nutmeg
Dash of ground cloves
6 tablespoons unsalted butter, melted
Fresh Peach Layer:
6 cups diced fresh peaches
1 tablespoon lemon juice
1–2 tablespoons granulated sugar
Instructions
1. Preheat oven to 350°F. Mix graham cracker crumbs, sugar, oats, spices, and melted butter in a bowl. Spread on a parchment-lined sheet and bake for 10 minutes. Let cool and crumble.
2. Whip heavy cream to stiff peaks. In a separate bowl, whisk pudding mix, milk, powdered sugar, and orange zest. Fold in sour cream, then gently fold in whipped cream.
3. Toss diced peaches with lemon juice and sugar. Let sit while preparing other components.
4. Layer half the pound cake in a trifle dish. Add half the pudding mix, half the crumble, and half the peaches. Repeat the layers.
5. Cover and refrigerate at least 1 hour before serving chilled.
Notes
This trifle can be made up to a day in advance. Use fresh, ripe peaches for the best flavor and texture. Optional orange zest adds a bright citrus note. For a lighter version, substitute angel food cake or try a Greek yogurt-based cream.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 325
- Sugar: 22g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Customizing Your No-Bake Peach Cobbler Trifle for Any Season
Flavor Twists and Ingredient Swaps
One of the reasons I love this no-bake peach cobbler trifle is how easy it is to customize. Let’s say peaches are out of season—no problem. Frozen peaches (thawed and drained) or even high-quality canned peaches in juice (not syrup) can step in without compromising texture. Just pat them dry to keep the layers from getting soggy.
Want a richer base? Swap pound cake for vanilla sponge or even cinnamon swirl bread. If you’re feeling adventurous, try layering in lemon pound cake for a bright contrast. The creamy pudding mix can also be customized—use cheesecake-flavored instant pudding for added depth or mix in a touch of almond extract to play off the peach flavor.
I’ve even seen readers add crushed vanilla wafers or gingersnaps in place of the crumble. It’s a forgiving dessert that welcomes creativity.
Make-Ahead Friendly for Busy Schedules
Yes—you can absolutely make this trifle the day before. In fact, it’s better that way. Assemble everything up to 24 hours in advance, cover tightly, and refrigerate. The layers meld beautifully overnight, and the texture stays intact.
If you’re prepping even further ahead, assemble the pudding layer and crumble the night before. Store separately, then layer everything the morning of your event.
It travels well too—ideal for potlucks, summer BBQs, and holiday brunches. Just bring it in the trifle dish and keep it chilled until serving time.
Need more cozy ideas? Try our easy peach cobbler recipe or this old-fashioned peach cobbler to bring a little nostalgia to your dessert table.
High-Protein No- bake Peach Cobbler Trifle (A Guilt-Free Dessert)
For those craving dessert but watching their macros, this high-protein no-bake peach cobbler trifle offers the best of both worlds: indulgent flavor and nutritional value. It’s a game-changer for busy moms, fitness lovers, and anyone looking to sneak more protein into their day without sacrificing dessert. This version swaps traditional pudding and whipped cream for a smooth, creamy cheesecake-like filling made with low-fat cottage cheese and Greek yogurt.
Each serving delivers a satisfying boost of high-quality protein, which helps curb cravings, balance blood sugar, and support muscle maintenance. Plus, this variation is naturally gluten-friendly and easy to adapt for a clean-eating plan.
Ingredients
- Cake Layer:
- 1 (10-inch) prepared angel food cake, cut into 1-inch cubes
- High-Protein Cheesecake Cream:
- 2 cups low-fat cottage cheese
- 1 cup plain Greek yogurt (non-fat or full-fat)
- ¼ cup maple syrup or sweetener of choice
- 2 teaspoons vanilla extract
- Healthy Baked Crumble:
- 1 cup old-fashioned oats
- ½ cup whole wheat flour
- ¼ cup coconut sugar or brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons melted coconut oil or butter
- Fresh Peach Layer:
- 6 cups diced fresh peaches
- 1 tablespoon lemon juice
- 1 tablespoon sugar
Instructions
- Prepare the Healthy Crumble: Preheat the oven to 350°F (175°C). In a bowl, mix the oats, whole wheat flour, coconut sugar, and cinnamon. Stir in the melted coconut oil or butter until a crumbly mixture forms. Spread on a parchment-lined baking sheet and bake for 10-12 minutes until golden. Let cool completely.
- Prepare the Peaches (Crucial Step for Texture): In a large bowl, toss the diced peaches with lemon juice and sugar. Pour the mixture into a colander set over a bowl and let it sit for 30 minutes. This allows the excess water to drain off, preventing a watery trifle. Discard the drained liquid.
- Make the High-Protein Cream: In a blender or food processor, combine the cottage cheese, Greek yogurt, maple syrup, and vanilla extract. Blend until the mixture is completely smooth and creamy, with no lumps.
- Assemble the Trifle: In a large trifle dish, layer half of the angel food cake cubes. Top with half of the protein cream, followed by half of the drained peaches, and half of the cooled crumble. Repeat the layers once more.
- Chill to Set: Cover and refrigerate for at least 2 to 4 hours, or overnight. This allows the protein cream to firm up and the flavors to meld, ensuring the trifle holds its shape perfectly when served.
Frequently Asked Questions About No-Bake Peach Cobbler Trifle
Can I make a trifle the day before without it getting soggy?
Yes, and in fact, your no-bake peach cobbler trifle will taste even better after chilling overnight. The key is in the layering. Make sure the pound cake is dry (not overly moist), and let the peach mixture sit and drain before layering. Cover the trifle tightly and refrigerate for up to 24 hours. This rest time allows the flavors to blend beautifully while keeping the layers distinct and intact.
Are frozen or canned peaches better for cobblers and trifles?
Fresh peaches are ideal for the best texture and flavor in your peach trifle. But when they’re out of season, frozen peaches (thawed and drained) or canned peaches in juice (not syrup) make great substitutes. Just be sure to pat them dry before layering. In both the classic and high-protein peach trifle versions, excess moisture is the enemy of a clean, firm layer.
How do you make a peach trifle from scratch?
A true no-bake peach cobbler trifle starts with simple layers: cubed pound cake or angel food cake, a creamy base like whipped pudding or protein cheesecake, a buttery crumble, and fresh peaches. After prepping each layer individually, you alternate them in a clear trifle bowl—cake, cream, crumble, peaches—and repeat. The final step? Chill for at least an hour so everything sets perfectly.
What’s the difference between a peach cobbler and a peach pie?
A peach cobbler typically features a biscuit or cake-like topping baked over peaches, while a peach pie has a pastry crust on the bottom (and sometimes the top) filled with peach filling. This no-bake peach cobbler trifle borrows the crumble topping and juicy peach layers from cobbler and combines them with soft cake and creamy filling—giving you the best of both desserts in one spoonful.
Conclusion
There’s just something special about a dessert that comes together without turning on the oven—and this no-bake peach cobbler trifle proves it. With layers of buttery crumble, fresh peaches, creamy filling, and soft cake, it delivers comfort and elegance in one glass bowl. Whether you go for the classic version or the high-protein twist, this trifle is guaranteed to impress your family or guests with minimal effort.
It’s the kind of dessert that becomes a summer staple—or a new favorite year-round. Want more inspiration? Try our southern-style peach cobbler or a simple grilled peach salad for a balanced peach-themed meal.
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