In college, my crowd wass a bit different. My friends in the Uni and even my pals in the dormitory know a thing or two about the kitchen. Unlike me, they're pretty much well prepared for the kitchen. There's always discussion about the best way to cook, bake, prepare something. I'll happily listen, better yet taste, but I wasn't really interested.
Since we're not allowed to cook in the dorm, one pal of mine thought us this no-bake pudding. If I'm not mistaken, her name is Inez.
Anywho, I was soooo happy and proud of my girly learning that I immediately made one for my dad when I went home one weekend. I practically shoved it to his face and I couldn't for the love of me understood why my dad's all weird about the whole thing.
After he finished the pudding I served him, it dawn on me, he doesn't eat dairy, ever! Poor old man of mine, loves me sooo much that he'd rather have tummy discomfort than break my heart!
I still make this pudding because it's one of the easy way of satisfying our sweet tooth, I just make sure I don't serve it to my dad.
480 grams even slices of peaches
4 tbsp peaches syrup (from the peach can)
4 tbsp condensed milk
4 tbsp icing sugar
3 x 160 grams Nestle Cream
8 to 14 graham crackers (depending on size of tray and number of layers)
Toasted Almond slivers for garnish
Serves 6 generous portion, or 12 small ones
Smash 4 halves of peaches and mixed it with peaches' syrup, condensed milk, icing sugar and nestle ceam.
Adjust it to your taste. If you want more or less sweet in it, adjust your sugar.
Refrigerate for 3 hours to thicken the cream.
Assemble your pudding by, spreading a thin layer of cream on the bottom of your tray.
Arrange a layer of graham crackers. Pour a thick layer of cream mixture over crackers and top with slices of peaches. Arrange another layer of graham crackers and do the same topping process.
Make sure you leave enough cream and peaches for your top layer to ensure a smooth finish.
Wrap the top with cling film and refrigerate overnight.
There you have it, super easy Peaches and Cream Pudding. Sprinkle toasted almonds on top before cutting or serving for crunchier texture.