I’m a firm believer that most Texans always have extra stomach space for banana pudding, no matter how much barbecue they’ve eaten. A good banana pudding is a perfect balance of cool and creamy, and achieving it is about getting the ratios of the ingredients right. But why should bananas get to have all the fun? What if we traded them out for that ultra-Texan stone fruit, the peach? This summer, consider using your U-Pick haul for a cool, creamy peach pudding.Swapping the fruit provided an opportunity to exchange another ingredient: the cookies. I tried traditional Nilla wafers, gingersnaps, and Biscoff cookies. The Nilla wafers had the best texture, so they’re an option here, but the gingersnaps gave the pudding a fun spice and brought out…
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