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Make the peach layer: Slice the peaches in half and remove the pit. Slice each halve in 4 slices. In a medium bowl, combine the peaches, honey, lemon juice, vanilla, cardamom, orange blossom water, if using, and salt. Toss to combine and set aside to macerate.
Make the pudding: In a bowl, whisk together the instant pudding, salt, vanilla, honey, and milk. Set aside in the fridge for 5 minutes. In a large bowl, using a hand or stand mixer with the whisk attachment, whip the heavy cream to stiff peaks. Add the pudding to the whipped cream and gently fold the two together until combined.
Assemble the honey peaches and cream pudding: In a 3-quart container layer half of the pudding, then half of the vanilla wafers in an even layer. Scoop some of the juices from the peaches using a spoon and drizzle over the wafers. Scoop the peaches with a slotted spoon (leaving any juices in the bowl) and top the wafers with half of the peaches, then repeat this process one more time.
Chill the pudding in the fridge, covered, for at least 2 hours, preferably 6.
Before serving, make the whipped cream: Whip the heavy cream to stiff peaks. Add the honey, cardamom and salt and stir to combine. Top the pudding with dollops of whipped cream and scoop into serving cups.