Category Archives: no bake dessers

Banana Pudding from Magnolia Bakery – One of my Top Ten Desserts that you don’t even bake

Posted on November 22, 2025 | Leave a comment

Since the first time my daughter Jenn made this dessert we have added it to our Thanksgiving Table. Just what you need after that big dinner is this dessert!!! We love it and can’t get enough of it. Whether you’ll be making it for Thanksgiving or anytime just be prepared to fall in love with it. Completely decadent and totally ridiculous in calories and richness it is love at first bite.

It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas. I happen to just adore bananas and I absolutely love love this pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone.  As full as I was last year and swearing I wasn’t going to eat another thing for at least a week, when I saw this  pudding I knew I was going to eat it.  I find it impossible to resist and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there on my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad?

*this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your prep of this awesome pudding but it’s so worth it.

Happy Thanksgiving from our house to yours.

Ingredients:

1 14 ounce can sweetened condensed milk

1 1 /2 cups ice-cold water

1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?

3 cups heavy cream

1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?

4 cups sliced ripe banana

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.* Cover and refrigerate for 3 – 4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer , whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remains.

To assemble the dessert, select a large, wide bowl ( preferably glass) with a 4 – 5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, over-lapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love!

Serves anywhere from 12- 15

It’s a large dessert and a substantial one. It stands alone beautifully!

Leave a comment

Posted in dessert, no bake dessers, Pudding, Thanksgiving

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Old Fashioned Lemon Icebox Cake–No Baking at all

Posted on August 20, 2025 | 1 comment

IMG_1266

Nothing not to love here, Lemons, cream cheese, heavy cream, lemon curd and did I mention no baking??? So great and fairly easy with simple ingredients. You’ll need either an electric mixer or a hand mixer to whip cream. Nothing beats an electric mixer though with the whisking attachment.

I made it in a 9×13 pan but I think next time I will try to do it in a bowl. It would also be beautiful garnished with fresh lemon slices or berries. We were in a hurry to dig into it so never did get to garnish it.  If you’d like it to look neater when you scoop it out you will have to be more precise with the layering. My cake was very uneven and all the layers and flavors blended together, who cares? it was delicious. If you’d like you can also layer in a trifle type bowl and make a very pretty presentation! Up to you but it was all delish.

This is simple and delicious food if not very rich, but hey it’s dessert! Perfect for a Labor Day BBQ or anytime!

Enjoy Labor Day Weekend !

Visit me on Instagram @cookingwithcandi

Ingredients:

4 ounces cream cheese, softened (just leave it out at room temperature for a while till it’s room temperature and feels squishy and soft)

3 cups heavy cream

1/3 cup confectioners sugar

3 teaspoons lemon zest, plus a little more for garnish

1/2 teaspoon vanilla extract

11 ounces vanilla wafer cookies ( app. 1 1/2 boxes)

10 ounces lemon curd–usually available with the jams and jellies  or baking aisle of most supermarkets. (see photo)

Directions:

Beat the cream cheese in a large bowl with an electric mixer until soft. Add the heavy cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks. It takes app. 3-6 minutes for peaks to form, be patient.

Spread the bottom of a 9 x 13 inch baking dish with 1/2 cup of the whipped cream. Arrange 1/2 of the cookies on top of the cream, fitting in as many as you can without overlapping.(see photos) Spoon 1/2 of the remaining cream mixture on top and smooth evenly with an offset spatula or if no offset spatula use a butter knife. In spoonfuls , app. every 2 inches, spoon half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Spoon  the remaining lemon curd and swirl into the cream again with the butter knife. Cover with plastic wrap and refrigerate until the cookies have softened, it should be fine after at least 3 hours and you can make a day ahead and just leave in the fridge!

It would be pretty garnished with some lemon zest , some lemon slices or fresh berries, we were in a rush to eat it so no garnish in my photos. Next time!

*if you use a bowl you’ll just have to figure out the cream to cookie ratio but make sure you follow my steps so it ends up the same.

*another good thing–I actually froze leftovers and when I wanted to eat it , I removed from freezer for about an hour and it was perfect.

1 Comment

Posted in Cake, dessert, no bake dessers

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Banana Pudding from Magnolia Bakery – One of my Top Ten Desserts that you don’t even bake

Posted on November 25, 2024 | Leave a comment

Since the first time my daughter Jenn made this dessert we have added it to our Thanksgiving Table. Just what you need after that big dinner is this dessert!!! We love it and can’t get enough of it. Whether you’ll be making it for Thanksgiving or anytime just be prepared to fall in love with it. Completely decadent and totally ridiculous in calories and richness it is love at first bite.

It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas. I happen to just adore bananas and I absolutely love love this pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone.  As full as I was last year and swearing I wasn’t going to eat another thing for at least a week, when I saw this  pudding I knew I was going to eat it.  I find it impossible to resist and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there on my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad?

*this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your prep of this awesome pudding but it’s so worth it.

Happy Thanksgiving from our house to yours.

Ingredients:

1 14 ounce can sweetened condensed milk

1 1 /2 cups ice-cold water

1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?

3 cups heavy cream

1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?

4 cups sliced ripe banana

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.* Cover and refrigerate for 3 – 4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer , whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remains.

To assemble the dessert, select a large, wide bowl ( preferably glass) with a 4 – 5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, over-lapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love!

Serves anywhere from 12- 15

It’s a large dessert and a substantial one. It stands alone beautifully!

Leave a comment

Posted in dessert, no bake dessers, Pudding, Thanksgiving

Tagged , , , , , , , , , ,

Old Fashioned Lemon Icebox Cake–No Baking at all

Posted on August 27, 2024 | 2 comments

IMG_1266

Nothing not to love here, Lemons, cream cheese, heavy cream, lemon curd and did I mention no baking??? So great and fairly easy with simple ingredients. You’ll need either an electric mixer or a hand mixer to whip cream. Nothing beats an electric mixer though with the whisking attachment.

I made it in a 9×13 pan but I think next time I will try to do it in a bowl. It would also be beautiful garnished with fresh lemon slices or berries. We were in a hurry to dig into it so never did get to garnish it.  If you’d like it to look neater when you scoop it out you will have to be more precise with the layering. My cake was very uneven and all the layers and flavors blended together, who cares? it was delicious. If you’d like you can also layer in a trifle type bowl and make a very pretty presentation! Up to you but it was all delish.

This is simple and delicious food if not very rich, but hey it’s dessert! Perfect for a Labor Day BBQ or anytime!

Enjoy Labor Day Weekend !

Visit me on Instagram @cookingwithcandi

Ingredients:

4 ounces cream cheese, softened (just leave it out at room temperature for a while till it’s room temperature and feels squishy and soft)

3 cups heavy cream

1/3 cup confectioners sugar

3 teaspoons lemon zest, plus a little more for garnish

1/2 teaspoon vanilla extract

11 ounces vanilla wafer cookies ( app. 1 1/2 boxes)

10 ounces lemon curd–usually available with the jams and jellies  or baking aisle of most supermarkets. (see photo)

Directions:

Beat the cream cheese in a large bowl with an electric mixer until soft. Add the heavy cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks. It takes app. 3-6 minutes for peaks to form, be patient.

Spread the bottom of a 9 x 13 inch baking dish with 1/2 cup of the whipped cream. Arrange 1/2 of the cookies on top of the cream, fitting in as many as you can without overlapping.(see photos) Spoon 1/2 of the remaining cream mixture on top and smooth evenly with an offset spatula or if no offset spatula use a butter knife. In spoonfuls , app. every 2 inches, spoon half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Spoon  the remaining lemon curd and swirl into the cream again with the butter knife. Cover with plastic wrap and refrigerate until the cookies have softened, it should be fine after at least 3 hours and you can make a day ahead and just leave in the fridge!

It would be pretty garnished with some lemon zest , some lemon slices or fresh berries, we were in a rush to eat it so no garnish in my photos. Next time!

*if you use a bowl you’ll just have to figure out the cream to cookie ratio but make sure you follow my steps so it ends up the same.

*another good thing–I actually froze leftovers and when I wanted to eat it , I removed from freezer for about an hour and it was perfect.

2 Comments

Posted in Cake, dessert, no bake dessers

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Banana Pudding from Magnolia Bakery – One of my Top Ten Desserts that you don’t even bake

Posted on November 20, 2023 | Leave a comment

Since the first time my daughter Jenn made this dessert we have added it to our Thanksgiving Table. Just what you need after that big dinner is this dessert!!! We love it and can’t get enough of it. Whether you’ll be making it for Thanksgiving or anytime just be prepared to fall in love with it. Completely decadent and totally ridiculous in calories and richness it is love at first bite.

It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas. I happen to just adore bananas and I absolutely love love this pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone.  As full as I was last year and swearing I wasn’t going to eat another thing for at least a week, when I saw this  pudding I knew I was going to eat it.  I find it impossible to resist and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there on my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad?

*this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your prep of this awesome pudding but it’s so worth it.

Happy Thanksgiving from our house to yours.

Ingredients:

1 14 ounce can sweetened condensed milk

1 1 /2 cups ice-cold water

1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?

3 cups heavy cream

1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?

4 cups sliced ripe banana

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.* Cover and refrigerate for 3 – 4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer , whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remains.

To assemble the dessert, select a large, wide bowl ( preferably glass) with a 4 – 5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, over-lapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love!

Serves anywhere from 12- 15

It’s a large dessert and a substantial one. It stands alone beautifully!

Leave a comment

Posted in dessert, no bake dessers, Pudding, Thanksgiving

Tagged , , , ,

Old Fashioned Lemon Icebox Cake–No Baking at all

Posted on August 31, 2023 | Leave a comment

IMG_1266

Nothing not to love here, Lemons, cream cheese, heavy cream, lemon curd and did I mention no baking??? So great and fairly easy with simple ingredients. You’ll need either an electric mixer or a hand mixer to whip cream. Nothing beats an electric mixer though with the whisking attachment.

I made it in a 9×13 pan but I think next time I will try to do it in a bowl. It would also be beautiful garnished with fresh lemon slices or berries. We were in a hurry to dig into it so never did get to garnish it.  If you’d like it to look neater when you scoop it out you will have to be more precise with the layering. My cake was very uneven and all the layers and flavors blended together, who cares? it was delicious. If you’d like you can also layer in a trifle type bowl and make a very pretty presentation! Up to you but it was all delish.

This is simple and delicious food if not very rich, but hey it’s dessert! Perfect for a Labor Day BBQ or anytime!

Enjoy Labor Day Weekend !

Visit me on Instagram @cookingwithcandi

Ingredients:

4 ounces cream cheese, softened (just leave it out at room temperature for a while till it’s room temperature and feels squishy and soft)

3 cups heavy cream

1/3 cup confectioners sugar

3 teaspoons lemon zest, plus a little more for garnish

1/2 teaspoon vanilla extract

11 ounces vanilla wafer cookies ( app. 1 1/2 boxes)

10 ounces lemon curd–usually available with the jams and jellies  or baking aisle of most supermarkets. (see photo)

Directions:

Beat the cream cheese in a large bowl with an electric mixer until soft. Add the heavy cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks. It takes app. 3-6 minutes for peaks to form, be patient.

Spread the bottom of a 9 x 13 inch baking dish with 1/2 cup of the whipped cream. Arrange 1/2 of the cookies on top of the cream, fitting in as many as you can without overlapping.(see photos) Spoon 1/2 of the remaining cream mixture on top and smooth evenly with an offset spatula or if no offset spatula use a butter knife. In spoonfuls , app. every 2 inches, spoon half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Spoon  the remaining lemon curd and swirl into the cream again with the butter knife. Cover with plastic wrap and refrigerate until the cookies have softened, it should be fine after at least 3 hours and you can make a day ahead and just leave in the fridge!

It would be pretty garnished with some lemon zest , some lemon slices or fresh berries, we were in a rush to eat it so no garnish in my photos. Next time!

*if you use a bowl you’ll just have to figure out the cream to cookie ratio but make sure you follow my steps so it ends up the same.

*another good thing–I actually froze leftovers and when I wanted to eat it , I removed from freezer for about an hour and it was perfect.

Leave a comment

Posted in Cake, dessert, no bake dessers

Tagged , ,

Banana Pudding from Magnolia Bakery – One of my Top Ten Desserts that you don’t even bake

Posted on November 21, 2022 | 1 comment

Since the first time my daughter Jenn made this dessert we have added it to our Thanksgiving Table. Just what you need after that big dinner is this dessert!!! We love it and can’t get enough of it. Whether you’ll be making it for Thanksgiving or anytime just be prepared to fall in love with it. Completely decadent and totally ridiculous in calories and richness it is love at first bite.

It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas. I happen to just adore bananas and I absolutely love love this pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone.  As full as I was last year and swearing I wasn’t going to eat another thing for at least a week, when I saw this  pudding I knew I was going to eat it.  I find it impossible to resist and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there on my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad?

*this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your preparing of this awesome pudding but it’s so worth it.

Happy Thanksgiving from our house to yours.

Ingredients:

1 14 ounce can sweetened condensed milk

1 1 /2 cups ice-cold water

1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?

3 cups heavy cream

1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?

4 cups sliced ripe banana

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.* Cover and refrigerate for 3 – 4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer , whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remains.

To assemble the dessert, select a large, wide bowl ( preferably glass) with a 4 – 5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, over-lapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love!

Serves anywhere from 12- 15

It’s a large dessert and a substantial one. It stands alone beautifully!

1 Comment

Posted in dessert, no bake dessers, Pudding, Thanksgiving

Tagged , , , ,

Old Fashioned Lemon Icebox Cake–No Baking at all

Posted on August 12, 2022 | Leave a comment

IMG_1266

Nothing not to love here, Lemons, cream cheese, heavy cream, lemon curd and did I mention no baking??? So great and fairly easy with simple ingredients. You’ll need either an electric mixer or a hand mixer to whip cream. Nothing beats an electric mixer though with the whisking attachment.

I made it in a 9×13 pan but I think next time I will try to do it in a bowl. It would also be beautiful garnished with fresh lemon slices or berries. We were in a hurry to dig into it so never did get to garnish it.  If you’d like it to look neater when you scoop it out you will have to be more precise with the layering. My cake was very uneven and all the layers and flavors blended together, who cares? it was delicious. If you’d like you can also layer in a trifle type bowl and make a very pretty presentation! Up to you but it was all delish.

This is simple and delicious food if not very rich, but hey it’s dessert! Perfect for a Labor Day BBQ or anytime!

Enjoy Labor Day Weekend even if it’s a little strange this year.

Visit me on Instagram @cookingwithcandi

Ingredients:

4 ounces cream cheese, softened (just leave it out at room temperature for a while till it’s room temperature and feels squishy and soft)

3 cups heavy cream

1/3 cup confectioners sugar

3 teaspoons lemon zest, plus a little more for garnish

1/2 teaspoon vanilla extract

11 ounces vanilla wafer cookies ( app. 1 1/2 boxes)

10 ounces lemon curd–usually available with the jams and jellies  or baking aisle of most supermarkets. (see photo)

Directions:

Beat the cream cheese in a large bowl with an electric mixer until soft. Add the heavy cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks. It takes app. 3-6 minutes for peaks to form, be patient.

Spread the bottom of a 9 x 13 inch baking dish with 1/2 cup of the whipped cream. Arrange 1/2 of the cookies on top of the cream, fitting in as many as you can without overlapping.(see photos) Spoon 1/2 of the remaining cream mixture on top and smooth evenly with an offset spatula or if no offset spatula use a butter knife. In spoonfuls , app. every 2 inches, spoon half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Spoon  the remaining lemon curd and swirl into the cream again with the butter knife. Cover with plastic wrap and refrigerate until the cookies have softened, it should be fine after at least 3 hours and you can make a day ahead and just leave in the fridge!

It would be pretty garnished with some lemon zest , some lemon slices or fresh berries, we were in a rush to eat it so no garnish in my photos. Next time!

*if you use a bowl you’ll just have to figure out the cream to cookie ratio but make sure you follow my steps so it ends up the same.

*another good thing–I actually froze leftovers and when I wanted to eat it , I removed from freezer for about an hour and it was perfect.

Leave a comment

Posted in Cake, dessert, no bake dessers

Tagged , ,

Old Fashioned Lemon Icebox Cake–No Baking at all

Posted on June 10, 2022 | Leave a comment

IMG_1266

Nothing not to love here, Lemons, cream cheese, heavy cream, lemon curd and did I mention no baking??? So great and fairly easy with simple ingredients. You’ll need either an electric mixer or a hand mixer to whip cream. Nothing beats an electric mixer though with the whisking attachment.

I made it in a 9×13 pan but I think next time I will try to do it in a bowl. It would also be beautiful garnished with fresh lemon slices or berries. We were in a hurry to dig into it so never did get to garnish it.  If you’d like it to look neater when you scoop it out you will have to be more precise with the layering. My cake was very uneven and all the layers and flavors blended together, who cares? it was delicious. If you’d like you can also layer in a trifle type bowl and make a very pretty presentation! Up to you but it was all delish.

This is simple and delicious food if not very rich, but hey it’s dessert! Perfect for a Labor Day BBQ or anytime!

Enjoy Labor Day Weekend even if it’s a little strange this year.

Visit me on Instagram @cookingwithcandi

Ingredients:

4 ounces cream cheese, softened (just leave it out at room temperature for a while till it’s room temperature and feels squishy and soft)

3 cups heavy cream

1/3 cup confectioners sugar

3 teaspoons lemon zest, plus a little more for garnish

1/2 teaspoon vanilla extract

11 ounces vanilla wafer cookies ( app. 1 1/2 boxes)

10 ounces lemon curd–usually available with the jams and jellies  or baking aisle of most supermarkets. (see photo)

Directions:

Beat the cream cheese in a large bowl with an electric mixer until soft. Add the heavy cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks. It takes app. 3-6 minutes for peaks to form, be patient.

Spread the bottom of a 9 x 13 inch baking dish with 1/2 cup of the whipped cream. Arrange 1/2 of the cookies on top of the cream, fitting in as many as you can without overlapping.(see photos) Spoon 1/2 of the remaining cream mixture on top and smooth evenly with an offset spatula or if no offset spatula use a butter knife. In spoonfuls , app. every 2 inches, spoon half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Spoon  the remaining lemon curd and swirl into the cream again with the butter knife. Cover with plastic wrap and refrigerate until the cookies have softened, it should be fine after at least 3 hours and you can make a day ahead and just leave in the fridge!

It would be pretty garnished with some lemon zest , some lemon slices or fresh berries, we were in a rush to eat it so no garnish in my photos. Next time!

*if you use a bowl you’ll just have to figure out the cream to cookie ratio but make sure you follow my steps so it ends up the same.

*another good thing–I actually froze leftovers and when I wanted to eat it , I removed from freezer for about an hour and it was perfect.

Leave a comment

Posted in Cake, dessert, no bake dessers

Tagged , ,

Banana Pudding from Magnolia Bakery – One of my Top Ten Desserts that you don’t even bake

Posted on November 18, 2021 | Leave a comment

Since the first time my daughter Jenn made this dessert we have added it to our Thanksgiving Table. Just what you need after that big dinner is this dessert!!! We love it and can’t get enough of it. Whether you’ll be making it for Thanksgiving or anytime just be prepared to fall in love with it. Completely decadent and totally ridiculous in calories and richness it is love at first bite.

It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas. I happen to just adore bananas and I absolutely love love this pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone.  As full as I was last year and swearing I wasn’t going to eat another thing for at least a week, when I saw this  pudding I knew I was going to eat it.  I find it impossible to resist and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there on my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad?

*this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your preparing of this awesome pudding but it’s so worth it.

Happy Thanksgiving from our house to yours.

Ingredients:

1 14 ounce can sweetened condensed milk

1 1 /2 cups ice-cold water

1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?

3 cups heavy cream

1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?

4 cups sliced ripe banana

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.* Cover and refrigerate for 3 – 4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer , whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remains.

To assemble the dessert, select a large, wide bowl ( preferably glass) with a 4 – 5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, over-lapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love!

Serves anywhere from 12- 15

It’s a large dessert and a substantial one. It stands alone beautifully!

Leave a comment

Posted in dessert, no bake dessers, Pudding, Thanksgiving

Tagged , , , ,