Posts Tagged ‘Easy Dessert’

Magnolia Bakery’s Banana Pudding


A few weeks ago we catered two Super Bowl parties for our clients, happening at the same time, but with entirely different menus. In order to be two places at once we needed a dessert that could be done in advance and would sit well for hours in the fridge. None of us had made the Magnolia Bakery Banana Pudding before but we decided to go for it (usually this is a HUGE professional no-no). Plated in short wide mouth jars made for perfectly sized single portions, they’re easy to eat while watching the game. To be honest we were quiet skeptical of the ingredients; Jello vanilla pudding mix, sweetened condensed milk and Nilla wafers are not on our usual grocery tab. Alas we set aside our semi-homemade snobbery and followed the recipe. We let the layered jars of fluff sit overnight in the fridge and on game day we tried the “tester”. It was the BEST thing we have ever eaten. EVER.


Layers of vanilla wafers, banana slices and the whipped vanilla pudding cream are piled up in squat wide mouth jars.


A few banana slices and wafer cookies peeking out from under their fluffy whipped cream comforters. The gelatin in the pudding mix stabilizes the whipped cream so it does not fall even when left in the fridge for a few days. If you don’t make individual portions in jars you can layer all in a trifle bowl/pyrex dish/industrial sized trash can. The spooned out pudding portions will not be beautiful but will taste outstanding.

Magnolia Bakery’s Banana Pudding

adapted from The Complete Magnolia Bakery Cookbook

serves 12 in a trifle bowl or yields about 10 small jars


1 1/2 cups water

2/3 cup vanilla pudding mix

1 (14 ounce) can sweetened condensed milk

3 cups heavy cream

1 (12 ounce) boxes Nilla wafers (reserve a few wafers for garnish)

5 bananas, sliced


Blend the water, pudding mix and sweetened condensed milk until well mixed. Refrigerate at least 4 hours or overnight. Whip the heavy cream until stiff peaks form. Carefully fold the pudding mixture into the whipped cream until well incorporated, no streaks of pudding showing. In a trifle bowl or individual jars layer wafers, sliced bananas then pudding mixture. Continue until all of the mixture is used up, topping with the pudding mixture. Refrigerate overnight or at least 8 hours so the wafers get wet and cakey from the pudding. Serve with a wafer on top for garnish.


Vanilla Bean-Strawberry-Rhubarb Sauce


This sauce is so easy to make and elevates any old dairy product or cake varietal to “bursting with spring flavor” level. I served it over Lemon Yogurt Olive Oil Cake with vanilla ice cream last weekend to rave reviews. We tried it on cheesecake at work and it was DIVINE. Drew and I put it on Greek yogurt and have no complaints.


Slice up your cleaned rhubarb stalks (pink nails optional)

Strawberry Rhubarb Sauce

Toss the rhubarb, strawberries, lemon zest and juice, sugar and a scraped vanilla bean in a pot and let it cook down into a soft rustic sauce (pink spatula mandatory)


Strawberry Rhubarb

See those black specks of vanilla bean, the warm sweetness of the vanilla tempers the tartness of the rhubarb


Strawberry Rhubarb Sauce and Lemon Cake


Vanilla Bean Strawberry-Rhubarb Sauce

makes about 3 cups


1/3 cup sugar (add more if your sauce is too tart)
1/3 cup water
1 pound rhubarb stalks, cleaned and diced (you can use frozen Rhubarb if fresh is not available)
1 quart strawberries, cleaned, hulled and halved
1 tablespoon lemon zest
1/2 tablespoon lemon juice
1 Vanilla Bean, split lengthwise and scraped of seeds


In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries, lemon zest, lemon juice and the scraped vanilla bean seeds and whole pod. Simmer for 10-15 minutes more until the fruit has broken down into a soft sauce. Remove vanilla bean pod and allow mixture to cool for about 10 minutes. Serve warm or at room temperature.