We recently featured Bobbie Lloyd as our Guest Foodie. She’s the CBO—chief baking officer—of Magnolia Bakery who has recently published another fabulous cookbook:  The Magnolia Bakery Handbook of Icebox Desserts: Classic and Creative Icebox Desserts with a Magnolia Bakery Twist, Share with Friends and Family by Bobbie Lloyd.

This Banana Pudding Icebox Cake is one of her favorites from the book. She wrote, “This cake is a deconstructed version of Magnolia Bakery’s famous banana pudding. Each component is recognizable on its own, but assembled as a beautiful, layered cake.”

Banana Pudding Icebox Cake

Makes one 8-inch round cake that serves 6 to 10

Magnolia Bakery’s Famous Banana Pudding (recipe below)
1/2 cup (113g/4oz) full-fat cream cheese, preferably Philadelphia brand, at room temperature
2 1/2 cups (600g/21oz) heavy cream, cold
1 (11oz) box Nilla wafers
4 large or 6 small bananas

Make the pudding through part one below; set aside.

In a stand mixer fitted with the paddle, beat the cream cheese until smooth and creamy. Scrape the bottom and sides of the bowl.

Change to the whisk. Add the heavy cream and, with the mixer on speed 1 or low, whip the heavy cream. Slowly turn the mixer speed to speed 2 or medium and continue mixing until medium-to-stiff peaks form, 4 to 6 minutes. Scrape down the bottom and sides of the bowl, making sure the cream cheese and whipped cream are fully incorporated.

Spray an 8-inch springform pan with cooking spray. Line the pan with two pieces of overlapping plastic wrap. Using an offset spatula or a large spoon, spread 1/2 cup of the pudding mixture onto the bottom of the springform pan to act as the “glue” to hold the wafers in place.

Cover the layer of pudding with vanilla wafers, being sure to get the wafers all the way to the edge of the pan (you may have to break a few wafers in half to fill any empty spaces).

Evenly spread one-third of the remaining pudding mixture over the wafers, spreading all the way to the edge of the pan. Top with one-third of the whipped cream, being sure to get all the way to the edge
of the pan. Cover the whipped cream layer with sliced bananas, being sure to get all the way to the edges of the pan.

Add another layer of wafers to cover the bananas. Repeat the layering with another one-third
of the pudding, one-third of the whipped cream, and a layer of sliced bananas.

Cover with wafers again, breaking some in half if needed to fill any empty spots.

Mix the remaining pudding mixture with the remaining whipped cream. Spread over the wafers, smoothing all the way to the edges of the pan.

Fold the overhanging plastic wrap up and cover with additional plastic wrap as needed. Refrigerate for at least 6 hours or overnight.

Magnolia Bakery’s Famous Banana Pudding

Makes 4 to 5 quarts; serves up  to 16

Banana pudding has been around since the late 1800s, when faster steam ships meant bananas could
make their way to US ports. It was first made with sponge cake, but by the 1920s, cake was replaced with
vanilla wafers. For this recipe, I use Nabisco Nilla wafers and strongly recommend you don’t make any
substitutions to ensure you get the same crave-worthy texture of this iconic dessert.

PART ONE
1 (3.4 oz) package instant vanilla pudding mix, preferably Jell-O
1 (14 oz) can sweetened condensed milk
1 1/4 cups (300g/10.6oz) ice-cold water

PART TWO
3 cups (720g/24oz) heavy cream
ASSEMBLY
1 (11 oz) box Nilla wafers
4 large or 6 small bananas

MAKE PART ONE: Place the pudding mix into a 4-quart bowl and set aside.

In a 2-quart liquid measuring cup or bowl with a spout, whisk together the sweetened condensed milk and water until smooth.

Slowly pour the liquid into the bowl with the pudding mix while whisking constantly until thoroughly combined. Scrape the bottom and sides of the bowl with a spatula and stir until smooth. Cover with plastic wrap and place in the refrigerator for a minimum of 30 minutes. The pudding can be made ahead up to 24 hours.

Stop here for the icebox cake above. If just serving the banana pudding, continue.

MAKE PART TWO: In a stand mixer fitted with the whisk, whip the heavy cream on medium speed for 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.

With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain. Scrape the bottom and sides of the bowl.

TO ASSEMBLE: Select either a trifle bowl, a 9 × 13-inch pan, a wide glass bowl with a 4- to 5-quart capacity, or individual bowls.

If using a trifle bowl, spread one-quarter of the pudding over the bottom of the bowl, then layer with one-third of the cookies and enough banana slices to cover the cookie layer. Repeat the layering
twice more. End with a final layer of pudding. Garnish the top with additional vanilla wafer cookies or cookie crumbs. (If using a different container, see Note.)

Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. The cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling