refrigerator dessert

Magnolia Bakery in New York City is known for its cupcakes, but many agree the banana pudding is the best dessert made at the bakery! Vanilla pudding mix, sweetened condensed milk, fresh whipped cream, bananas and of course, Nilla Wafers, are key ingredients in this easy to make treat.

Magnolia Bakery Banana Pudding Recipe

sweetened condensed milk (NOT evaporated milk!)

water

3.4 oz (small box) Instant Vanilla Pudding (make sure it is INSTANT)

1- 12 oz box Nilla Wafers regular

In the bowl of a stand mixer or a large bowl whisk together the can of sweetened condensed milk and 1 1/2 cups cold water until combined.

Add the pudding mix and beat with a whisk or the whisk attachment. The mixture should be smooth and all pudding ingredients dissolved.

Cover and refrigerate for 2-3 hours, overnight, or up to two days ahead of serving. Make sure to allow the pudding enough time to set up.

In a large bowl, or the bowl of a stand mixer, whip the heavy cream in a clean bowl for a few minutes (this takes about 3-4 minutes in a stand mixer on high until the cream is stiff.)

Using a rubber spatula, fold the whipped cream into the set up pudding mixture until no streaks of pudding remain. Don't beat with a mixer; gently fold mixture so the cream doesn't deflate! You may use a large whisk and whisk by hand.

To assemble dessert, use a large glass bowl, trifle bowl, 9x13 pan or 10-20 4-8 oz cups

If making in small individual containers, I like to use a 1/4 cup measure and place pudding in the bottom of the bowl or cup first, then layer sliced bananas and a layer of cookies. Repeat and end with a little pudding mixture on top. Cover and let chill for 4-8 hours.

When ready to serve, slice a few bananas and place a Nilla Wafer or crushed wafers on top of each serving if making individual portions. If making in a bowl, arrange in three layers and end with either wafers or pudding on top.

This light and fluffy no-bake strawberry cake recipe is a nostalgic dessert that my mom used to make when I was a kid! With store-bought angel food cake, Jello, Cool Whip and frozen strawberries, this easy dessert recipe is great for sharing with family or taking to a party.

Strawberry Jello Angel Food Cake Dessert

ring Angel Food Cake (store-bought)

pkg. Strawberry Jello

strawberries

Set out frozen strawberries to thaw while working on the rest of the recipe.

Boil water. 

Break 1/2 of the angel food cake in to chunks and put in the bottom of a 9x13 pan.

Mix powdered Jello in a bowl with 2 cups boiling water.

Add strawberries immediately and stir.

You may need to use your hands to break up chunks of frozen strawberries.

Stir in spoonfuls of Cool Whip until well mixed.

Spoon 1/2 mixture over angel food cake in dish.

Repeat layers and set in refrigerator for several hours.

Cut in to squares and serve immediately. (Your squares won't be perfect. The gelatin is not firm.)

https://embed.mediavine.com/videos/paqv87aidhkvdecn5lcd

This easy pink dessert is just like your grandma used to make! Strawberries, Jello, Angel Food and Cool Whip make this refrigerator cake quick and easy. It's my favorite thing to take to potlucks!

Italian Love Cake is a decadent combination of marble and cheesecake, topped with fluffy whipped topping and enjoyed chilled.

Lush and Creamy Chocolate Italian Love Cake

Box chocolate Cake Mix

vegetable oil

eggs

ricotta cheese

sugar

vanilla extract (pure not artificial)

chocolate pudding mix ((3.9 oz.) package)

milk (cold)

frozen whipped topping (thawed (like Cool Whip))

Preheat oven to 350℉ and spray a glass 9X13-inch pan with nonstick spray.

In a large mixing bowl, combine the cake batter according to the package instructions.

Pour the cake batter into the prepared baking pan. Spread to fill the dish evenly and set aside. (DO NOT bake yet.)

Prepare the chocolate cake layer:

In a mixing bowl, using an electric mixer, beat together the ricotta cheese, eggs, sugar, and the pure vanilla extract until smooth and creamy.

Gently pour the cheese mixture evenly over the cake batter layer. Spread the cheese layer to cover as well as you can.

Bake the cake for 1 hour.

Remove from the oven and allow to cool completely before adding the top layer. (About 2 hours).

Prepare the cheese layer:

In a mixing bowl, whisk together the pudding mix and cold milk until combined and slightly thickened. (About 1-2 minutes).

Gently fold in the thawed whipped topping into the pudding until combined.

Spread the whipped chocolate frosting on top of the cooled two cake layers. Cover and refrigerate at least 6 hours before serving.

Garnish with chocolate sprinkles or colored if desired.

Prepare the whipped frosting layer:

I made this for the first time and it was such a big hit!  It was beyond delish but also very filling.   A small piece goes a long way.   
Not difficult to make but a little time consuming.  Definitely keeping this recipe as one of my top favorite desserts.

A light no-bake dessert that is fresh and creamy with a strong strawberry flavor. The strawberry juice is reduced to give it that concentrated berry flavor. This is a no-egg mousse that you can make ahead without fear of having it get runny. A delicious treat any time of year.

Strawberry Mousse Recipe For Two

strawberries 3 1/4 cups

sugar (separated 50 grams)

gelatin

cream cheese

heavy whipping cream 59 1/2 grams

Tablespoons Strawberry liqueur

Thaw the frozen strawberries in a fine wire sieve/colander over a bowl to collect the juice. When they're thawed press on them gently with a rubber spatula to collect a but more.

Measure 3 Tablespoons of the juice in a small bowl and sprinkle the gelatin over juice. You can also add the liqueur now if you wish. Let sit until the gelatin softens, about 5 minutes.

Place remaining juice in a small saucepan with 2 Tablespoons of sugar and cook over medium-high heat until the juice is reduced by half.

Remove the pan from the heat, add the softened gelatin mixture, and stir until the gelatin has dissolved. Add the cream cheese and whisk until smooth. transfer the mixture to a large bowl.

Transfer the strawberries from the sieve to a food processor. Puree. Add the strawberry puree to the juice-gelatin mixture and whisk until combined.

Using your mixer fitted with a whisk, whip the heavy cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, about 1 to 3 minutes.

Gradually add remaining 2 Tablespoons of sugar and whip until stiff peaks form, about 1 to 2 minutes.

Fold whipped cream into strawberry mixture until no white streaks remain. Portion into two dessert dishes.

Chill for at least 4 hours and up to 48 hours. If chilled longer than 6 hours let the mousse sit at room temperature for 15 minutes.

Garnish with additional whipped cream and strawberries

Oh my, looks so yummy! Thanks so much for linking up with me at the Unlimited Monthly Link Party 23. Pinned!

That mousse looks so delicious! A perfect summer treat. I need to treat myself with some mousse soon.

I can see myself enjoying this mousse on a Sunday night. :-) It looks absolutely amazing, and I can only imagine how tasteful it is. Really looking forward to making it next week!

Oooh Marisa what a lovely dessert! I just love mousse and this refresh strawberry version sounds heavenly! Definitely a perfect dessert for the warmer months ahead :)

This dessert is a great way to use up strawberries that need to be used up. Easy to make and in small proportions too.

A very interesting recipe, looks like it's something in between two recipes with strawberries I have. One is strawberry Bavarian cream, which I believe would be quite similar to this one, but it does include both eggs and gelatin. What I find interesting is the addition of cream cheese - I love cream cheese and strawberries! I make a "strawberry cheesecake" smoothie myself. Considering how much I love my ways to make strawberry desserts, I can't wait to get some fresh Swedish strawberries at hand and try your recipe!!

Strawberry season is just around the corner, and I couldn't be more excited about it! The early varieties are already starting to show up in the local shops, so this recipe couldn't have come in a better time! I love how light and airy the texture looks, and I can only imagine that wonderful, berrylicious flavour of the mousse!

This is what I need to make before strawberries are gone! It's fall here but for some reason, great strawberries keep appearing. So there's no excuse! Thanks for sharing.

I love strawberries, it's no doubt! This Strawberry Mousse is making me drool. And I am so excited to make this for my wife. She will surely love this.

I am so looking forward to warm weather and fresh berries. This would be the pefect dessert for a bbq party. I am looking forward to those too.

Top 4 refrigerator dessert recipes from across the web

The most viewed refrigerator dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Magnolia Bakery Banana Pudding Reci...

Strawberry Jello Angel Food Cake De...

Lush and Creamy Chocolate Italian L...

Strawberry Mousse Recipe For Two

Top 4 refrigerator dessert recipes from across the web

The most viewed refrigerator dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Magnolia Bakery Banana Pudding Reci...

Strawberry Jello Angel Food Cake De...

Lush and Creamy Chocolate Italian L...

Strawberry Mousse Recipe For Two

The most viewed refrigerator dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine