The Magnolia Bakery Handbook of Icebox Desserts

Indulge in 100 delightful no-bake desserts from the iconic New York bakery. Explore classic treats like banana pudding; icebox cakes, pies, and cheesecakes; as well as all-new icebox sweets from Magnolia Bakery’s Chief Baking Officer Bobbie Lloyd.

Magnolia Bakery, once a small corner shop in New York’s West Village, now a global phenomenon with 40+ stores around the world, shares a new collection of recipes in The Magnolia Bakery Handbook of Icebox Desserts.

An icebox dessert is a no-bake or low-bake dessert that comes together with time to set in the refrigerator, meaning these recipes are simple, classic, easy to make, and of course, completely delicious. The book features 100 recipes—each with a gorgeous photo—of icebox cakes, icebox pies, cheesecakes, icebox bars, and puddings, including variations on Magnolia Bakery’s famous and beloved banana pudding, plus recipes that cover the prep work (and require a bit of baking) for crusts, crumbs, fillings, and cookies. Advice on kitchen staples and supplies, with tips and tricks to become the ultimate baker are also included, so you’re ready to go before you start. Recipes include:

• Banana Pudding Icebox Cake
• Triple Chocolate Pudding Pie
• Cold Brew Chocolate Chip Cheesecake
• Strawberry Shortcake Bars
• Cannoli Icebox Bars
• Peach Crisp No Bake Bars
• Chocolate Wafer Cookies
• Pumpkin Spice Pudding with Cookie Butter Swirl

So make some room in the fridge, turn off the oven, and enjoy these mouthwatering flavors at home!

Bobbie Lloyd is chief baking officer at Magnolia Bakery, where she has played an integral role in expanding the bakery from its original location in New York City's West Village to its multiple locations across thirteen cities around the world. She brings the homemade essence of Magnolia Bakery for customers through the creation and development of new recipes and perfection of old favorites. Born and raised in the Chicago area, Lloyd began her epicurean journey at eight with her first cooking class. She cultivated this interest through her formal education at Chef's and Company in Boston and working in restaurants. Throughout her career she has been involved in all aspects of the restaurant and bakery business.. She lives in New York City.

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