No doubt about it, the cupcakes at NYC’s Magnolia Bakery are scrumptious. But I’ve always had a major soft spot for their banana pudding.

More of a mousse-like texture with plenty of real bananas, whipped cream, and the quintessential vanilla wafers, it’s outrageously good. Light and rich. But since I’m in Manhattan way less than I’d like to be, I thought I’d give their recipe a try at home.

Last month’s book club selection was set in the south, so it was my moral imperative to serve it then, right?

I thought so, and boy am I glad I did. I heard spoons scraping the bottom of the glasses, which is always a good sign. And since this recipe makes a ton of banana pudding—enough if you wanted to do a larger trifle instead of individual servings—I’m glad my bookish pals saved Will and me from consuming banana pudding for the next week. Because there’s no way we could’ve thrown it away.

How about you? Any restaurant desserts you love making in your kitchen when the craving hits?