Banana Pudding Eclair Cake
This Banana Pudding Eclair Cake combines layers of vanilla pudding, fresh bananas, and graham crackers for a chilled, creamy dessert that's easy to make and perfect for gatherings.
Ingredients
Base Ingredients
- 1 box graham crackers
- 2 cups milk Room temperature recommended for quicker thickening.
- 1 package instant vanilla pudding mix (3.4 oz)
- 1 container whipped topping (8 oz) Ensure it's well-blended with the pudding.
- 2 ripe bananas, sliced Use ripe but not overly ripe for best texture.
- 1/2 cup chocolate syrup Optional for drizzling.
Instructions
Preparation
- In a mixing bowl, combine 2 cups of milk and the instant vanilla pudding mix. Whisk for about 2 minutes until the mixture thickens.
- Gently fold in 8 oz of whipped topping until well blended.
- In a 9x13 inch dish, layer a single layer of graham crackers on the bottom.
- Spread half of the pudding mixture over the graham crackers.
- Layer sliced bananas over the pudding.
- Repeat the layering process with another layer of graham crackers, the remaining pudding mixture, and a final layer of bananas.
- Add one last layer of graham crackers on top.
- Drizzle chocolate syrup over the top if desired.
- Cover the dish and refrigerate for at least 4 hours or overnight to set.
Serving
- Slice and serve chilled, garnishing with additional chocolate syrup or crushed graham crackers if desired.
Notes
Best served chilled. Store leftovers in an airtight container for up to 3 days. For freezing, cut into slices and place in a freezer-safe container for up to 1 month.