Description
This Banana Pudding Eclair Cake is a luscious no-bake dessert that layers creamy banana and vanilla pudding with fresh bananas and graham crackers, all topped with a rich chocolate frosting. Perfect for potlucks or anytime you want a quick, indulgent treat that requires minimal effort and no oven time.
Ingredients
Scale
Base Layer
- 1 box graham crackers
- 7 to 8 medium bananas, peeled and sliced
Pudding Mixture
- 1 (3.25-oz) box French vanilla instant pudding
- 1 (3.25-oz) box banana instant pudding
- 3½ cups milk
- 1 (8-oz) container Cool Whip, thawed
Topping
- 1 (16-oz) can chocolate frosting
- Cooking spray (for greasing the pan)
Instructions
- Prepare the Pan and Base Layer: Spray the bottom of a 9×13-inch pan with cooking spray to prevent sticking. Arrange a layer of whole graham crackers evenly on the bottom of the pan. Spread half of the sliced bananas evenly over the graham crackers.
- Make the Pudding Mixture: In the bowl of an electric mixer, combine the French vanilla and banana instant pudding mixes with the milk. Beat at medium speed for 2 minutes until thickened. Gently fold in the thawed Cool Whip to create a creamy pudding mixture.
- Assemble the Cake Layers: Pour half of the pudding mixture evenly over the banana slices in the pan. Add another layer of whole graham crackers on top of the pudding. Spread the remaining sliced bananas over this graham cracker layer, then cover with the remaining pudding mixture. Finish by topping with a final layer of whole graham crackers.
- Add the Chocolate Frosting: Heat the container of chocolate frosting in the microwave uncovered for 1 minute to soften it, making it easier to spread or drizzle. Pour the warmed frosting evenly over the top layer of graham crackers.
- Chill before Serving: Refrigerate the assembled cake for at least 12 hours to allow the graham crackers to soften and the flavors to meld together beautifully. Serve chilled for the best texture and taste.
Notes
- For best results, use evenly sliced bananas to ensure uniform layers.
- Make sure the Cool Whip is fully thawed before folding into the pudding to avoid lumps.
- You can substitute chocolate frosting with caramel or peanut butter frosting for a different twist.
- If you prefer a firmer cake, refrigerate overnight or up to 24 hours.
- This cake should be stored in the refrigerator and consumed within 2-3 days for freshness.
