Description
A delicious and easy-to-make Quick Banana Pudding Eclair Cake featuring layers of pudding, bananas, and graham crackers, topped with chocolate frosting.
Ingredients
Scale
- 1 box graham crackers
- 1 box instant French vanilla pudding
- 1 box instant banana pudding
- 3.75 cups milk
- 8 oz whipped topping (thawed)
- 8 bananas (sliced into 1/4-inch rounds)
- 1 teaspoon vanilla extract
- 16 oz chocolate frosting
- 1/2 teaspoon ground cinnamon
Instructions
- In a large mixing bowl, combine the French vanilla pudding and banana pudding with 3.75 cups of milk, stirring vigorously for 2 minutes until thickened.
- Gently fold in the thawed whipped topping until smooth, then stir in the vanilla extract and ground cinnamon.
- Grease a 9×13 inch baking dish and create the first layer with graham crackers, covering the bottom completely.
- Slice 4 bananas and distribute them over the crackers, then spread half of the pudding mixture over them.
- Add a second layer of graham crackers followed by the remaining sliced bananas and the rest of the pudding mixture.
- Top with a final layer of graham crackers.
- Microwave the chocolate frosting for 1 minute until pourable, then spread it over the top layer of graham crackers.
- Refrigerate the cake for at least 2 hours before serving.
Notes
- For best flavor, use Honey Maid graham crackers.
- Allow the cake to refrigerate up to 24 hours for best texture and flavor melding.
- This cake tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg