A no bake Banana Eclair Cake is the best summer dessert. Filled with banana cream pie flavor and easier to make than the cream puff pastry.
Ingredients
6.8 ounces (2 3.4 ounce -or- 96g) instant banana cream flavored pudding mix (I used Jell-O brand)
2¾ cups cold whole milk
8 ounces (or- 226g) thawed whipped topping (I used Great Value brand)
14.4 ounces (or- 408g) honey graham crackers (I used Great Value brand)
9-10 medium sized ripe bananas peeled and sliced about ⅛ inch thick (reserve 15 slices of banana for garnish)
16 ounces (-or- 453g) canned chocolate frosting (I used Duncan Hines brand)
Instructions
Add the cold milk to a medium sized (2-3 quarts) mixing bowl. Sprinkle both packages of the instant pudding mix over the milk. Use either a handheld whisk, or a handheld mix on low speed to blend the milk and pudding until thickened, about 2 ½ -3 minutes.
Use a silicone spatula to gently fold the thawed whipped topping into the pudding. (Folding the whipped topping into the pudding should help keep the filling from becoming too dense)
Line the bottom of a 9×13 baking dish (I used a glass baking dish) with a single layer of the graham crackers.
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
ADVERTISEMENT
