Banana Cream Pie Eclair Cake
This Banana Cream Pie Eclair Cake is SO EASY! No-bake layers of creamy banana pudding, whipped topping, and graham crackers create a luscious, crowd-pleasing dessert.
Servings: 14 servings
Ingredients
- 23.4 oz instant banana cream pudding mix
- 18 oz frozen whipped topping thawed, divided
- 2 cups frozen whipped topping thawed, divided
- 3 cups milk
- 14 oz graham cracker squares
- 3 bananas divided
Instructions
Directions: Banana Cream Pie Eclair Cake
- In a large mixing bowl, combine the 23.4-oz package of instant banana cream pudding mix with 3 cups of milk. Whisk together until the mixture thickens, about 2 minutes. Gently fold in 2 cups of the thawed whipped topping until smooth and creamy.
- Place a single layer of graham cracker squares at the bottom of a 9x13-inch baking dish, breaking crackers as needed to fit snugly.
- Spread half of the banana pudding mixture over the graham cracker layer, covering completely.
- Slice 1 banana and layer the slices evenly over the pudding mixture.
- Add another layer of graham crackers on top of the banana slices, then spread the remaining banana pudding mixture over them. Layer slices from another banana on top.
- Top with a final layer of graham crackers. Spread the remaining whipped topping evenly over the graham crackers.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and graham crackers to soften.
Equipment
- 9x13 inch Baking Dish
- Mixing Bowls
- Whisk or electric mixer
- Spatula
- Knife
Notes
- Use ripe but firm bananas to avoid a mushy texture.
- For a dairy-free version, substitute whipped topping and milk with dairy-free alternatives.
- Do not skip chilling for best texture and flavor.
- Store leftovers covered in the refrigerator and consume within 3 days.