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Banana Pudding Eclair Cake

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A creamy no-bake Banana Pudding Eclair Cake layered with graham crackers, banana cream pudding, whipped topping, and fresh ripe bananas. Chilling transforms the graham crackers into soft, cake-like layers.

Ingredients

  • 2 (3.4 ounce) boxes instant banana cream pudding mix
  • 2 (8 ounce) tubs frozen whipped topping, thawed, divided
  • 3 cups whole milk
  • 14.4 ounce box graham cracker squares
  • 3–4 ripe bananas, thinly sliced, divided

Instructions

  1. In a medium bowl, combine the instant banana cream pudding mix, 1 (8 ounce) tub whipped topping, and 3 cups whole milk. Stir until smooth and fully blended, with a pale yellow color and no streaks remaining. Set aside.
  2. Arrange a single layer of graham cracker squares across the bottom of a 9×13-inch baking dish. Spread half of the pudding mixture evenly over the graham crackers, then top with sliced banana.
  3. Add another layer of graham crackers, followed by the remaining pudding mixture and another layer of sliced banana. Finish with a final layer of graham crackers.
  4. Spread 2 cups whipped topping evenly over the top. Cover and refrigerate for at least 4 hours, or preferably overnight, until the graham crackers have softened and the layers are set. Just before serving, top with the remaining sliced banana.

Notes

  • For the best soft, cake-like texture, refrigerate the dessert overnight.
  • Add the final banana slices just before serving to help prevent browning.
  • Keep the cake covered and refrigerated until ready to serve.

Nutrition

Find it online: https://yumfamilyrecipes.com/banana-pudding-eclair-cake/