Banana Pudding Eclair Cake
This Banana Pudding Eclair Cake is an easy no-bake dessert with layers of pudding, bananas, graham crackers, and whipped topping!
A 5-Ingredient Dessert Recipe
Banana Pudding Eclair Cake is one of those easy desserts that always disappears fast. It comes together in just a few minutes, chills in the fridge while the layers soften, and really takes no time at all. This no-bake dessert was inspired by the original Eclair Cake. And we love those no bake desserts for summer, right?
Frequently Asked Questions:
Really any cookie would probably do. Just make sure it isn’t too thick. You want something that will soften. I think Nilla wafers or Biscoff cookies would work.
No, this recipe does not need to be baked. It’s a no-bake dessert that sets in the refrigerator and is ready in about four hours.
Make sure the dessert is fully set before serving for the best texture. The graham crackers are meant to be soft, not crunchy.
The graham crackers soften as they absorb the pudding, giving the dessert its signature cake-like texture. They are not meant to be crunchy.
Yes, this is a great make-ahead dessert. I love preparing it 8 to 24 hours before serving.
You’ll use one full tub in the pudding mixture and about 2 cups from the second tub for the topping. You won’t use every bit of the second container, but buying two tubs ensures you have enough.
Store leftovers in the refrigerator for up to 3 days.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- banana cream pudding mix – you can use any brand of pudding mix that you like, just make sure it is instant and not cook and serve. Vanilla pudding or cheesecake pudding would both work well in this recipe.
- whipped topping (a.k.a. Cool Whip) – You can buy one larger 16 ounce tub instead of two 8 ounce tubs. But, please, make sure you buy enough. You won’t be using the full amount of the second tub (only 2 cups of it), but, you need to have the second tub. You can certainly buy generic for this. You can also use homemade whipped cream. Keep in mind that store-bought whipped topping tends to stay more stable for longer periods. If using homemade whipped cream, adding a little powdered sugar can help stabilize it.
- milk – whole milk works best for this recipe
- graham cracker squares – again, for this, you can use generic or any brand that you like. Cinnamon graham crackers might be a fun touch.
- bananas – make sure your bananas are not too ripe and fully brown. You don’t want them green in color but yellow with a couple of brown spots is perfect. Depending on the size of your bananas, you may need more or less bananas.
How To Make Banana Pudding Eclair Cake
Make the pudding mixture
In a medium bowl, combine both boxes pudding mix, 1 (8 ounce) tub whipped topping, and milk. Stir until smooth and fully blended, with a pale yellow color and no streaks remaining. Set aside.
Layer graham crackers
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 one sliced banana.
Continue layering pudding and graham crackers
Add another layer of graham crackers, followed by the remaining pudding mixture, and top with the second sliced banana. Finish with one final layer of graham crackers.
Add whipped topping and refrigerate
Spread 2 cups of whipped topping evenly over the top. Cover and refrigerate for at least 4 hours (overnight is best) until the layers are set (they should get soft). Just before serving, top with the remaining sliced banana.
Slice and enjoy.
Craving More Recipes?
- Eclair Cake
- Banana Pudding Layered Dessert
- Walking Banana Pudding
- Banana Pudding Fluff
- Banana Pudding Cheesecake
Banana Pudding Eclair Cake
Ingredients
- 2 (3.4 ounce) boxes instant banana cream pudding mix (see notes below)
- 2 (8 ounce) tubs frozen whipped topping, thawed (divided use, see notes below)
- 3 cups whole milk
- 14.4 ounce box graham cracker squares
- 3-4 thinly sliced ripe bananas (divided use)
Instructions
- In a medium bowl, combine 2 (3.4 ounce) boxes 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.
- 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 one sliced banana.
- Add another layer of graham crackers, followed by the remaining pudding mixture, and top with the second sliced banana. Finish with one final layer of graham crackers.
- Spread 2 cups whipped topping evenly over the top. Cover and refrigerate for at least 4 hours (overnight is best) until the layers are set (they should get soft). Just before serving, top with the remaining sliced banana and enjoy.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You will need more than just 1 of the small tubs of whipped topping. One is not enough, but, you won’t use the full amount in the two tubs of whipped topping (sorry if that is confusing)
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
