Banana Pudding Eclair Cake
- 1 box graham crackers
- 1 (3.25-oz) box French vanilla instant pudding
- 1 (3.25-oz) box banana instant pudding
- 3-1/2 cups milk
- 1 (8-oz) container Cool Whip, thawed
- 7 to 8 medium bananas, peeled and sliced
- 1 can chocolate frosting
Adapted from plainchicken.com
Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. Top graham crackers with half of banana slices.
In bowl of an electric mixer, mix both pudding mixes with milk; beat at medium speed for 2 minutes. Fold in whipped topping.
Pour half the pudding mixture over bananas. Place another layer of whole graham crackers on top of pudding layer. Top with remaining sliced bananas. Pour remaining half of pudding mixture over bananas and cover with another layer of graham crackers.
Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake.
Refrigerate for at least 12 hours before serving.