Wednesday, October 29, 2014

Banana Cream Éclair Cake


This delicious "Banana Cream Éclair Cake" will be the talk of any of your parties.


Ingredients

2 (8 oz.) container non-dairy frozen whipped topping, defrosted
3 large package (3.5 oz.) banana cream pudding; made according to the directions on the package 
1 large banana

Cracker Layers

2 package(16 oz.) graham crackers
1 1/2 cups butter
1 cup sugar

Directions

Place 30 crackers in a processor to make fine; add more until you have 6 cups of crackers. It takes about 2 cups per layer.

Pour the crackers in a large bowl.

Add sugar.

Melt butter in microwave and pour it into the bowl.

Blend the ingredients together until evenly mix.

In 9 x 13 inch pan place a layer of graham crackers.


In a medium bowl combine the pudding and 1 1/2 containers whipping cream.

Spoon 1/3 of this mixture over the cracker layer and spread out smooth.

Place another layer of crackers (2 cups) over this layer and top with 1/3 pudding mixture.

Place the last layer of crackers over this layer and top with the remaining pudding mixture.

Smooth out.

Top the remainder of the whip cream.

Cover and refrigerate overnight.

Before serving slice a banana and place the slices evenly on top of the cake.