No Bake Banana Eclair Cake Recipe 445 Food

NO-BAKE CHOCOLATE ECLAIR CAKE

Steps:

• In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
• In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
• Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
• To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
• Pour sauce over graham cracker layer and refrigerate until set; serve.

NO-BAKE BANANA ÉCLAIR 'CAKE'

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with 10 graham squares, overlapping as needed to form even layer.
• Stir 2-1/2 cups COOL WHIP into pudding. Spread half over graham squares in pan; cover with layers of half each of the bananas and remaining graham squares. Repeat layers of pudding mixture, bananas and graham squares. Refrigerate 3 hours.
• Microwave remaining COOL WHIP with chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended when stirred; spread over dessert. Refrigerate 15 min.

NO BAKE BANANA ECLAIR CAKE RECIPE - (4.4/5)

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with 10 graham squares, overlapping as needed to form even layer. Stir 2 1/2 cups Cool Whip into pudding. Spread half over graham squares in pan; cover with layers of half each of the bananas and remaining graham squares. Repeat layers of pudding mixture, bananas and graham squares. Refrigerate 3 hours. Microwave remaining Cool Whip with chocolate in microwaveable bowl on high 1 min. or until chocolate is completely melted and mixture is well blended when stirred; spread over dessert. Refrigerate 15 min.

ECLAIR CAKE

Steps:

• Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
• Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
• Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

BANANA CREAM ECLAIRS

Steps:

• In a large saucepan, bring the water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until dough is smooth and shiny. , Insert a 3/4-in. round tip into a pastry bag; add dough. Pipe 3-in. strips about 3 in. apart on a greased baking sheet. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. In another bowl, mash bananas; gently fold in whipped cream. Spoon into eclairs; replace tops. , In a small bowl, combine the confectioners' sugar, cocoa, butter and vanilla. Add enough water to make a thin glaze. Spread over eclairs. Sprinkle with pecans. Refrigerate leftovers.

ECLAIR CAKE (NO-BAKE)

Steps:

• Lightly butter a 13 x 9" baking pan. Layer bottom of baking pan with Graham Crackers, (they may have to be cut to fit in the baking dish).
• Mix the puddings and the milk, when it starts to thicken, fold in the Cool Whip topping.
• Spread half of the pudding/topping mixture onto the crackers, then add another layer of Graham crackers (repeat ending up with the cracker on top).
• Frost the top layer of crackers using all of the chocolate icing.
• Refrigerate overnight or for 4 hours before serving.
• Cut into squares and enjoy!