A frozen delight made from an old recipe. This is what happened the other day when I made it in the morning. I forgot a middle layer and left it in the freezer. YUM!
Frozen Banana Eclair Dessert
- chocolate graham crackers
- 3 oz box vanilla pudding mix
- 1 cup milk
- 1 cup whipped topping, thawed cool whip works great
- 2 small bananas
Line loaf pan with plastic wrap with enough overhang to fold over and cover inside pan. Layer graham crackers in the bottom of a loaf pan to fit, breaking pieces if needed. Mix pudding mix with 1 cup milk until thick. Mix in whipped topping. Add half the pudding mixture. Top with bananas. You can add another layer of graham crackers now, I forgot to. Add the rest of the pudding mixture. Top with graham crackers. Cover with plastic wrap and put in freezer until frozen. I put mine in the freezer in the morning and took it out in the late afternoon. Holding plastic wrap, take out of pan and top with Sour Cream Ganache, freeze until set, add another layer of ganache, if desired. Serve frozen.
- 1/2 cup sour cream
- 1 cup semi sweet, chocolate chips…I used dark for a not too sweet topping
Heat in a microwave safe bowl until melted, 30 seconds on high. Chips will still have some shape. Stir to blend. Heat additional 5 to 10 seconds, in intervals, if needed. Put on frozen Eclair Cake. Put back in freezer and add another layer, if desired. This is a very thick. Use as soon as possible. The Dark Chocolate Sour Cream Ganache is wonderful with this. Not too sweet to offset the sweetness of the cake.