Eclair Banana Cake (Print Version)

# Ingredients:

01 - 2 3/4 cups of chilled whole milk.
02 - Two packs (3.4 oz each) of instant banana pudding.
03 - 9 to 10 medium bananas, sliced (save about 15 slices for decorating).
04 - 14.4 oz of honey-flavored graham crackers.
05 - 8 oz of thawed whipped topping.
06 - 16 oz of chocolate frosting.

# Instructions:

01 - Whisk together the pudding mix and cold milk until it thickens up.
02 - Gently fold the whipped cream into the pudding mixture.
03 - Line the bottom of a 9x13 dish with graham crackers.
04 - Spread a layer of banana slices over the crackers.
05 - Pour half of the pudding blend over the bananas.
06 - Repeat the crackers, bananas, and pudding layers.
07 - Use more graham crackers to add a top layer.
08 - Heat the frosting in the microwave until it's easy to pour.
09 - Pour the warm frosting over the top crackers evenly.
10 - Let it chill for at least 4 hours in the fridge.
11 - Slice into portions and top each with the reserved banana slices.

# Notes:

01 - No baking needed.
02 - Ripe bananas taste better in this dessert.
03 - Plan for 4 hours chilling time.
04 - Can be stored frozen for up to 3 months.
05 - Keeps fresh in the fridge for 4 days.

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