Banana Split Eclair Dessert with Banana Whipped Cream Recipe

Instructions

• In a large bowl, mix together the Vanilla Instant pudding mix and cold milk.
• Whisk until the pudding starts to thicken!
• Fold in the thawed whipped topping.
• In a 9 X 13 dish, spoon out 2-3 spoon fulls of pudding mixture into the bottom of the dish.
• Lay out a row of graham crackers.
• Slice 1 banana and add slices on top of graham crackers. Slice 4 strawberries and add them to the banana layer and sprinkle on 1/4 cup drained crushed pineapple.
• Cover the graham crackers and fruit with half of the pudding.
• Lay down another layer of graham crackers.
• Slice 1 banana and add slices on top of graham crackers. Slice 4 strawberries and add them to the banana layer and sprinkle on 1/4 cup drained crushed pineapple.
• Cover with pudding. Finish with a graham cracker layer.
• Heat the chocolate frosting so that it easy to pour but not completely liquid. (I normally stick my cans of frosting into the microwave for about 20 seconds.)
• Spread the chocolate frosting over the top layer of graham crackers.
• Refrigerate for 6-8 hours (or overnight) *Long enough for the graham crackers to become soft*

For the banana whipped cream:

• When ready to decorate, add heavy whipping cream, powered sugar and banana extract to a bowl of a stand mixer or use an electric mixer.
• Whip on medium - medium high speed until stiff peaks form.

To decorate:

• Fill a pipping bag with the banana whipped cream.
• Pipe 16 swirls on top of the eclair. 4 across etc.
• Top swirls with banana slices, strawberry slices, drained crushed pineapple and cherries.