Eclair Cake

I got this recipe from a friend in choir who brought it to one of our rehearsals.  During a rehearsal break a few weeks ago I kind of went a little nuts over the cake and she admitted that it was embarrassingly easy and passed along the recipe.  It is embarrassingly easy, but soooooooo tasty!

Ingredients for Pudding:

• 1 lb. box graham crackers
• 3 1/2 C milk
• 2 small packages of instant vanilla or french vanilla pudding
• 1 (8 oz.) tub of Cool Whip
• Optional: add 1 tsp. of either orange or almond extract

Ingredients for Frosting (Beat all ingredients until smooth)

• 2 squares of unsweetened bittersweet chocolate, melted
• 2 tsp. light corn syrup
• 2 tsp. vanilla extract
• 3 T. butter
• 1 1/2 C powdered sugar
• 3 T. milk

Instructions

1. Spray 13"x9" pan with non-stick cooking spray.  
2. Line the bottom with a layer of graham crackers.
3. Mix pudding with milk, beat at medium speed for 2 minutes.
4. Blend in Cool Whip
5. Pour 1/2 the mix over graham crackers
6. Place 2nd layer of graham crackers over pudding.
7. Pour remaining half of pudding
8. Cover with the final layers of graham crackers
9. Refrigerate for 2 hours
10. Frost
11. Refrigerate overnight

And that's it!  Make it lighter by using low-fat or fat free ingredients.  Make it easier by buying a can of frosting at the store rather than making your own.  Stays good in the fridge for several days afterwards.  :-) 

Roasted Banana Pudding

Ingredients

• 5 ripe, unpeeled bananas
• 2 cups milk
• 2/3 cup sugar, divided
• 2 T cornstarch
• 1/4 tsp. salt
• 2 large eggs
• 1 T butter
• 2 tsp. vanilla extract
• 1 (12oz) container frozen whipped topping, thawed and divided
• 45 vanilla wafers, divided

Instructions

1. Preheat oven to 350F
2. Place bananas on a baking sheet covered in parchment paper.  Bake at 350 for 20 minutes.  Remove 3 bananas; Peel and cut into 1/2 inch slices.  Bake the remaining 2 bananas at 350 for an additional 20 minutes.  Carefully peel and place the 2 bananas in a small bowl, and mash until smooth.
3. Combine milk and 1/3 cup sugar in a saucepan over medium-high heat.  Bring to a simmer (do not boil).
4. Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; stir well with a whisk.  Gradually add hot milk mixture, stirring constantly with a whisk.  Return milk to pan.  Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly.  Remove from head.  Add mashed bananas, butter, and vanilla, stirring until butter melts.  Place pan in a large ice-filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally.  Fold half of whipped topping into pudding.
5. Spread 1 cup custard evenly over the bottom of an 11 x 7" baking dish.  Top with 20 vanilla wafers and half of the banana slices.  Spoon half of remaining custard over banana.  Repeat procedure with 20 wafers, banana slices, and custard.  Spread remaining half of whipped topping evenly over top.  Crush remaining 5 wafers; spring over top, Refrigerate 1 hour or until chilled.  

Recipe from Cooking Light Magazine, August 2011

http://www.myrecipes.com/recipe/roasted-banana-pudding-50400000114472/

Shared by Kristi Turner