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Banana-blueberry graham éclair

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    Banana-blueberry graham éclair

    This recipe will give you just enough sweetness without the heaviness of most desserts ― a simple swap for a banana éclair!


    1 1/2 cups low-fat (2%) milk
    1 3.4-ounce box banana cream pudding
    1 8-ounce container frozen whipped topping, thawed
    8 half-pint mason jars
    15 whole graham crackers, crushed
    1 large banana, sliced into 24 pieces
    1/2 cup blueberries


    1. In a medium bowl, whisk together milk and pudding mix for 2 minutes. Set aside for 3 minutes or until pudding is set.
    2. Use a spatula to fold the whipped topping into the pudding.
    3. Place 3 tablespoons crushed graham cracker into each jar. Then scoop 1/4 cup pudding mixture over the top. Repeat with 3 more tablespoons of crushed graham cracker and 1/4 cup pudding mixture. Sprinkle each with remaining crushed graham cracker.
    4. Cover and place in the refrigerator for at least 3 hours.
    5. Just before serving, garnish with 3 banana slices and several blueberries. Enjoy!

    Makes 8 servings

    Recipe contains: milk, wheat

    Carb choices per serving: 3


    You can also make this recipe in an 8-by-8-inch pan!

    Nutrition Facts