Banana Split Eclair Parfaits. Banana pudding, real cream and fresh fruit.

Three things inspired this dessert recipe: my mom’s Eclaire Cake, this organic banana pudding I found at Sprouts, and my love of banana splits, of course.  If you have ever had eclair cake, you might be familiar with how the graham crackers turn a little soggy from sitting in the pudding, and they take the place of the delicate puff pastry shells of a traditional eclair. The softened crackers fool the palate quite well. If you desire, graham crackers can be found gluten free. When you make this, you can use cool whip, but I used heavy whipping cream. Furthermore, fruit preserves or sundae toppings can be used in place of fresh fruit.  Next time you’re in the mood for a banana split, but want to mix things up a bit… or you just don’t want your dessert to melt quickly in the heat, whip these up instead! Scroll down for recipe.↓ 

Prepare the ingredients for your parfait layers: banana pudding/whipped cream mixture, graham crackers and fresh fruit (or preserves). ↓

banana parfait8Crumble graham crackers into bottom of parfait cups
(I made six medium sized parfaits).↓

banana parfait7Fill a pastry piping bag or large zip-lock-type bag with all of the pudding/whipped cream mixture.
This is the easiest and cleanest way to
fill the cups with the mixture.↓

banana parfait6Fill cups about 1/4 full with mixture.↓

banana parfait5Using the back of a spoon, flatten and smooth the mixture.↓

banana parfait4Next layer is the strawberries. Just spoon these in.↓

banana parfait3Next comes another layer of crumbled graham crackers, followed by another layer of pudding mix, a layer of pineapple, and a third layer of crumbled graham crackers. After the crackers, use a glass to gently press the mixture down a little.↓

banana parfait2Finally, add a third layer of pudding mix, flatten with the bottom of a spoon, and top with a generous squirt of chocolate syrup.↓

banana parfaitFor best results, store these in refrigerator for a few hours, so the crackers can soften. You can store them over night as well. When ready to serve, top each with a dollop of whipped cream and a maraschino cherry.↓

banana split eclair parfait

Banana Split Eclair Parfait

Banana pudding and fresh fruit come together to make a delicious non-melting treat! Makes 6 - 8 parfaits, depending on size (I made 6 large/medium ones).



  • 1- 3.4 oz. box banana pudding
  • 3/4 cup heavy whipping cream*
  • 6-8 whole graham crackers crumbled (gluten free are available)
  • 1 1/2 cup *strawberries diced
  • 1 1/2 cup *pineapple diced
  • few tablespoons sugar for cream and fruit
  • 1/2 tsp. vanilla
  • 1/2 cup or more chocolate syrup
  • whipped cream for garnish
  • maraschino cherries for garnish
  • chopped nuts if desired, for garnish



  • Prepare pudding according to package directions. If cooked, allow to cool, with plastic wrap over the surface to prevent a film from forming on top of pudding.
  • With an electric mixer, combine heavy cream with one tablespoon sugar and 1/2 tsp. vanilla. Whip until light and fluffy.
  • When pudding is cool, add whipped cream and beat with electric mixer, once again, until well mixed and a little fluffy.
  • Chop strawberries and pineapple and place in separate bowls. To each fruit, add a tablespoon of sugar and mix gently.
  • Transfer pudding mixture into a frosting piping bag or large zip-lock-type bag. Cut a hole out of the corner of the bag.
  • Prepare your work surface, with pudding/whip cream mixture, graham crackers and chopped fruit.

In each cup or bowl layer in this order:

  • Graham cracker crumbles,
  • Pudding/whip cream mixture (pipe it in, then flatten and smooth with back of a spoon),
  • Strawberries (spoon them in),
  • Graham cracker crumbles,
  • Pudding/whip cream mixture,
  • Pineapple,
  • Graham cracker crumbles (gently compress/flatten all layers down with the bottom of a glass),
  • Pudding/whip cream mixture.
  • Complete the layers with a healthy squirt of chocolate syrup.
  • Place in refrigerator and let chill for at least four hours (or overnight), so the graham crackers will soften.
  • When ready to serve, add a dollop of whipped cream and top with a cherry. (Top with nuts if desired). Serve immediately.


Instead of whipping cream, you can use a small tub (8 oz.) of Cool Whip topping.
Instead of fresh fruit, you can use preserves or sundae toppings.

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