Pumpkin Eclair Icebox Cake Recipe

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Pumpkin Eclair Icebox Cake

Roberta Isaacson

By
@TopKatt8

This is a twist to the popular chocolate eclair cake, which happens to be one of my sons favorites.


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Rating:

Comments:

Serves:

12

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

1 box instant pumpkin spice pudding or instant vanilla pudding and add a little pumpkin puree
1 - 8 ounce container frozen whipped topping, thawed
1 - 14 ounce box graham crackers
1 - 16 ounce can cream cheese icing

Directions Step-By-Step

1
Prepare pudding according to package directions. If using vanilla pudding, add a few spoonfuls of pumpkin puree. Gently fold entire container of frozen whipped topping into pudding. Spread a small amount(approx. 1/2 cup) of pudding mixture in the bottom of 9 x 13 pan.
2
Cover the pudding with a layer of graham crackers. Spread half of the remaining pudding mixture over the graham crackers.
3
Repeat with another layer of graham crackers and remaining pudding mixture. Cover with one final layer of graham crackers.
4
Microwave cream cheese icing for 10 - 15 seconds, until the icing is the texture of lightly whipped cream. Pour over top layer of graham crackers and smooth with spatula.
5
Cover and chill for at least 4 - 6 hours before serving.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy