Pumpkin Eclair Icebox Cake
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- 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
1Prepare 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.
2Cover the pudding with a layer of graham crackers. Spread half of the remaining pudding mixture over the graham crackers.
3Repeat with another layer of graham crackers and remaining pudding mixture. Cover with one final layer of graham crackers.
4Microwave 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.
5Cover and chill for at least 4 - 6 hours before serving.