pumpkin eclair icebox cake

Name: Pumpkin Eclair Icebox Cake
Prep time: 20 min
Yield: 12
Cuisine: American
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

19 Pinches

Roberta Isaacson

highland park, IL

Updated on Nov 14, 2014

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

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prep time 20 Min

cook time

method No-Cook or Other

yield 12 serving(s)

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

How To Make pumpkin eclair icebox cake

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.

Step 2

Cover the pudding with a layer of graham crackers. Spread half of the remaining pudding mixture over the graham crackers.
Step 3

Repeat with another layer of graham crackers and remaining pudding mixture. Cover with one final layer of graham crackers.
Step 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.
Step 5

Cover and chill for at least 4 - 6 hours before serving.
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