CHOCOLATE-COVERED PUMPKIN ÉCLAIR CAKE

Chocolate-Covered Pumpkin Éclair Cake image

See pumpkin in a whole new light with this decadently delicious Chocolate-Covered Pumpkin Éclair Cake! If you can make pudding and arrange graham crackers in a pan, you can make this easy, no-bake Chocolate-Covered Pumpkin Éclair Cake.

Provided by My Food and Family

Categories Home

Time 3h30m

Yield 9 servings

Number Of Ingredients 7

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Ingredients

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups cold milk
1/2 cup canned pumpkin
1/2 tsp. pumpkin pie spice
15 cinnamon graham crackers, broken crosswise in half (30 squares), divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 oz. BAKER'S Semi-Sweet Chocolate

Steps:

Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and pumpkin pie spice; mix well. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with 10 graham squares, overlapping as needed to form even layer.
Add 2-1/2 cups COOL WHIP to pudding mixture; whisk just until blended. Spread half the pudding mixture over graham squares in pan; cover with half the remaining graham squares. Repeat layers of pudding mixture and graham squares. Refrigerate 3 hours.
Microwave remaining COOL WHIP with chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended when stirred; spread over dessert. Refrigerate 15 min.

Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 3.6003 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g