PUMPKIN ÉCLAIR 'CAKE'

Pumpkin Éclair 'Cake' image

Pump up the pumpkin when you whip up a Pumpkin Éclair 'Cake' for your fall dessert offerings. Strictly speaking, this glorious pumpkin éclair cake is neither a cake nor an eclair. It is, however, perfectly scrumptious-and a cinch to make.

Provided by My Food and Family

Categories Home

Time 3h35m

Yield 16 servings

Number Of Ingredients 7

Ingredients

1 pkg. (5.1 oz.) JELL-O Vanilla Flavor Instant Pudding
2-1/4 cups cold milk
3/4 cup canned pumpkin
1 tsp. pumpkin pie spice
1 pkg. (14.4 oz.) cinnamon graham crackers, divided
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped

Steps:

Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and spice; mix well. Let stand 5 min.
Meanwhile, cover bottom of 13x9-inch pan with 9 crackers, breaking as necessary to form even layer.
Add 2 cups COOL WHIP to pudding; whisk just until blended. Spread half the pudding mixture over crackers in pan; cover with half of the remaining crackers. Repeat layers of pudding and crackers. Refrigerate 3 hours.
Microwave remaining COOL WHIP and 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 230, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 2.7466 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g