Pumpkin Eclair Cake

Name: Pumpkin Eclair Cake
Prep time: 10 min
Total time: 4 h 10 min
Yield: 12 -16 servings
Ingredients: 2 3.4-oz packages instant French vanilla pudding mix; 2 ½ cups milk; 1 15-oz can pumpkin puree; 1 8-oz tub frozen whipped topping, thawed, divided; 1 teaspoon pumpkin pie spice; 1 14-oz box cinnamon graham cracker squares

User Reviews

4.4

156 reviews

Good

Prep Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 10 mins
Servings
12 -16 servings

Pumpkin Eclair Cake

Iris Warren

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If you love easy fall desserts, look no further than this Pumpkin Eclair Cake! Layers of cinnamon graham crackers layered with a creamy pumpkin filling and topped with whipped topping – this no-bake icebox cake is as easy as can be!

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Ingredients

Servings

2 3.4-oz packages instant French vanilla pudding mix
2 ½ cups milk
1 15-oz can pumpkin puree
1 8-oz tub frozen whipped topping, thawed, divided
1 teaspoon pumpkin pie spice
1 14-oz box cinnamon graham cracker squares

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Instructions

In a medium bowl, thoroughly mix the pudding mix, milk, pumpkin puree, half of the whipped topping, and the pumpkin pie spice.
Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan.
Evenly spread half of the pudding mixture over the crackers.Top with another layer of graham crackers and the remaining pudding mixture. Top with a final layer of graham crackers. Spread the remaining whipped topping over the final layer of graham crackers.
Cover and chill for at least 4 hours. Before serving, lightly dust with cinnamon or pumpkin pie spice.