Pumpkin Eclair Cake

Pumpkin season has arrived!! 

Even so, it still feels like summer here in NC. Hopefully we’ve got a cool front headed our way soon. But until then, it’s still too hot to want to turn on the oven very much. 

It’s a good thing this Pumpkin Eclair Cake is totally no-bake! Have you ever made an eclair cake? Ridiculously easy and ridiculously good. Layers of graham crackers and pudding get together a form a nearly cake-like texture beneath a thick layer of chocolate. HEAVEN. 

I switched up the traditional eclair cake for a more seasonally appropriate version. Instead of honey grahams, we’re using cinnamon graham crackers. And instead of vanilla pudding, we’re mixing in a little pumpkin! This is a perfect Fall dessert that you can whip up in a snap. Enjoy!

• a full box of cinnamon graham crackers
• 3.4 ounce vanilla or cheesecake instant pudding mix
• 1 1/4 cup skim milk
• 1/4 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 8 ounces Cool Whip
• 16 ounces Pillsbury Milk Chocolate Frosting or one recipe prepared chocolate ganache

Directions:

1. Whisk together the pudding mix, milk, pumpkin puree, and pumpkin pie spice.
2. Fold in the Cool Whip.
3. Fill the bottom of a 9×13 baking dish with an even layer of graham crackers. 
4. Pour 1/3 of the pudding mixture over the graham crackers and spread evenly.
5. Repeat with the remaining graham crackers and pudding mixture (break apart the graham crackers as needed to fill in the space).
6. End with a layer of graham crackers on top.
7. Remove the foil lining from the top of the frosting can. Microwave in 30-second increments until frosting is pourable.
8. Pour frosting over the top graham layer and spread as needed. 
9. Let cake chill for at least 4 hours, best if overnight, before cutting and serving.