Pumpkin Spice Eclair Cake
Makes:
9 servings
Total Time:
3 hr 15 min
Submitted by:
Category:
Desserts
Sub Category: Puddings & Custards
what you need
- 1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding
- 1-1/2 cups cold milk
- 15 HONEY MAID Gingerbread Grahams, broken in half (30 squares), divided
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1 container (12 ounce) whipped vanilla frosting
- 1 Tbsp. pumpkin pie spice
make it
Beat pudding mix and milk in large bowl with whisk. Refrigerate 10 minutes to set.
Arrange 10 graham squares, slightly overlapping, on bottom of 8-inch square pan; set aside. Stir thawed cool whip topping into pudding. Spread half the pudding mixture over graham squares in pan; top with layers of 10 of the remaining graham squares, remaining pudding mixture and remaining graham squares.
Mix the pumpkin pie spice into the frosting and frost the cake. Optional: crush one more gingerbread graham cracker very fine to add a finishing touch to the top of the cake. Refrigerate 3 hours.
Notes
