Pumpkin Éclair 'Cake' - Kraft Recipes Top
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Pumpkin Éclair 'Cake'

Prep Time
Total Time

16 servings

Strictly speaking, this glorious pumpkin dessert is neither a cake nor an éclair. It is, however, perfectly scrumptious—and a cinch to make.

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What You Need

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Make It

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  • 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.

Special Equipment Needed


Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.

Important Note

When preparing this delicious dessert, be sure to use the larger 5.1-oz. (6-serving size) package of JELL-O Vanilla Flavor Instant Pudding instead of the 3.4-oz. (4-serving size) package.


Prepare using 1 pkg. (1.5 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding (6-serving size), fat-free milk and COOL WHIP LITE Whipped Topping.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 230
Total fat 9g
Saturated fat 5g
Cholesterol 2.7466mg
Sodium 280mg
Carbohydrate 38g
Dietary fiber 1g
Sugars 21g
Protein 3g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from delicious delicious recipe. must have.........................................................................
Date published: 2016-11-03
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