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Pumpkin Spice Eclair Cake
Pumpkin Spice Eclair Cake

Pumpkin Spice Eclair Cake

3 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
Beat pudding mix and milk in large bowl with whisk. Refrigerate 10 minutes to set.
2
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.
3
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.
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