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Pumpkin Eclair Cake
Pumpkin Eclair Cake

Pumpkin Eclair Cake

4 Hr(s) 20 Min(s)
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1 serving
Original recipe yields 1 serving
1 box (4 serving ) JELL-O Vanilla Instant Pudding (can be sugar-free)
1 box (4 serving) JELL-O Butterscotch Instant Pudding, (can be sugar-free)
1 can (15 oz.) pumpkin
1 ½ teaspoons either cinnamon or pumpkin pie spice
3 cups milk
1 tub (8 oz.) Cool Whip (fat free is fine)
1 box (14 oz.) Nabisco Graham Crackers
1 container cream cheese frosting
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Let's Make It
1
Blend puddings, pumpkin, spice, and milk until thoroughly blended. Fold in Cool Whip.
2
Line a 9 x 13 inch pan with sheets of graham crackers, breaking some to fit spaces. Spoon half of pudding mixture on crackers and spread until smooth. Add another layer of crackers, breaking some to fit spaces. Add rest of pudding mix and smooth. Add third layer of crackers. Remove foil from frosting (make sure there is NO foil remnants) and microwave frosting for 30 seconds. Stir. If frosting looks thin enough to pour, pour over éclair/cracker layer. If not, microwave another 10 seconds. Spread frosting to all edges and seal edges of pan.
3
Cover with plastic wrap (don’t touch frosting) and refrigerate for at least 4 hours or overnight.
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