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pumpkin eclair icebox cake

TopKatt8 avatar
Recipe by
Roberta Isaacson
@TopKatt8
highland park, IL

This is a twist to the popular chocolate eclair cake, which happens to be one of my sons favorites.

yield 12 serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For pumpkin eclair icebox cake

  • 1 box instant pumpkin spice pudding or instant vanilla pudding and add a little pumpkin puree
  • 1 - 8 ounce container frozen whipped topping, thawed
  • 1 - 14 ounce box graham crackers
  • 1 - 16 ounce can cream cheese icing

How To Make pumpkin eclair icebox cake

  • 1
    Prepare pudding according to package directions. If using vanilla pudding, add a few spoonfuls of pumpkin puree. Gently fold entire container of frozen whipped topping into pudding. Spread a small amount(approx. 1/2 cup) of pudding mixture in the bottom of 9 x 13 pan.
  • 2
    Cover the pudding with a layer of graham crackers. Spread half of the remaining pudding mixture over the graham crackers.
  • 3
    Repeat with another layer of graham crackers and remaining pudding mixture. Cover with one final layer of graham crackers.
  • 4
    Microwave cream cheese icing for 10 - 15 seconds, until the icing is the texture of lightly whipped cream. Pour over top layer of graham crackers and smooth with spatula.
  • 5
    Cover and chill for at least 4 - 6 hours before serving.
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