Pumpkin Eclair Cake

By srumbel

Pumpkin Eclair Cake is like a cross between pumpkin cheesecake and eclairs. One of the EASIEST, and most delicious, fall dessert recipes you will ever make!
from favfamilyrecipes.com

Ingredients

• 2 14.4 oz packages graham crackers
• 1 large box pumpkin spice instant pudding mix
• 3 1/2 cups milk
• 8 oz Cool Whip thawed
• Frosting
• 3/4 cup white chocolate chips melted
• 2 tsp light corn syrup
• 2 tsp vanilla extract
• 3 Tbsp butter softened
• 1 1/2 cups powdered sugar
• 3 Tbsp milk
• cinnamon optional, to taste

Preparation

Step 1

In a 9x13 pan, cover bottom with one layer of graham crackers (whole).
Mix pudding and milk and beat for 2 minutes on medium. Gently fold in Cool Whip.
Pour half of the mixture over the graham crackers and cover with a second layer of graham crackers.
Pour remaining pudding mixture over the top and cover with another layer of graham crackers. Refrigerate for 2 hours.
Combine remaining ingredients to make frosting. Beat until smooth.
Pour over graham crackers and refrigerate overnight.
Optional: Lightly sprinkle the top of the cake with cinnamon before serving.

Servings: 12