Pumpkin Eclair Cake

By Wollygator

Ingredients

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

Details

Servings 12
Preparation time 15mins
Adapted from favfamilyrecipes.com

Preparation

Step 1

1.In a 9x13 pan, cover bottom with one layer of graham crackers (whole).

2.Mix pudding and milk and beat for 2 minutes on medium. Gently fold in Cool Whip.

3.Pour half of the mixture over the graham crackers and cover with a second layer of graham crackers.

4.Pour remaining pudding mixture over the top and cover with another layer of graham crackers. Refrigerate for 2 hours.

5.Combine remaining ingredients to make frosting. Beat until smooth.

6.Pour over graham crackers and refrigerate overnight.

7.Optional: Lightly sprinkle the top of the cake with cinnamon before serving.