If you love easy fall desserts, look no further than this Pumpkin Eclair Cake! Layers of cinnamon graham crackers layered with a creamy pumpkin filling and topped with whipped topping – this no-bake icebox cake is as easy as can be!
Prep Time 10 minutesminutes
Chill Time 4 hourshours
Total Time 4 hourshours10 minutesminutes
Servings 12-16 servings
Ingredients
23.4-oz packages instant French vanilla pudding mix
In a medium bowl, thoroughly mix the pudding mix, milk, pumpkin puree, half of the whipped topping, and the pumpkin pie spice.
Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan.
Evenly spread half of the pudding mixture over the crackers.Top with another layer of graham crackers and the remaining pudding mixture. Top with a final layer of graham crackers. Spread the remaining whipped topping over the final layer of graham crackers.
Cover and chill for at least 4 hours. Before serving, lightly dust with cinnamon or pumpkin pie spice.