See pumpkin in a whole new light with this decadently delicious Chocolate-Covered Pumpkin Éclair Cake! If you can make pudding and arrange graham crackers in a pan, you can make this easy, no-bake Chocolate-Covered Pumpkin Éclair Cake.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 9 servings
Number Of Ingredients 7
Steps:
- Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and pumpkin pie spice; mix well. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with 10 graham squares, overlapping as needed to form even layer.
- Add 2-1/2 cups COOL WHIP to pudding mixture; whisk just until blended. Spread half the pudding mixture over graham squares in pan; cover with half the remaining graham squares. Repeat layers of pudding mixture and graham squares. Refrigerate 3 hours.
- Microwave remaining COOL WHIP with chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended when stirred; spread over dessert. Refrigerate 15 min.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 3.6003 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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