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–+ servings

No-bake Pumpkin Eclair Cake

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Total time6 hours 10 minutes
Ingredients Method Equipment

Ingredients
  

  • 1 box Instant Pumpkin Pudding 3 oz
  • 2 cups whole milk
  • 2 packets graham crackers
  • 1 cup heavy whipping cream
  • 1 cup Cool Whip
  • cinnamon chips for topping

Step by Step
 

  1. Prepare the pudding and set aside to firm up for 5 minutes.
  2. Line a loaf pan with plastic or parchment.
  3. Start with a of graham crackers and add pudding on top. Keep on layering, alternating, until the pan is full. YOu can also add some chocolate nibs in between.
  4. Cover and freeze for 4 – 6 hours.
  5. Lift from the pan with the plastic liner and place it on a serving plate.
    Whip the heavy cream and mix with the cool whip.
  6. Cover the cake with the whipped cream and top with a dash of cinnamon and some cinnamon chips. Serve immediately.
Start Cooking Assistent

Equipment

9" Loaf Pan

Nutrition

Serving: 1 sliceCalories: 230 kcalCarbohydrates: 11 gProtein: 2 gFat: 9 gSaturated Fat: 6 gPolyunsaturated Fat: 0.4 gMonounsaturated Fat: 2 gCholesterol: 28 mgSodium: 26 mgPotassium: 87 mgFiber: 0.03 gSugar: 9 gVitamin A: 368 IUVitamin C: 0.1 mgCalcium: 70 mgIron: 0.03 mg
Author: Susan Queck
Servings: 12 slices
Course: Cake
Cuisine: American

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