Monday, September 19, 2011

Pumpkin Éclair Dessert


  • 1 (15 oz) container of butter cream or cream cheese frosting
  • 1 (16 oz) box of cinnamon graham crackers
  • 2 (3 oz) packages instant pumpkin pudding mix
  • 3 1/2 c of milk
  • 1 (8 oz) container of whipped topping


  1.  Whisk vanilla pudding and milk until thick (approximately 5 min)
  2. Fold in container of cool whip
  3. Line 9 X 13 pan with one layer of graham crackers
  4. Pour in half of pudding mixture over the graham crackers
  5. Place a 2nd layer of graham crackers
  6. Pour in remaining pudding mixture
  7. Place a 3rd layer of graham crackers
  8. Heat container of frosting in microwave (approximately 30 sec) so that you can pour it over last layer of graham crackers
  9. Refrigerate for a few hours or overnight


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