Pumpkin Spice Eclair Cake

• Vegetarian

• Baking & Spices

  • 1 tub Cream cheese frosting, prepared
  • 1 1/4 tsp Pumpkin spice
  • 16 oz Topping, whipped

• Snacks

  • 2 boxes Cinnamon graham crackers

• Drinks

  • 3 cups Pumpkin spice coffee creamer

• Desserts

  • 2 small boxes Vanilla instant pudding

Found on shakentogetherlife.com

Description

Ingredients

• 3 cups of cold pumpkin spice coffee creamer
• Two small boxes of vanilla instant pudding
• 3/4 teaspoon pumpkin pie spice
• 16 oz.of whipped topping, thawed
• 2 boxes of cinnamon graham crackers
• One tub of prepared cream cheese frosting
• 1/2 teaspoon pumpkin pie spice

Directions

• First, whisk together pudding mixes and coffee creamer.
• Allow pudding to set for 1-2 minutes so it thickens slightly.
• Fold in the thawed whipped topping and 3/4 teaspoon pumpkin pie spice and mix until just combined.
• In a 9x13 baking pan, cover the bottom with a layer of cinnamon graham crackers.
• Spread 1/2 of the pumpkin spice pudding mixture over the crackers.
• Add another layer of cinnamon graham crackers.
• Spread the remaining 1/2 of the pumpkin spice pudding mixture over the crackers.
• Add the final layer of cinnamon graham crackers.
• Remove the lid and silver seal from the tub of frosting.
• Microwave the frosting at 50% power for 30 second intervals until the frosting is warm enough to be poured.
• Stir 1/2 teaspoon of pumpkin pie spice into the frosting and combine.
• Pour the frosting over the graham crackers and spread it evenly to cover the top of the cake.
• Cover and refrigerate for 4 hours or overnight.
• Cut into squares and serve!