If you like pumpkin pie, you'll love this dessert! It's much lighter than traditional pumpkin pie and ohhh so yummy.
Pumpkin Pan Eclair Dessert
Prepare 1 day before serving
prepare in a 9x13 pan
1 large or 2 small packages of vanilla instant pudding
1 12 ounce tub of cool whip (thawed)
1 box of regular or cinnamon graham crackers
1 cup of pumpkin puree
1 tablespoon of pumpkin pie spice
2 cups of COLD milk
1 can vanilla or cream cheese frosting
Mix the pudding and milk together, add the pumpkin puree and pie spice---mix well.
Fold in the cool whip. Line the 9x13 pan with a layer of graham crackers. Spread about 1/3 of the filling over the graham crackers. Add another layer of graham crackers, then another 1/3 of the filling. Add another layer of graham crackers and the rest of the filling. Top off with a layer of graham crackers. Cover with foil and refrigerate overnight. Before serving spread the vanilla or cream cheese frosting over the top layer of graham crackers and enjoy.
Prepare 1 day before serving
prepare in a 9x13 pan
1 large or 2 small packages of vanilla instant pudding
1 12 ounce tub of cool whip (thawed)
1 box of regular or cinnamon graham crackers
1 cup of pumpkin puree
1 tablespoon of pumpkin pie spice
2 cups of COLD milk
1 can vanilla or cream cheese frosting
Mix the pudding and milk together, add the pumpkin puree and pie spice---mix well.
Fold in the cool whip. Line the 9x13 pan with a layer of graham crackers. Spread about 1/3 of the filling over the graham crackers. Add another layer of graham crackers, then another 1/3 of the filling. Add another layer of graham crackers and the rest of the filling. Top off with a layer of graham crackers. Cover with foil and refrigerate overnight. Before serving spread the vanilla or cream cheese frosting over the top layer of graham crackers and enjoy.
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