Pumpkin Eclair "Cake"

Name: Pumpkin Eclair "Cake"
Ingredients: 1 pkg. (6-serving size) Jell-O Vanilla Instant Pudding; 2-1/4 cups cold milk; 3/4 cup canned pumpkin; 1 tsp. pumpkin pie spice; 1 pkg. (400 g) graham wafers, divided; 1 tub (1 L) Cool Whip Whipped Topping, thawed, divided; 4 oz. Baker's Semi-Sweet Chocolate, chopped

7 ingredients

11 steps

Ingredients

1 pkg. (6-serving size) Jell-O Vanilla Instant Pudding
2-1/4 cups cold milk
3/4 cup canned pumpkin
1 tsp. pumpkin pie spice
1 pkg. (400 g) graham wafers, divided
1 tub (1 L) Cool Whip Whipped Topping, thawed, divided
4 oz. Baker's Semi-Sweet Chocolate, chopped

Directions

1

Beat pudding mix and milk in large bowl with whisk 2 min.
2

Add pumpkin and spice; mix well.
3

Let stand 5 min.
4

Meanwhile, cover bottom of 13x9-inch pan with about 9 wafers, breaking as necessary to form even layer.
5

Add 2 cups Cool Whip to pudding; whisk just until blended.
6

Spread half the pudding mixture over wafers in pan; cover with half of the remaining wafers.
7

Repeat layers of pudding and wafers.
8

Refrigerate 3 hours.
9

Microwave remaining Cool Whip and chocolate in microwaveable bowl on HIGH 1 min.
10

or until chocolate is completely melted and mixture is well blended when stirred; spread over dessert.
11

Refrigerate 15 min.