No Bake Pumpkin Spice Eclair Cake
Whip up this pumpkin spice éclair cake for a sweet, no-bake, and fuss-free fall treat that will have you swooning in just 15 minutes prep!
- Prep time
- 15 min
- Cook time
- Not listed
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 can vanilla frosting
- 4 packages Graham crackers
- 1 can pumpkin purée (15 ounces)
- 3 teaspoons pumpkin pie spice (divided)
- 3 tablespoons condensed milk (optional)
- 5 cups milk (divided)
- 2 packets vanilla pudding (3½ ounces (for each packet))
- 1 tub cool whip (thawed at room temperature)
Instructions
- 1
Place the cool whip to thaw at room temperature for an hour.
- 2
In a bowl, combine 3 cups of whole milk, two packets of vanilla pudding powder, 2 teaspoons of pumpkin pie spice, and 1 can of pumpkin purée ; if you prefer it sweeter, you can add condensed milk at this stage. Mix these ingredients well with a whisk.
- 3
Fold in the thawed cool whip.
- 4
In a separate bowl, mix the remaining 2 cups of milk with the remaining teaspoon of pumpkin spice.
- 5
Add a bit of the cream mixture to the spice.
- 6
Add some of the cream mix to the bottom of your 9x13 tray or 10x14 tray.
- 7
Dip each Graham cracker in the milk and line the bottom of 9x13 tray.
- 8
Once filled, add a layer cream.
- 9
Repeat the process with another layer of graham crackers and cream.
- 10
Your final layer should consist of cream, resulting in a total of 3 layers of cookies and 3 layers of cream (I prefer leaving about 1½ cups of cream left so I don't oversaturate the dessert, or you can make a 4th layer).
- 11
Remove the foil covering off the frosting can and microwave for 20-30 seconds until it slightly melts.
- 12
Pour the melted frosting over the top layer of cream and smooth it out evenly.
- 13
Refrigerate for 4 hours before serving.