EASY NO BAKE PUMPKIN ECLAIR CAKE
Prep Time: 10 minutes
1 3 oz box Instant Pumpkin Pudding
2 C whole Milk
2 packets Graham Crackers
1 C Heavy Whipping Cream
1 C Cool Whip
Optional – cinnamon chips for topping
Prepare the pudding and set aside to firm up for 5 minutes.
Line a loaf pan with plastic or parchment and layer graham crackers and pudding. I made a single layer, but if your pan is wider you can widen your eclair.
Freeze for 4 – 6 hours.
Lift from the pan with the plastic liner and place it on a serving plate. Whip the heavy cream and mix with the cool whip. Cover the cake and top with a dash of cinnamon and some cinnamon chips. Serve immediately.
SOURCE: pintsizedbaker – by Karyn Granrud