I love eclair cake! It is so easy to make, you should make it the day before, which is great because less work the day of a get together, and it’s absolutely delicious! I pumpkin spiced it up for the fall season.

Ingredients:

• Cinnamon Graham Crackers
• Pumpkin Spice instant pudding (3.4oz)
• Cheesecake instant pudding (3.4oz)
• 1/2 tsp cinnamon & pumpkin pie spice
• 3 1/2 cups whole milk
• 8oz Cool whip tub
• Cream cheese frosting tub
• Orange food coloring (optional)
• Added Optional design: 30g chopped white chocolate, 10g heavy whipping cream, oil food coloring

Directions:

1. In a large bowl, whisk together the pudding mixes and milk for a few minutes, then fold in the cool whip. Add orange gel food coloring if you want a more orange pumpkin vibe
2. Add a layer of graham crackers to a 13×9 pan, then spread half of the pudding/cool whip mixture and then another layer of graham crackers, the rest of the pudding mixture, then another layer of grahams
3. Open up the frosting tub and warm it in the microwave for a few seconds, give it a stir and pour on top of the grahams and spread evenly
4. If you want to do the optional design, you can melt the white chocolate and cream in the microwave and add oil food coloring, add to a piping bag and make lines across the eclair cake. Take a skewer and lightly run it in opposing directions until you have the desired design (see video for more details) You can also add sprinkles around the edge
5. Chill in fridge for at least a few hours but preferably overnight to set
6. Serve and enjoy!

Eclair cake really is one of the best desserts! I also compared it to regular traditional pumpkin spice eclairs to see how they compare in my newest Video.

Ok bye