Post by Loupy on Oct 3, 2015 16:39:23 GMT -7
Pumpkin Eclair Cake
From: Echo @ www.favfamilyrecipes.com/
This Pumpkin Eclair Cake is the perfect fall dessert. It has all of the flavor of pumpkin pie with a creamier and lighter texture. Run to the grocery store right now and pick up some pumpkin spice instant pudding mix, because it is only available for a little while and it disappears off the shelf FAST! I especially like this cake as an early fall dessert because it is a chilled cake and some of these “fall” days are still pretty warm! This dessert is called an eclair cake because you refrigerate it overnight, which softens the graham crackers and gives them more of a pastry texture. Eclair cakes typically have a thicker frosting, but I wanted to incorporate white chocolate, so I made more of a glaze. I love how it turned out because it doesn’t overpower the pumpkin flavor like a thicker chocolate frosting would have. To melt the white chocolate chips, I put them in a glass bowl with a little bit of canola oil and put the bowl over a pot of simmering water. One really important thing to remember when covering the cake is to make sure that the plastic wrap or tin foil does NOT touch the top of the cake. If it sticks to the frosting, it will pull up the top layer of graham crackers when you take it off.
Ingredients
2 (14.4 oz) packages of graham crackers
1 large box of pumpkin spice instant pudding mix
3 1/2 cups milk
8 oz Cool Whip, thawed
Frosting
3/4 cup white chocolate chips, melted
2 tsp light corn syrup
2 tsp vanilla extract
3 Tbsp softened butter
1 1/2 cups powdered sugar
3 Tbsp milk
Cinnamon (optional)
Instructions
In a 9x13 pan, cover bottom with one layer of graham crackers (whole).
Mix pudding and milk and beat for 2 minutes on medium.
Gently fold in Cool Whip.
Pour half of the mixture over the graham crackers and cover with a second layer of graham crackers.
Pour remaining pudding mixture over the top and cover with another layer of graham crackers.
Refrigerate for 2 hours.
Combine remaining ingredients to make frosting.
Beat until smooth.
Pour over graham crackers and refrigerate overnight.
Optional: Lightly sprinkle the top of the cake with cinnamon before serving.
From: Echo @ www.favfamilyrecipes.com/
This Pumpkin Eclair Cake is the perfect fall dessert. It has all of the flavor of pumpkin pie with a creamier and lighter texture. Run to the grocery store right now and pick up some pumpkin spice instant pudding mix, because it is only available for a little while and it disappears off the shelf FAST! I especially like this cake as an early fall dessert because it is a chilled cake and some of these “fall” days are still pretty warm! This dessert is called an eclair cake because you refrigerate it overnight, which softens the graham crackers and gives them more of a pastry texture. Eclair cakes typically have a thicker frosting, but I wanted to incorporate white chocolate, so I made more of a glaze. I love how it turned out because it doesn’t overpower the pumpkin flavor like a thicker chocolate frosting would have. To melt the white chocolate chips, I put them in a glass bowl with a little bit of canola oil and put the bowl over a pot of simmering water. One really important thing to remember when covering the cake is to make sure that the plastic wrap or tin foil does NOT touch the top of the cake. If it sticks to the frosting, it will pull up the top layer of graham crackers when you take it off.
Ingredients
2 (14.4 oz) packages of graham crackers
1 large box of pumpkin spice instant pudding mix
3 1/2 cups milk
8 oz Cool Whip, thawed
Frosting
3/4 cup white chocolate chips, melted
2 tsp light corn syrup
2 tsp vanilla extract
3 Tbsp softened butter
1 1/2 cups powdered sugar
3 Tbsp milk
Cinnamon (optional)
Instructions
In a 9x13 pan, cover bottom with one layer of graham crackers (whole).
Mix pudding and milk and beat for 2 minutes on medium.
Gently fold in Cool Whip.
Pour half of the mixture over the graham crackers and cover with a second layer of graham crackers.
Pour remaining pudding mixture over the top and cover with another layer of graham crackers.
Refrigerate for 2 hours.
Combine remaining ingredients to make frosting.
Beat until smooth.
Pour over graham crackers and refrigerate overnight.
Optional: Lightly sprinkle the top of the cake with cinnamon before serving.
