Pumpkin Eclair Cake

Yesterday I showed you the traditional Eclair Cake recipe from my Aunt & Girly Obsessions. As soon as my cousin reminded me of this wonderful recipe I started thinking about different ways to make it and immediately thought of a Pumpkin Eclair Cake. This is a delicious way to get that Pumpkin Pie flavor without the guilt.



Pumpkin Eclair Cake: Serves 9

12 Graham Crackers - I used Low Fat Honey Graham Crackers
3.3oz Sugar Free Fat Free Vanilla Pudding - Instant
1.75C Skim Milk
4oz Lite Cool Whip
1/3C Pumpkin Puree (not pumpkin pie filling!)
1/2tsp Cinnamon
1/2tsp Cloves
1/4tsp Ground Ginger

First mix the pudding package with the milk for 2-3 minutes until nice and thick, add in the spices, cool whip and pumpkin and continue to whisk until completely incorporated. Next put a large spoonful of pudding into the bottom of a 9x9 pan and spread it around - this will help the graham crackers to not get stuck to the bottom of the pan. Next layer 4 Graham Crackers on the bottom of the pan and top with a 1/3 of the pudding mix, repeat graham, pudding, graham and ending with the remainder of the pudding mix.

Refrigerate for at least 30-60 minutes before serving, this can be made a day or two in advance. The graham crackers turn into an almost lady finger like texture.

Enjoy!

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WW: 5 Points Plus / serving