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Pumpkin Eclair Icebox Cake {Recipe}

So hopefully you’re not pumpkin-ed out yet, because I have a doozy of a pumpkin recipe for you today: Pumpkin Eclair Icebox Cake.

It’s super easy, which is awesome. And no-bake, which is even better.

Pumpkin Eclair Icebox Cake: An easy, delicious, no-bake pumpkin icebox cake

My mom has made a similar icebox cake, which she calls Eclair Cake, ever since I can remember. For some reason I have always thought of that as more of a summer-y dessert {and I actually used this basic recipe for my No-Bake Take on the Flag Cake — don’t judge me on that photo, it was one of my very first blog posts}, so I decided to fall-ify it a bit with some pumpkin. {Apparently, it’s Turn-Real-Words-Into-Not-Real-Words-By-Adding-Random-Suffixes Day. Who knew.}

Pumpkin Eclair Icebox Cake: An easy, delicious, no-bake pumpkin icebox cake

This recipe is perfect for a quick dessert for any night of the week, but it’s fancy enough that you could even serve it for Thanksgiving. Because, let’s face it: I loves me some pumpkin pie as much as the next girl, but sometimes it’s good to switch things up. And wouldn’t it be nice to serve something on Thanksgiving that you don’t have to cram in an oven along with 87 other dishes? Even better, since it has to chill for several hours before serving, it’s a great make-ahead dish, so you can always prepare it the day before.

All you need for this amazing cake is pumpkin spice instant pudding {this is a seasonal product, so if you want to make this at another time of the year, stock up now}, frozen whipped topping, graham crackers and cream cheese icing. I use canned icing in this recipe, but if you want to get all fancy up in here, feel free to make your own. 

 

Pumpkin Eclair Icebox Cake: An easy, delicious, no-bake pumpkin icebox cake

 

Do you usually serve traditional Thanksgiving desserts, or do you like to change it up?

Pumpkin Eclair Icebox Cake
An easy, delicious, no-bake pumpkin icebox cake.
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Ingredients
  1. 1 box instant pumpkin spice pudding, prepared according to package instructions
  2. 1 8-oz container frozen whipped topping, thawed
  3. 1 14-oz box graham crackers
  4. 1 16-oz can cream cheese icing
Instructions
  1. 1. Gently fold entire container of frozen whipped topping into pudding. Spread a small amount {approx. 1/2 cup} of pudding mixture in the bottom of a 9×13 pan.
  2. 2. Cover the bottom of the pan with graham crackers.
  3. 3. Spread half of the remaining pudding mixture over the graham crackers. Repeat with another layer of graham crackers and remaining pudding mixture. Cover with one final layer of graham crackers.
  4. 4. Remove lid and seal from icing can. Microwave for 10-15 seconds, until the icing is the texture of lightly whipped cream. Pour over top layer of graham crackers and smooth with an offset spatula.
  5. 5. Cover with plastic wrap and chill for at least 4-6 hours before serving.
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28 Comments

  • Reply
    kristi@ishouldbemoppingthefloor
    November 4, 2013 at 10:42 am

    This looks so yummy! I usually just do pies, but you have me rethinking things! Thanks for linking up with us.

  • Reply
    Antionette Blake
    November 4, 2013 at 3:46 pm

    I am not a big pumpkin eater although it is supposed to be healthy – these look delish and I just might have to try it during the holidays – thanks for sharing! Hopped over from BloggyMoms.

    • Reply
      Jenn
      November 6, 2013 at 5:12 pm

      Ha, I don’t think this qualifies as a “healthy” pumpkin dish, but it’s delicious nonetheless. 😉

  • Reply
    Linda
    November 4, 2013 at 11:43 pm

    This is awesome and no bake… a different take on the usual refrigerator cake! Great job. Pinning. Linda

  • Reply
    Dina
    November 5, 2013 at 4:36 pm

    I want to make an icebox cake. this one looks yummy!

  • Reply
    Winnie
    November 6, 2013 at 4:14 pm

    It looks soooooooooo YUMMY
    I really wish I could make it (but we don’t have here pumpkin pudding) 🙂

    • Reply
      Jenn
      November 6, 2013 at 5:12 pm

      That’s ok! Just use vanilla pudding and mix in some pumpkin puree instead. 🙂

  • Reply
    Rebecca
    November 7, 2013 at 11:28 am

    This looks so good, I might just have to make it soon! I love how easy icebox cakes are and I bet the flavors are amazing! Stopping by from Simply Dream & Create today!

  • Reply
    Tshanina @ Thrifty T's Treasures
    November 7, 2013 at 3:17 pm

    I’m stopping by from the Simply Create linky party!

    Wow, I can’t believe that this cake only has four ingredients! I love it!

    Pinning it so I’ll have it for later!

  • Reply
    Angela @ Life in Velvet
    November 7, 2013 at 9:38 pm

    This looks amazing! I love all things pumpkin! I love that this only requires four ingredients…perfect! (I found your link on the Simply Create linky party 🙂

  • Reply
    Jessi @ Practically Functional
    November 10, 2013 at 4:55 pm

    Oh wow, looks delicious! Pinning this, and thanks for sharing at my link party!

  • Reply
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  • Reply
    Therese @ Fresh Idea Studio
    November 13, 2013 at 2:59 pm

    Jenn, your icebox cake sounds scrumptous! Thanks so much for sharing your recipe on the DIY Sunday Showcase!
    Cheers to you and yours!

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  • Reply
    carolinaheartstrings
    November 14, 2013 at 1:01 pm

    This is one fantastic looking recipe. You do such a great job. Come and visit us this week. We are giving away a Delta faucet for your kitchen valued at nearly $700! You will love it!

  • Reply
    Virginia
    November 22, 2013 at 7:39 am

    Jenn, do you crush the graham crackers first? This looks delicious!

    • Reply
      Jenn
      November 22, 2013 at 8:10 am

      Hi Virginia!! Nope, you just lay out whole, flat graham crackers for each layer. That’s why you need to chill it for several hours: the pudding/Cool Whip mixture softens up the graham crackers and makes them like cake. Easy, easy!!

      • Reply
        helen stewart
        September 28, 2014 at 1:17 pm

        Jean, Can’t find the pudding so I would think that adding pumpkin pie spices to the vanilla pudding and puree would kick it up a notch?

  • Reply
    Emily at AllFreeCasseroleRecipes
    July 25, 2014 at 5:22 pm

    This looks amazing! I like how unique this is. I think that sometimes people forget that you can still make icebox cakes, even in the fall. Being an icebox cake, this is much easier than other traditional fall desserts. Plus, like you said, you could even serve this at Thanksgiving if you want to mix things up! Love your point about it being useful that it won’t take up any oven space. Thanks for sharing this delicious recipe!

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