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.
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.}
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.
Do you usually serve traditional Thanksgiving desserts, or do you like to change it up?
Pumpkin Eclair Icebox Cake
Ingredients
- 1 box instant pumpkin spice pudding prepared according to package instructions
- 1 8- oz container frozen whipped topping thawed
- 1 14- oz box graham crackers
- 1 16- oz can cream cheese icing
Instructions
- 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. Cover the bottom of the pan with graham crackers.
- 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. 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. Cover with plastic wrap and chill for at least 4-6 hours before serving.
This looks so yummy! I usually just do pies, but you have me rethinking things! Thanks for linking up with us.
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.
Ha, I don’t think this qualifies as a “healthy” pumpkin dish, but it’s delicious nonetheless. 😉
This is awesome and no bake… a different take on the usual refrigerator cake! Great job. Pinning. Linda
I want to make an icebox cake. this one looks yummy!
It looks soooooooooo YUMMY
I really wish I could make it (but we don’t have here pumpkin pudding) 🙂
That’s ok! Just use vanilla pudding and mix in some pumpkin puree instead. 🙂
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!
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!
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 🙂
Oh wow, looks delicious! Pinning this, and thanks for sharing at my link party!
Jenn, your icebox cake sounds scrumptous! Thanks so much for sharing your recipe on the DIY Sunday Showcase!
Cheers to you and yours!
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!
Jenn, do you crush the graham crackers first? This looks delicious!
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!!
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?
Hi Helen! I think that would work perfectly!
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!