Pumpkin Eclair Cake

Ingredients

• 2 14.4 oz packages graham crackers
• 1 large box 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 butter softened
• 1 1/2 cups powdered sugar
• 3 Tbsp milk
• cinnamon optional, to taste

Instructions

1. In a 9x13 pan, cover bottom with one layer of graham crackers (whole).
2. Mix pudding and milk and beat for 2 minutes on medium. Gently fold in Cool Whip.
3. Pour half of the mixture over the graham crackers and cover with a second layer of graham crackers.
4. Pour remaining pudding mixture over the top and cover with another layer of graham crackers. Refrigerate for 2 hours.
5. Combine remaining ingredients to make frosting. Beat until smooth.
6. Pour over graham crackers and refrigerate overnight.
7. Optional: Lightly sprinkle the top of the cake with cinnamon before serving.

Base Recipe adapted from this SITE

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