Chocolate Covered Pumpkin Éclair Cake Recipes

PUMPKIN ECLAIR CAKE WITH CHOCOLATE GANACHE FROSTING

Steps:

• In a large bowl, combine pumpkin puree with prepared pudding, brown sugar and spice. Gently fold in whipped cream.
• Place a layer of graham crackers in the bottom of a 9×9 pan. Spoon half of the pumpkin mixture over graham crackers.
• Place another layer of crackers and put remaining filling. Finish with layer of crackers.
• GANACHE FROSTING: Melt chocolate and cream in a bowl set over saucepan filled with 1 inch of simmering water. Stir occasionally until smooth. Pour onto center of cake and spread evenly with spoon or spatula.
• Refrigerate for at least 3 hours (or over night) before serving.

CHOCOLATE ECLAIR CAKE

Steps:

• Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

PUMPKIN ÉCLAIR 'CAKE'

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and spice; mix well. Let stand 5 min.
• Meanwhile, cover bottom of 13x9-inch pan with 9 crackers, breaking as necessary to form even layer.
• Add 2 cups COOL WHIP to pudding; whisk just until blended. Spread half the pudding mixture over crackers in pan; cover with half of the remaining crackers. Repeat layers of pudding and crackers. Refrigerate 3 hours.
• Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended when stirred; spread over dessert. Refrigerate 15 min.

CHOCOLATE-COVERED PUMPKIN ÉCLAIR CAKE

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and pumpkin pie spice; mix well. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with 10 graham squares, overlapping as needed to form even layer.
• Add 2-1/2 cups COOL WHIP to pudding mixture; whisk just until blended. Spread half the pudding mixture over graham squares in pan; cover with half the remaining graham squares. Repeat layers of pudding mixture and graham squares. Refrigerate 3 hours.
• Microwave remaining COOL WHIP with chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended when stirred; spread over dessert. Refrigerate 15 min.