Pumpkin Eclair Cake
1 can pureed pure pumpkin (not pie filling)
1/2 cup canned fat free evaporated milk
1/2 cup fat free milk
2 small packages s/f f/f instant vanilla pudding
1 1/4 tsp. pumpkin pie spice
1 (8 oz) tub Cool Whip Free
Line an 11 x 7 dish with graham crackers. Mix pumpkin, milks, pudding mixes, and spices until smooth and slightly thick.
Fold in half the Cool Whip Free. Spread half this mixture over top of graham crackers.
Top with another layer of graham crackers. Top with the remaining pudding mixture.
Chill over night. When ready to serve, spread with remaining Cool Whip Free and sprinkle lightly with crushed graham cracker crumbs. Optional: sprinkle with chopped pecans or additional pumpkin pie spice.
This can be doubled for a 9 x 13 dish.
Ann's comments: Instead of using part of a can of evaporated milk I'd use Jo's recipe for evap. milk.
1/3 cup powdered dry milk
1/2 cup water
Ann in San Diego
| current weight: -11.0 under