Chocolate-Covered Pumpkin Eclair Cake

1. 1

   Beat pudding mix and milk in large bowl with whisk 2 min.

2. 2

   Add pumpkin and pumpkin pie spice; mix well.

3. 3

   Let stand 5 min.

4. 4

   Meanwhile, cover bottom of 8-inch square pan with 10 graham squares, overlapping as needed to form even layer.

5. 5

   Add 2-1/2 cups COOL WHIP to pudding mixture; whisk just until blended.

6. 6

   Spread half the pudding mixture over graham squares in pan; cover with half the remaining graham squares.

7. 7

   Repeat layers of pudding mixture and graham squares.

8. 8

   Refrigerate 3 hours.

9. 9

   Microwave remaining COOL WHIP with chocolate in microwaveable bowl on HIGH 1 min.

10. 10

    or until chocolate is completely melted and mixture is well blended when stirred; spread over dessert.

11. 11

    Refrigerate 15 min.

No additional tips available.