Pumpkin Eclair Cake

• 1 pkg. (6-serving size) Jell-O Vanilla Instant Pudding
• 2-1/4 cups cold milk
• 3/4 cup canned pumpkin
• 1 tsp. pumpkin pie spice
• 1 pkg. (400 g) graham wafers, divided
• 1 tub (1 L) Cool Whip Whipped Topping, thawed, divided
• 4 oz. Baker's Semi-Sweet Chocolate, chopped

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

cold milk, pumpkin, pumpkin pie spice, graham wafers, chocolate

Taken from www.kraftrecipes.com/recipes/pumpkin-eclair-cake-186582.aspx (may not work)