Chocolate-Covered Pumpkin Eclair Cake

• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups cold milk
• 1/2 cup canned pumpkin
• 1/2 tsp. pumpkin pie spice
• 15 cinnamon graham crackers, broken crosswise in half (30 squares), divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 2 oz. BAKER'S Semi-Sweet Chocolate

1. Beat pudding mix and milk in large bowl with whisk 2 min.
2. Add pumpkin and pumpkin pie spice; mix well.
3. Let stand 5 min.
4. Meanwhile, cover bottom of 8-inch square pan with 10 graham squares, overlapping as needed to form even layer.
5. Add 2-1/2 cups COOL WHIP to pudding mixture; whisk just until blended.
6. Spread half the pudding mixture over graham squares in pan; cover with half the remaining graham squares.
7. Repeat layers of pudding mixture and graham squares.
8. Refrigerate 3 hours.
9. Microwave remaining COOL WHIP with 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, cinnamon, chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-covered-pumpkin-eclair-cake-185575.aspx (may not work)