Chocolate Mint Eclair Dessert

11 ingredients
4 steps

Ingredients

  • 23 whole chocolate graham crackers
  • 3 cups cold fat-free milk
  • 2 packages (3.3 to 3.4 ounces each) instant white chocolate or vanilla pudding mix
  • 1/2 teaspoon mint or peppermint extract
  • 3 to 4 drops green food coloring, optional
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 tablespoon butter
  • 2 tablespoons baking cocoa
  • 2 tablespoons plus 1 teaspoon fat-free milk
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar

Directions

  1. 1
    Coat a 13-in. x 9-in. dish with cooking spray. Break five whole graham crackers in half; line the bottom of pan with three half crackers and six whole crackers.
  2. 2
    In a large bowl, whisk milk, pudding mix, extract and food coloring if desired for 2 minutes (mixture will be thick). Fold in whipped topping.
  3. 3
    Spread half over graham crackers. Top with a another layer of three half and six whole crackers. Top with remaining pudding mixture and graham crackers (save remaining half cracker for another use). Cover and refrigerate for 2 hours.
  4. 4
    For frosting, melt butter in a saucepan. Stir in cocoa and milk until blended. Remove from the heat; stir in vanilla and confectioners' sugar until smooth. Spread over dessert. Cover and refrigerate overnight.

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