Chocolate Mint Eclair
Ingredients
- 23 whole chocolate graham crackers
- 3 cups cold 2% low-fat milk (or skim) ⓘ
- 2 (4 ounce) packages white chocolate pudding mix (2 pkg 4 oz size each) or (4 ounce) packages vanilla instant pudding mix (2 pkg 4 oz size each) ⓘ
- 1/2 teaspoon mint or 1/2 teaspoon peppermint extract ⓘ
- 3 -4 drops green food coloring ⓘ
- 1 (8 ounce) container Cool Whip, thawed ⓘ
- 1 tablespoon butter ⓘ
- 2 tablespoons unsweetened cocoa powder ⓘ
Instructions
- Grease 13x9 inch baking pan.
- Line bottom of pan with 3 cracker halves and 6 whole crackers and set aside.
- Whisk milk & pudding mixes 2 minutes in large bowl until thickened.
- Whisk in extract and food coloring.
- Fold in cool whip.
- Spread 1/2 of mixture over graham crackers in pan.
- Repeat with same amount of crackers as before.
- Spread remaining pudding over crackers.
- Repeat with cracker layer to finish.
- Cover and refrigerate 2 hours.
- Prepare frosting by melting butter in small saucepan.
- Stir in cocoa and both milks until blended.
- Remove from heat and stir in powdered sugar and vanilla.
- Spread frosting on top of top layer of graham crackers.
- Refrigerate until ready to serve.
Nutrition & Diet Analysis (per serving)
792
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).