My college roommate gave me this recipe, which I lightened up a little. You can try other pudding flavors, but I think the combination of mint and chocolate is perfect for the holidays. —Renee Ratcliffe of Charlotte, North Carolina
Chocolate Mint Eclair Dessert
Chocolate Mint Eclair Dessert
Prep Time
20 min
Yield
15 servings
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
- CHOCOLATE FROSTING:
- 1 tablespoon butter
- 2 tablespoons baking cocoa
- 2 tablespoons plus 1 teaspoon fat-free milk
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
Directions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
1 piece: 244 calories, 7g fat (3g saturated fat), 3mg cholesterol, 296mg sodium, 41g carbohydrate, 1g fiber), 4g protein.
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