Chocolate Mint Eclair Dessert |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 15 |
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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 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:
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. 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. 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. 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. Yield: 15 servings.
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