Chocolate Eclair Mint Dessert
23 whole chocolate graham crackers (5 in x 2-1/2 in)
3 cups cold fat-free milk
2 pkgs instant white chocolate or vanilla (3.3 to 3.4 oz each) pudding mix
1/2 tsp mint or peppermint extract
3 drops green food coloring optional (3 to 4)
1 carton frozen reduced-fat whipped topping (8 oz) thawed
1 tbsp butter or stick margarine
2 tbsp baking cocoa
2 tbsp plus 1 tsp fat-free milk
1 tsp vanilla extract
1 cup confectioners' sugar
Coat a 13 x 9 x 2 inch dish with nonstick cooking spray. Break five whole graham
crackers in half; line the bottom of pan with three half crackers and six whole
In a bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract and food
coloring if desired. Fold in whipped topping. Spread half over graham crackers.
Top with 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. Spread over
dessert. Cover and refrigerate overnight.