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Chocolate Mint Eclair Dessert

 Chocolate Mint Eclair Dessert
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
15 ServingsPrep: 20 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 1 cup confectioners' sugar


  • 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

2 of 2

Chocolate Mint Eclair Dessert (continued)

Directions (continued)

  • 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. Yield: 15 servings.
Nutritional Facts: One piece equals 244 calories, 7 g fat (3 g saturated fat), 3 mg cholesterol, 296 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.