Chocolate Mint Eclair Dessert

Total Time

Prep: 20 min. + chilling


15 servings

Updated: Oct. 16, 2022
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


  • 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 vanilla extract
  • 1 cup confectioners' sugar


  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.

Nutrition Facts

1 piece: 244 calories, 7g fat (3g saturated fat), 3mg cholesterol, 296mg sodium, 41g carbohydrate, 1g fiber), 4g protein.