Chocolate Mint Eclair Dessert Recipe

4.5 3 7
Chocolate Mint Eclair Dessert Recipe
Chocolate Mint Eclair Dessert Recipe photo by Taste of Home
Publisher Photo

Chocolate Mint Eclair Dessert Recipe

Read Reviews
4.5 3 7
Publisher Photo
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
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling

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. Yield: 15 servings.
Originally published as Chocolate Mint Eclair Dessert in Light & Tasty December/January 2002, p37

Nutritional Facts

1 piece: 244 calories, 7g fat (3g saturated fat), 3mg cholesterol, 296mg sodium, 41g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.

  • 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
  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.
Originally published as Chocolate Mint Eclair Dessert in Light & Tasty December/January 2002, p37

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Reviews forChocolate Mint Eclair Dessert

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MY REVIEW
evrhaze User ID: 1274087 58060
Reviewed Jan. 5, 2014

"I made this for Christmas at the request of my 11 year old who loves chocolate and mint. I loved the flavor-it reminded me of the icebox cakes my mom used to make but much easier to prepare. I did have one problem in that it was fairly puddingish in that it didn't cut like the picture, I almost had to spoon it out like pudding. Not sure what went wrong but it won't keep me from making it again. Also since I always have several desserts for the holidays, if I make it again for a holiday, I plan on trying to see what happens with a smaller dish (9x9?) and for each of the graham cracker layers making it a double thickness. I'll probably 1/2 the rest of the ingrediants. And with the smaller dish, I hopefully won't have to double the frosting layer."

MY REVIEW
jennifergardoni User ID: 3719355 39850
Reviewed Apr. 3, 2010

"This is one of my favorite dessert recipes. I have made it on a number of family occasions and it always gets rave reviews. People cannot believe when I tell them what the ingredients are and just how easy it is to make. But I double the chocolate frosting or it doesn't quite cover the top."

MY REVIEW
glo58bes User ID: 1072747 75348
Reviewed Aug. 24, 2008

"Double the amount of chocolate frosting."

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