Sunday, September 21, 2014

Chocolate Mint Eclair Dessert

23 whole chocolate graham crackers
3 cups milk
2 packages instant white chocolate pudding
1/2 tsp. mint extract
3 or 4 drops green food coloring
8 oz. cool whip, thawed

Chocolate Frosting

1 tbs. butter
2 tbs. baking cocoa
2 tbs. milk
1 tsp. vanilla extract
1 cup confectioners sugar

Line bottom of 13 x 9 pan with a layer of chocolate graham crackers, some may need to be broken. In a bowl, whisk together milk and pudding mixes. Add food coloring and mint extract, whisk for 2 minutes. Pour half of mixture on graham crackers. Add another layer of graham crackers. Put remaining mixture on top, then top with another layer of graham crackers. Cover and refrigerate for 2 hours. After 2 hours, it is time to add the chocolate frosting. Melt butter in saucepan, stir in cocoa and milk well. Remove from heat, stir in vanilla and confectioners sugar. Pour frosting over top layer of graham crackers. Cover and refrigerate overnight. Enjoy.

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