Ingredients for Chocolate Mint Eclair
- Chocolate Graham Crackers
- 2% Low Fat Milk
- White Chocolate Pudding Mix
- Mint
- Green Food Coloring
- 1 (8 oz) container Cool Whip
- 1/4 cup (1/2 stick) unsalted butter
- Unsweetened Cocoa Powder
- 2 cups milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
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How to Make Chocolate Mint Eclair
- Grease a 13x9 inch baking pan.
- Line the bottom of the pan with 3 graham cracker halves and 6 whole graham crackers. Set aside.
- In a large bowl, whisk together 2 cups milk and 1 package (3.4 oz) instant chocolate pudding mix for 2 minutes until thickened.
- Whisk in 1 teaspoon peppermint extract and a few drops of green food coloring (adjust to desired intensity).
- Gently fold in 1 (8 oz) container of Cool Whip.
- Spread half of the pudding mixture evenly over the graham cracker layer in the pan.
- Repeat step 2: add another layer of 3 graham cracker halves and 6 whole graham crackers.
- Spread the remaining pudding mixture over the second cracker layer.
- Top with a final layer of graham crackers (3 halves and 6 whole).
- Cover the pan and refrigerate for at least 2 hours, or until set.
- Prepare the frosting: Melt 1/4 cup (1/2 stick) unsalted butter in a small saucepan over low heat.
- Stir in 1/4 cup unsweetened cocoa powder, 1/4 cup milk, and 1 tablespoon heavy cream until smooth and blended.
- Remove from heat and stir in 2 cups powdered sugar and 1 teaspoon vanilla extract until smooth and creamy.
- Spread the chocolate frosting evenly over the top layer of graham crackers.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
69g
Fat
28g
Carbs
5g