Chocolate Mint Eclair Dessert | Carrie Lehman – Mack, Colo.
Chocolate graham crackers
3 c. milk
2 pkgs. (3.3 oz. each) instant vanilla pudding mix
3/4 tsp. mint extract
3-4 drops green food coloring
8 oz. Cool Whip
6 tbsp. cocoa
2 tbsp. oil
1 tsp. vanilla
1/2 tsp. mint extract
3 tbsp. butter
1 1/2 cups powdered sugar
3 tbsp. milk
Grease a 9×13-inch pan and line with crackers.
Whisk milk and pudding mix for 2 minutes.
Whisk in extract and coloring.
Fold in whipped topping.
Spread half of pudding over crackers and add a second layer of crackers.
Top with remaining pudding and a third layer of crackers.
Melt butter and stir in remaining ingredients with wire whisk.
Spread over dessert.
Cover and refrigerate 8 hours before serving.
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