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Friday, March 6, 2015

Mint Chocolate Eclair Cake

No-Bake Mint Chocolate Eclair Cake - chocolate graham crackers, pudding, cool whip, mint extract and chocolate frosting. Make ahead and refrigerate. Great dessert recipe for a crowd and St. Patrick's Day party!

No-Bake Eclair Cakes are one of our favorite desserts! They are so easy to make and taste super delicious. I was thinking up some fun St. Patrick's Day treats and came up with this amazing Mint Chocolate Eclair Cake. It is SO good. Seriously, how can you go wrong with mint and chocolate?

I used chocolate graham crackers in this cake. They are located right next to the regular graham crackers at my grocery store and Walmart. I bought Honey Maid brand. For the filling I used vanilla pudding and added some mint extract and a few drops of green food coloring. The hardest part of this dessert is waiting for it to set up!

No-Bake Mint Chocolate Eclair Cake - chocolate graham crackers, pudding, cool whip, mint extract and chocolate frosting. Make ahead and refrigerate. Great dessert recipe for a crowd and St. Patrick's Day party!



Mint Chocolate Eclair Cake
serves 12
(Printable Recipe)

  • 1 box chocolate graham crackers
  • 2 (3 1/4-ounce) boxes vanilla instant pudding
  • 3 1/2 cups milk
  • 1 1/2 tsp mint extract, divided
  • green food coloring
  • 1 (8-ounce) container Cool Whip, thawed
  • 1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray.

Line the bottom of the pan with whole graham crackers.

In bowl of an electric mixer, mix pudding with milk, a few drops of green food coloring and 3/4 teaspoon mint extract; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Stir in remaining 3/4 teaspoon of mint extract. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

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