Diaphanous Delight aka Chocolate Mint Éclair Dessert

April 04, 2009

23 whole chocolate graham crackers
3 C skim milk
2 packages (3.4 oz each) instant white chocolate or vanilla pudding mix
½ t mint extract
3-4 drops of greed food coloring
8 oz frozen low fat whipped topping, thawed

Frosting:
1 T melted butter
2 T baking cocoa
2 T skim milk
1 t vanilla
1 C powdered sugar

Line a 13x9 pan with graham crackers in a single layer.  Whisk milk and pudding for 2 minutes, fold in cool whip, food coloring, and extract.  Spread half over crackers.  Top with another layer of crackers.  Do one more layer ending with crackers on top.  Mix  frosting ingredients until smooth, spread over top layer of crackers, cover and chill for a few hours before serving.

This recipe is brought to you from the kitchen of Latigo Guest Ranch.

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