Description
This No-Bake Mint Chocolate Eclair Cake is a luscious layered dessert featuring chocolate graham crackers, creamy mint-flavored vanilla pudding, and a rich chocolate frosting topping. It’s an easy-to-make, no-bake treat that combines refreshing mint essence with smooth chocolate, perfect for parties or a delightful sweet ending to any meal.
Ingredients
Scale
Base and Layers
- 1 (14.4-oz) box chocolate graham crackers
Mint Pudding Filling
- 2 (3.4-oz) boxes vanilla instant pudding mix
- 3½ cups milk
- 1½ tsp mint extract (divided)
- green food coloring (optional, a few drops)
- 1 (8-oz) container Cool Whip, thawed
Topping
- 1 (16-oz) can chocolate frosting
Other
- cooking spray (for greasing the pan)
Instructions
- Prep the Pan: Spray the bottom of a 9×13-inch pan with cooking spray to prevent sticking and ensure easy removal of the dessert.
- First Graham Cracker Layer: Arrange a single layer of whole chocolate graham crackers evenly across the bottom of the prepared pan to form the cake’s base.
- Prepare Mint Pudding Mixture: In a mixing bowl, combine the vanilla pudding mix and milk. Add a few drops of green food coloring (if using) and 3/4 teaspoon of mint extract. Beat the mixture at medium speed with an electric handheld mixer for 2 minutes until thickened. Then gently fold in the thawed Cool Whip to create a light, creamy filling.
- First Filling Layer: Pour half of the mint pudding mixture evenly over the graham cracker base layer.
- Second Graham Cracker Layer: Place another layer of whole chocolate graham crackers on top of the pudding filling, covering it completely.
- Second Filling Layer: Pour the remaining half of the pudding mixture over the second graham cracker layer, spreading evenly.
- Top Graham Cracker Layer: Cover the pudding with a final layer of whole graham crackers.
- Prepare Chocolate Frosting Topping: Heat the entire container of chocolate frosting in the microwave uncovered for 30 to 60 seconds until slightly warmed. Stir in the remaining 3/4 teaspoon of mint extract to infuse the frosting with mint flavor.
- Frost the Cake: Pour and spread the mint-infused chocolate frosting evenly over the top graham cracker layer.
- Chill: Refrigerate the assembled cake for at least 12 hours to allow the graham crackers to soften and the flavors to meld perfectly.
- Serve: Slice and serve chilled, enjoying the creamy mint and chocolate layers in every bite.
Notes
- For a more vibrant mint flavor, adjust the mint extract quantity to taste but avoid too much to prevent bitterness.
- Using green food coloring is optional but adds an attractive minty green hue to the pudding layer.
- This dessert needs at least 12 hours refrigeration to set properly; preparing it a day ahead is recommended.
- For a dairy-free option, substitute milk and Cool Whip with appropriate alternatives.
- Ensure the chocolate frosting is slightly warmed to make it easier to spread evenly over the cake.
