Mint Chocolate Eclair Cake

ingredients

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

instructions

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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