No-bake Chocolate Mint Eclair Cake

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 15
Amount Per Serving
Calories: 199.1

Total Fat: 4.0 g
Cholesterol: 2.4 mg
Sodium: 297.4 mg
Total Carbs: 36.6 g
Dietary Fiber: 0.2 g
Protein: 1.8 g

View full nutritional breakdown of No-bake Chocolate Mint Eclair Cake calories by ingredient

Introduction

Absolutely unreal in ease, presentation and taste, there is no way anyone will believe the low calorie count or that the "cake" is simple graham crackers. Absolutely unreal in ease, presentation and taste, there is no way anyone will believe the low calorie count or that the "cake" is simple graham crackers.

Minutes to Prepare: 20

Number of Servings: 15

Ingredients

23 Whole Chocolate Graham Cracker (5 x 2.5 inches)

3 cups cold skim milk

2 sm. packages Fat-free, sugar-free vanilla or white chocolate pudding

1/2 tsp. mint or peppermint extract

3-4 drops green food coloring (optional)

1 8oz container of lite cool whip

Chocolate Glaze

1 tbsp light butter

2 tbsp baking cocoa

2 tbsp plus 1 tsp skim milk

1 tsp vanilla extract

1 cup powdered sugar

Directions

Coat 13x9 pan w/ cooking spray. Break graham crackers in half to give you 46 squares, one will be discarded. Line pan with 15 cracker squares. In a large bowl add milk and sprinkle with 1/2 one package of pudding mix, let set for 2 minutes then whisk briskly for 1 minute, sprinkle with the second half, let set for 2 mintues then whisk for 1 min, do the same pattern with second box of mix, when all pudding has been added, add mint extract and food coloring and whisk for an additional 2 minutes, let pudding set for 10 minutes on counter. Fold in cool whip til blended and spread half of the filing over the graham crackers. Place the second layer of graham crackers over filling and the second half of the filling over it, finally add the third and final layer of graham crackers over the filling. Cover and refrigerate for 2 hours.

After the two hours, prepare the chocolate glaze by melting the butter in a small sauce pan over low medium heat, whisk in cocoa and milk until well blended. Remove from heat; whisk in vanilla and sugar. Spread over dessert. Cover and refrigerate overnight.

Makes 15 perfectly square servings, breaking the grahams into squares makes portion control a breeze.

Number of Servings: 15

Recipe submitted by SparkPeople user THARRISON78.