Chocolate Mint Éclair Cake

23 whole graham crackers

3 cups cold milk

2 small instant vanilla pudding

1/2 tsp. mint extract

3-4 drops green food coloring

1 (8 oz.) Cool Whip

 

Frosting:

1 T butter

2 T cocoa

2 T plus 1 tsp. milk

1 tsp vanilla

1 cup powdered sugar

 

Spray a 9x13 pan, line with 7 1/2 graham crackers.  Mix pudding, milk, mint and food coloring.  Fold in Cool Whip.  Spread half over the crackers.  Top with another layer of crackers then the remaining pudding mixture.  Cover and refrigerate for 2 hours.

For frosting, melt butter in a pan, stir in cocoa and milk until blended.  Remove from heat and add powdered sugar and vanilla.  Spread over dessert after 2 hours.  Cover and refrigerate overnight.