Ingredients
23 whole chocolate graham crackers3 cups cold fat-free milk2 packages (3.3 to 3.4 ounces each) instant white chocolate or vanilla pudding mix1/2 teaspoon mint or peppermint extract3 to 4 drops green food coloring, optional1 carton (8 ounces) frozen reduced-fat whipped topping, thawedCHOCOLATE FROSTING:1 tablespoon butter2 tablespoons baking cocoa2 tablespoons plus 1 teaspoon fat-free milk1 teaspoon vanilla extract1 cup confectioners’ sugar
Preparation
Coat a 13-in. x 9-in. dish with cooking spray. Break five whole graham crackers in half; line the bottom of pan with three half crackers and six whole crackers.
In a large bowl, whisk milk, pudding mix, extract and food coloring if desired for 2 minutes (mixture will be thick). Fold in whipped topping.
Spread half over graham crackers. Top with a another layer of three half and six whole crackers. Top with remaining pudding mixture and graham crackers (save remaining half cracker for another use). Cover and refrigerate for 2 hours.
For frosting, melt butter in a saucepan. Stir in cocoa and milk until blended. Remove from the heat; stir in vanilla and confectioners’ sugar until smooth. Spread over dessert. Cover and refrigerate overnight.
