I love an eclair cake! It is my favorite no bake dessert!

I decided to make it Mint Mocha for an easy St. Patrick’s Day dessert! Eclair cake is perfect for any party or get together!

I made some quick chocolate shamrocks to top my mint mocha eclair cake too. I had leftover chocolate from my Sugar Cookie Cake Pops recipe so it was perfect!

I used these super festive St. Patrick’s Day Sprinkles from Amazon to top the eclair cake! I love these sprinkles because they’re mostly jimmies, which means you can actually eat them without breaking your teeth off!

Ok so start with 2 boxes of pistachio instant pudding mix. It gives this mint mocha eclair cake the green color but also a very slight nutty hint to bring out the coffee we’re going to use.

Whisk in 3 cups cold milk & 1/4 tsp peppermint extract. I love these Glass bowls from Amazon! They come in a set and have locking lids.

Once your pudding starts to thicken, add an 8oz tub of thawed cool whip. Side note, you could make this sugar free with the appropriate replacements. Jello-O makes sugar free pistachio pudding mix, cool whip makes zero sugar, pillsbury makes zero sugar chocolate frosting…you’d just have to find a sugar free chocolate graham. Worse case you can just do regular sugar free Maria cookies like I did in my Sugar Free Eclair Cake recipe last year.

Make sure to just fold in the cool whip to try and keep it airy and fluffy for the best no bake eclair cake!

Shoutout to The Untamed Olive for her idea of using animal crackers! I couldn’t find any chocolate graham crackers so the chocolate animal crackers worked great for this eclair cake!

Then I used this Squirt bottle from Amazon to add come strong coffee to the animal crackers for more of a tiramisu vibe to the eclair cake. That’s also where the mocha comes in!

Add half the pudding/cool whip mixture

Then more animal crackers

Then more coffee drizzle

The rest of the pudding/cool whip mixture

More animal crackers

More coffee drizzle

Then pop it in the fridge to set

I copied shamrock clip art on to paper from my phone and then placed parchment paper on top of that. Then I could easily pipe my chocolate on to the parchment and then put it into the fridge to harden.

I like to microwave the chocolate frosting for a few seconds so it’s easier to mix in the 1/4 tsp peppermint extract and pour on to the top of the eclair cake.

Then just spread it out gently and evenly, decorate to your hearts desire and then put it into the fridge to set for a few hours or overnight.

I for sure didn’t wait long enough for it to set because I wanted to eat it!

This is my favorite eclair cake recipe yet! Mint Mocha!!! Ah! It’s so glorious! Using a small amount of mint only really helps to balance the flavors and makes it a light yet decadent eating experience full of joy!

I hope y’all love it as much as we did!

Stay tuned for more easy St. Patrick’s Day recipes!

Ok love you bye

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