Yield: 18 Servings
| Measure | Ingredient |
|---|---|
| 22½ \N | Sheets (14 Oz Box) Low-Fat Honey Graham Crackers; Divided |
| \N \N | Cooking Spray |
| 3 cups | Fat-Free Milk |
| 2 packs | (3.4 Oz) Fat-Free Vanilla Instant Pudding |
| 1 \N | Tub (8 Oz) Frozen Reduced-Cal Whipped Topping; Thawed |
| ¼ cup | Fat-Free Milk |
| 2 tablespoons | Stick Margarine; Softened |
| 2 tablespoons | Honey |
| 2 ounces | Unsweetened Chocolate; Melted |
| 1½ cup | Powdered Sugar; Sifted |
Arrange 7½ graham cracker sheets in the bottom of a 13x9 inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7 ½ graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 ½ graham cracker sheets.
Combine ¼ c milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers.
Cover dessert and tent with foil. Chill 4 hours.
Cooking Light Magazine - Jan/Feb 1998 Shared by Jill Proehl, St. Louis, MO REG 2 Recipe by: Shay Collier, Camarillo, CA Posted to MC-Recipe Digest by Jill Proehl <jpxtwo@...> on Feb 24, 1998