Chocolate-eclair icebox dessert
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 22½ | Sheets (14 Oz Box) Low-Fat Honey Graham Crackers; Divided | |
| Cooking Spray | ||
| 3 | cups | Fat-Free Milk |
| 2 | packs | (3.4 Oz) Fat-Free Vanilla Instant Pudding |
| 1 | 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 |
Directions
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