Chocolate-eclair icebox dessert

Yield: 18 Servings

Measure 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

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

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