Chocolate-eclair icebox dessert *jb
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 22½ | Sheets (about 1 [14-ounce] box) low-fat honey graham crackers, divided | |
| Cooking spray | ||
| 3 | cups | Fat-free milk |
| 2 | packs | (3.4-oz) fat-free vanilla instant pudding mix |
| 1 | Tub (8-ounce) fat-free cream cheese | |
| 1 | Tub (8-ounce) frozen reduced-calorie whipped topping, thawed | |
| ¼ | cup | Fat-free milk |
| 2 | tablespoons | Stick margarine or butter, softened |
| 2 | tablespoons | Honey |
| 2 | ounces | Unsweetened chocolate, melted |
| 1½ | cup | Sifted powdered sugar |
Directions
1. Arrange 7-½ graham cracker sheets in the bottom of a 13 x 9-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.
2. Combine ¼ cup 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.
CALORIES 234 (22% from fat); FAT 5.8g (sat 2.7g, mono 1.5g, poly 1.3g); PROTEIN 5.4g; CARB 41.5g; FIBER 0.8g; CHOL 3mg; IRON 1mg; SODIUM 352mg; CALC 105mg
Cooking Light Magazine:Jan/Feb 1998