Chocolate-eclair icebox dessert jb

Yield: 18 Servings

Measure Ingredient
22½ \N Sheets (about 1 [14-ounce] 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 mix
1 \N Tub (8-ounce) fat-free cream cheese
1 \N 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

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 Posted to MM-Recipes Digest by Julie Bertholf <jewel1@...> on Feb 16, 1998

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