Chocolate-Eclair Icebox Dessert Jb

INGREDIENTS:

22 1/2 Sheets (14 Oz Box) Low-Fat
-Honey Graham Crackers;
-Divided
Cooking Spray
3 c Fat-Free Milk
2 pk (3.4 Oz) Fat-Free Vanilla
-Instant Pudding
1 Tub (8 Oz) Frozen
-Reduced-Cal Whipped
-Topping; Thawed
1/4 c Fat-Free Milk
2 tb Stick Margarine; Softened
2 tb Honey
2 oz Unsweetened Chocolate;
-Melted
1 1/2 c Powdered Sugar; Sifted

Arrange 7 1/2 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 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets.

Combine 1/4 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