Recipe - Chocolate-Eclair Icebox Dessert

22 One half Sheets (14 Oz Box) LowFat
Honey Graham Crackers;
Divided
Cooking Spray
3 cup FatFree Milk
2 pack (3.4 Oz) FatFree Vanilla
Instant Pudding
1 Tub (8 Oz) Frozen
ReducedCal Whipped
Topping; Thawed
One fourth cup FatFree Milk
2 tablespoon Stick Margarine; Softened
2 tablespoon Honey
2 ounce Unsweetened Chocolate;
Melted
1 One half cup Powdered Sugar; Sifted

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

Combine One fourth 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.

Cooking Light Magazine Jan/Feb 1998

Shared by Jill Proehl, St. Louis, MO REG 2

Recipe by: Shay Collier, Camarillo, CA

Posted to MCRecipe Digest by Jill Proehl jpxtwo@swbell.net on Feb 24,
1998