Recipe - Chocolate-Eclair Icebox Dessert Jb

22 One half Sheets (about 1 [14ounce]
box) lowfat honey graham
crackers, divided
Cooking spray
3 cup Fatfree milk
2 pack (3.4oz) fatfree vanilla
instant pudding mix
1 Tub (8ounce) fatfree cream
cheese
1 Tub (8ounce) frozen
reducedcalorie whipped
topping, thawed
One fourth cup Fatfree milk
2 tablespoon Stick margarine or butter,
softened
2 tablespoon Honey
2 ounce Unsweetened chocolate,
melted
1 One half cup Sifted powdered sugar

1. Arrange 7One half graham cracker sheets in the bottom of a 13 x 9inch
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 7One half graham cracker sheets. Repeat the
procedure with the remaining half of pudding mixture and 7One half graham
cracker sheets.

2. 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.

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 MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Feb 16, 1998