Chocolate-Eclair Icebox Dessert |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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This luscious dessert comes together quickly and easily, but as hard as this may be, make sure you give it plenty of time to chill for best results. Ingredients:
22 1/2 sheets (about 1 box) low-fat honey graham crackers, divided |
cooking spray |
3 cups fat-free milk |
2 (3.4-ounce) packages fat-free vanilla instant pudding mix |
1 (8-ounce) tub fat-free cream cheese |
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed |
1/4 cup fat-free milk |
2 tablespoons stick margarine or butter, softened |
2 tablespoons honey |
2 ounces unsweetened chocolate, melted |
1 1/2 cups sifted powdered sugar |
Directions:
1. Arrange 7 1/2 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 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets.
2. Combine 1/4 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.
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