Chocolate-Éclair Icebox Dessert Recipe - Cooking Index
22 1/2 | -- (14 oz box) low-fat honey graham crackers, divided | |
Cooking spray | ||
3 cups | 711ml | Fat-free milk |
2 | Fat-free vanilla instant pudding - (3.4 oz) | |
1 | -- (8 oz) frozen reduced-cal whipped topping, thawed | |
1/4 cup | 59ml | Fat-free milk |
2 tablespoons | 30ml | Stick margarine - softened |
2 tablespoons | 30ml | Honey |
2 oz | 56g | Unsweetened chocolate - melted |
1 1/2 cups | 297g / 10oz | 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
Source:
Shay Collier, Camarillo, CA
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