Cooking Index - Cooking Recipes & IdeasChocolate-Éclair Icebox Dessert Recipe - Cooking Index

Chocolate-Éclair Icebox Dessert

Courses: Dessert
Serves: 18 people

Recipe Ingredients

22 1/2   -- (14 oz box) low-fat honey graham crackers, divided
  Cooking spray
3 cups 711mlFat-free milk
2   Fat-free vanilla instant pudding - (3.4 oz)
1   -- (8 oz) frozen reduced-cal whipped topping, thawed
1/4 cup 59mlFat-free milk
2 tablespoons 30mlStick margarine - softened
2 tablespoons 30mlHoney
2 oz 56gUnsweetened chocolate - melted
1 1/2 cups 297g / 10ozPowdered sugar - sifted

Recipe Instructions

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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