Chocolate Eclair Icebox Dessert
22 1/2 sheets low-fat honey graham crackers (about 1
[14-ounce] box), divided
3 cups skim milk
2 (3.4-ounce) packages nonfat vanilla instant pudding mix
1 (8-ounce) block fat-free cream cheese
1 (8-ounce) tub frozen reduced-calorie whipped topping -- thawed
1/4 cup skim milk
2 Tbsp. stick margarine, softened
2 Tbsp. honey
2 oz. unsweetened chocolate, melted
1 1/2 cups sifted powdered sugar
Arrange 7 1/2 graham cracker sheets in the bottom of a 13 × 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. I press the top layer of crackers down
into the pudding a little bit. Later when you are frosting the top, it will help
the crackers not come up with the frosting.
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.