Chocolate-Eclair Icebox Dessert

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Chocolate-Eclair Icebox Dessert Ingredients

22 1/2 Sheets (14 Oz Box) Low-Fat	1/4 c Fat-Free Milk
Cooking Spray	2 tb Stick Margarine; Softened
3 c Fat-Free Milk	2 tb Honey
2 pk (3.4 Oz) Fat-Free Vanilla	2 oz Unsweetened Chocolate;
1 Tub (8 Oz) Frozen	1 1/2 c Powdered Sugar; Sifted

Instructions for Chocolate-Eclair Icebox Dessert

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 Shared by Jill Proehl, St. Louis, MO REG 2 Recipe by: Shay Collier, Camarillo, CA Posted to MC-Recipe Digest by Jill Proehl on Feb 24, 1998

Main Ingredient: ChocolateCuisine: Uncategorized

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