Chocolate-Éclair Icebox Dessert

Yield: 18 servings

Ingredients

• 22 1/2 sheets (about 1 [14-ounce] 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

Preparation

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.

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.

Nutritional Information

Calories:

234 (22% from fat)

Fat:

5.8g (sat 2.7g,mono 1.5g,poly 1.3g)

Protein:

5.4g

Carbohydrate:

41.5g

Fiber:

0.8g

Cholesterol:

3mg

Iron:

1mg

Sodium:

352mg

Calcium:

105mg