• Chocolate Eclair Icebox Dessert Jb

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    • 22 1/2 sht (14 Ounce Box) Low-Fat Honey Graham Crackers Divided Cooking Spray
    • 3 c. Fat-Free Lowfat milk
    • 2 pkt (3.4 Ounce) Fat-Free Vanilla Instant Pudding
    • 1 tub (8 Ounce) Frzn Reduced-Cal Whipped Topping, Thawed
    • 1/4 c. Fat-Free Lowfat milk
    • 2 Tbsp. Stick Margarine, Softened
    • 2 Tbsp. Honey
    • 2 ounce Unsweetened Chocolate, Melted
    • 1 1/2 c. Powdered Sugar, Sifted


    1. Arrange 7 1/2 graham cracker sheets in the bottom of a 13x9 inch baking dish coated with cooking spray. Combine 3 c. lowfat milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or possibly till thick. Mix in whipped topping. Spread half of the pudding mix over graham crackers, and top with 7 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mix and 7 1/2 graham cracker sheets.
    2. Combine 1/4 c lowfat milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add in powdered sugar to lowfat milk mix, and beat well. Spread chocolate glaze over graham crackers.
    3. Cover dessert and tent with foil. Refrigerate4 hrs.

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