Chocolate-Éclair Icebox Dessert

recipe
This luscious dessert comes together quickly and easily, but as hard as this may be, make sure you give it plenty of time to chill for best results.

Yield:

18 servings

Recipe from

Cooking Light

Nutritional Information

Calories 234
Caloriesfromfat 22 %
Fat 5.8 g
Satfat 2.7 g
Monofat 1.5 g
Polyfat 1.3 g
Protein 5.4 g
Carbohydrate 41.5 g
Fiber 0.8 g
Cholesterol 3 mg
Iron 1 mg
Sodium 352 mg
Calcium 105 mg

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.

Note:

January 1998
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