Chocolate – Icebox Eclair

18 servings

We were introduced to this taste sensation by our wonderful friend, Yoonie Whitcomb. Through the years we have come together for a few meals and always enjoyed the food, company, and healthy perspective she always brings as a Registered Dietician. This is just one of several recipes I begged her to share!

From: Cooking Light

1 box low-fat honey graham crackers
cooking spray
3 cups fat-free milk
2 (3.4-ounce) packages fat-free instant vanilla pudding
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 cup sifted powdered sugar

Lightly spray a 13 x 9 inch pan with cooking spray. Layer about 7 1/2 graham cracker sheets on the bottom of the pan. Mix the cream cheese with an electric mixer and slowly add 3 cups of milk to combine. Slowly add the pudding mix to incorporate into the cream cheese and milk mixture. Beat on low speed for about 1 minute or until the mixture is thick. Fold in the thawed whipped topping. Spread half of the pudding mixture over the graham cracker sheets and top with another layer of graham cracker sheets. Layer the rest of the pudding mix and top with the last layer of graham crackers.

Combine 1/4 cup milk, softened margarine, honey, and melted unsweetened chocolate in a bowl. Beat well with an electric mixer. Gradually add the powdered sugar to complete the frosting, mixing well. Spread frosting over the last layer of graham crackers. Cover the dessert and allow to chill 4 hours. This dessert is great made in advance.