Chocolate-Éclair Icebox Dessert
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
893
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).