Chocolate Cream Eclair Dessert (Lower Fat)

A fabulous-tasting lower fat creamy dessert, with a great chocolate topping. Plan ahead this dessert needs to chill in the refrigerator for 4-5 hours. Prep time includes chilling time.

• Ready In: 5 hrs
• Yields: 1 13x9 inch pan

Ingredients

• 1 (14 ounce) box honey graham crackers, divided
• 3  cups 1% low-fat milk
• 2 (3 1/2ounce) packages vanilla instant pudding mix (fat-free pudding is okay)
• 1 (8 ounce) package cream cheese, softened (low fat is okay)
• 1 (8 ounce) container Cool Whip, dessert frozen topping thawed (reduced calorie is okay)
• 1⁄4 cup milk
• 2  tablespoons butter, softened
• 2  tablespoons honey
• 2  ounces chocolate, melted
• 1 1⁄2 cups confectioners' sugar (icing)

Directions

1. In a bottom of a 13 x 9" baking dish, arrange 7-1/2 graham crackers in a dish coated lightly with butter or cooking spray.
2. In a bowl, combine 3 cups milk, pudding mix and the cream cheese; beat at low speed of an electric mixer for 1 minute, or until thick; fold in Cool Whip topping.
3. Spread half of the pudding mixture over graham crackers.
4. Top with another 7-1/2 graham crackers sheets.
5. Repeat the procedure with the remaining half of pudding mixture and 7-1/2 more of the graham crackers.
6. In a bowl, combine 1/4 cup milk, softened butter, honey and melted chocolate; beat well with a mixer.
7. Gradually add in icing sugar to milk mixture, and beat well.
8. Spread the chocolate mixture glaze over the graham crackers.
9. Cover the dessert and tent with foil; chill 4-5 hours before serving.