| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | St. Louis | 18 | Servings | |
INGREDIENTS
| 22 1/2 | Sheets (14 Oz Box) Low-Fat Honey Graham Crackers; Divided | |
| Cooking Spray | ||
| 3 | c | Fat-Free Milk |
| 2 | pk | (3.4 Oz) Fat-Free Vanilla Instant Pudding |
| 1 | Tub (8 Oz) Frozen Reduced-Cal Whipped Topping; Thawed | |
| 1/4 | c | Fat-Free Milk |
| 2 | tb | Stick Margarine; Softened |
| 2 | tb | Honey |
| 2 | oz | Unsweetened Chocolate; Melted |
| 1 1/2 | c | Powdered Sugar; Sifted |
INSTRUCTIONS
Arrange 7 1/2 graham cracker sheets in the bottom of a 13x9 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 c 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. Cooking Light Magazine - Jan/Feb 1998 Shared by Jill Proehl, St. Louis, MO REG 2 Recipe by: Shay Collier, Camarillo, CA Posted to MC-Recipe Digest by Jill Proehl <jpxtwo@swbell.net> on Feb 24, 1998
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