| 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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