22 1/2 sheets low-fat honey graham crackers (about 1-14oz box) divided cooking spray 3 cups cold skim milk 2 (3.4 oz) packages vanilla fat-free instant pudding mix (do not subsitute sugar free) 1 (8 oz) block fat-free cream cheese 1 (8 oz) tub frozen reduced-calorie whipped topping, thawed 1/4 cup skim milk 2 tbs butter or stick margarine, softened 2 tbs honey 2 oz unsweetened chocolate, melted 1 1/2 cups sifted powdered sugar Arrange 7 1/2 graham cracker sheets in bottom of 13x9 inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl; beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of pudding mixture over graham crackers; top with 7 1/2 graham cracker sheets. Repeat procedure with remaining half of pudding mixture and 7 1/2 graham cracker sheets. Combine 1/4 cup milk, butter, honey and unsweetened chocolate in a medium bowl; beat at medium speed of mixer until well blended. Gradually add powdered sugar, beating until well blended. Spread chocolate glaze over graham crackers. Cover dessert loosely by tenting with foil; chill 4 hours. Yield: 18 servings.
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