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Apple Lemon Puff
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Blueberry Honey Cobbler
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Chocolate Eclair Icebox Dessert
Chocolate Filled Meringue Shells with Strawberry Sauce
Chocolate Swirl Cheesecake
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Date Bars with Orange Icing
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Hostess® Twinkie Creme Filling
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Rocky Road Ice Cream Recipe
Sinfully Rich Nonfat Fudge Sauce
Snicker Freeze
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Sweetened Condensed Milk
York Sensational Brownies
Zabaglione
Chocolate Eclair Icebox Dessert

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.