Make your own free website on


Apple Lemon Puff
Baked Apples in Caramel Cream
Baked Banana Doughnuts
Blueberry Honey Cobbler
Butter Pecan Cheesecake
Caramel Apple Bars
Cherry Pear Dessert
Chewy Caramel Brownies
Chocolate Cheese Eclairs
Chocolate Eclair Icebox Dessert
Chocolate Filled Meringue Shells with Strawberry Sauce
Chocolate Swirl Cheesecake
Chocolate Tortillas
Chocolate-Orange Biscotti
Coffee Bars
Date Bars with Orange Icing
Funnel Cakes
Hostess® Twinkie Creme Filling
Ice Cream Pudding
Lazette's Luscious Strawberry Cheesecake
Lemon Squares
Maple Custard
Mocha-Chocolate Trifle
Nanaimo Bars
Orange Mousse
Peanut Butter Cupcakes
Rocky Road Ice Cream Recipe
Sinfully Rich Nonfat Fudge Sauce
Snicker Freeze
Strawberry Lemon Tart
Sugar Cookie Fruit Tart
Sweetened Condensed Milk
York Sensational Brownies
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.