Faux Chocolate Eclair Dessert

I've got a simple dessert, that will impress your friends but is so easy to make. It was first published in Cooking Light back in 1998. The combination of flavors comes pretty close to the way an eclair tastes.

This dessert tastes more decadent than it is because you use low-fat ingredients. It is recommended that this dessert be made at least 4 hours in advance so it can properly chill. I made mine the night before and I think that helped the graham crackers soften up a bit.

I took this dessert as my contribution to dinner at another family's house last night. After a delicious dinner of baked ziti (My Husband lucked out -that's his favorite meal!), we indulged in my dessert and an apple crumb cake. It is so nice to spend an evening with friends, and a bonus is that all of the kids get along so well. Sharing some good food and laughs with friends is what this time of year is all about.

If you are invited to a gathering in the next month or so, here are some other impressive yet simple desserts that you can take along.

The Apples in Puff Pastry that are at No Fear Entertaining look irresistable.
The Chocolate Decadence Cake over at San Diego Cooks is impressive and was made my her 13 year old son.

Chocolate Eclair Icebox Dessert
Source: Cooking Light (click here for a printable version of this recipe).

Ingredients
22 1/2 sheets (about 1 [14-ounce] box) low-fat honey graham crackers, divided
Cooking spray
3 cups fat-free milk
2 (3.4-ounce) packages fat-free vanilla instant pudding mix
1 (8-ounce) tub fat-free cream cheese
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
1/4 cup fat-free milk
2 tablespoons stick margarine or butter, softened
2 tablespoons honey
2 ounces unsweetened chocolate, melted
1 1/2 cups sifted powdered sugar

Directions
Arrange 7 1/2 graham cracker sheets in the bottom of a 13 x 9-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 cup 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.
Yield: 18 servings