Chocolate Eclair Icebox Dessert

This is the best pudding dessert ever! I like it because it is easy to cut the recipe in half and make it in a 9x9 dish instead of a 9x13 for a smaller amount. It is also best between 12 and 24 hours after making it. You need enough time for the graham crackers to get soft, but not too soggy. This recipe is from my mom.

Hip hip hooray for a long weekend! Tomorrow is an inservice day - which will be full of technology seminars....oh boy. Then we have off on Monday for President's Day. I'm not sure what I am going to do with my day off.... it will involve some schoolwork and hopefully something fun!

Chocolate Eclair Icebox Dessert

22 1/2 sheets (about 13 oz box) honey graham crackers, divided

Cooking Spray

3 cups fat-free milk

2 small packages fat-free vanilla instant pudding mix

1 (8 oz.) tub fat-free cream cheese

1 (8 oz.) tub frozen whipped topping, thawed

1/4 cup fat-free milk

2 Tbsp. butter, softened

2 Tbsp. honey

2 oz. unsweetened chocolate, melted

1 1/2 oz. sifted powdered sugar

1. Arrange 7 1/2 graham cracker sheets in the bottom of a 9x13 baking dish coated with coking spray. Combine 3 cups milk, pudding mix and cream cheese in a large bowl and beat at low speed in a mixer for 1 minute or until thick.

2. 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.

3. Combine 1/4 cup milk, softened butter, 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 at least 6 hours before serving.