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Ingredients Jump to Instructions ↓

  1. 22 1/2 -- (14 oz box) low-fat honey graham crackers, divided Cooking spray

  2. 3 cups 711ml Fat-free milk

  3. 2 Fat-free vanilla instant pudding - (3.4 oz)

  4. 1 -- (8 oz) frozen reduced-cal whipped topping, thawed

  5. 1/4 cup 59ml Fat-free milk

  6. 2 tablespoons 30ml Stick margarine - softened

  7. 2 tablespoons 30ml Honey

  8. 2 oz 56g Unsweetened chocolate - melted

  9. 1 1/2 cups 297g / 10oz Powdered sugar - sifted

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Arrange 7 1/2 graham cracker sheets in the bottom of a 13x9 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 c 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. Cooking Light Magazine - Jan/Feb 1998

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