Chocolate-Éclair Icebox Dessert

Ingredients

• 8 ounce cream cheese fat-free
• 0.3 cup milk fat-free
• 3 cups milk fat-free
• 22.5 sheets honey graham crackers low-fat divided ( 1 [14-ounce] box)
• 2 tablespoons honey 
• 2 tablespoons butter softened
• 1.5 cups powdered sugar sifted
• 2 ounces chocolate unsweetened melted
• 6.8 ounce vanilla pudding mix fat-free instant
• 8 ounce non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• bowl
• blender
• baking pan
• aluminum foil

Directions

1. Arrange 7 1/2 graham cracker sheets in the bottom of a 13 x 9-inch baking dish coated with cooking spray.
2. 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.
3. 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.
4. 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.
5. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours.