Chocolate Eclair Dessert - cooking recipe

Ingredients

24 low-fat graham crackers (approx. 1 box)
2 small boxes sugar-free cook & serve vanilla pudding
4 1/2 C. skim milk
12 oz. lite Cool Whip, thawed
2 small boxes sugar-free cook & serve chocolate pudding

Preparation

Combine vanilla pudding and 3 cups milk. Mix well and cook in microwave, stirring often, until thickens. Cool completely. Gently stir in Cool Whip. Place 8 graham crackers in bottom of 9x13 inch dish. Pour half of pudding mixture over crackers. Top with 8 more crackers and remaining pudding mixture. Top with the remaining 8 crackers. Mix the chocolate pudding with remaining 1 1/2 cups milk. (I add a little extra milk, it tends to get a little too thick.) Cook in microwave until it begins to thicken. Cool slightly. Pour over top layer of crackers while warm enough to spread easily. Refrigerate 6 hours or overnight to chill and soften crackers. 18 servings. Sliced strawberries may be served on top as a garnish.