Chocolate Cream Eclair Dessert (Lower Fat) - cooking recipe

Ingredients

1 (14 ounce) box honey graham crackers, divided
3 cups 1% low-fat milk
2 (3 1/2 ounce) packages vanilla instant pudding mix (fat-free pudding is okay)
1 (8 ounce) package cream cheese, softened (low fat is okay)
1 (8 ounce) container Cool Whip, dessert frozen topping thawed (reduced calorie is okay)
1/4 cup milk
2 tablespoons butter, softened
2 tablespoons honey
2 ounces chocolate, melted
1 1/2 cups confectioners' sugar (icing)

Preparation

In a bottom of a 13 x 9\" baking dish, arrange 7-1/2 graham crackers in a dish coated lightly with butter or cooking spray.
In a bowl, combine 3 cups milk, pudding mix and the cream cheese; beat at low speed of an electric mixer for 1 minute, or until thick; fold in Cool Whip topping.
Spread half of the pudding mixture over graham crackers.
Top with another 7-1/2 graham crackers sheets.
Repeat the procedure with the remaining half of pudding mixture and 7-1/2 more of the graham crackers.
In a bowl, combine 1/4 cup milk, softened butter, honey and melted chocolate; beat well with a mixer.
Gradually add in icing sugar to milk mixture, and beat well.
Spread the chocolate mixture glaze over the graham crackers.
Cover the dessert and tent with foil; chill 4-5 hours before serving.