chocolate eclair icebox cake

[valchemist]

I just made this today for the first time. I haven't tasted it yet since it is supposed to sit for four hours and since previous reviews here have said it tastes better on the second day.

I can't wait to have it. It will be the perfect dessert for this warm/hot weather we are having here in Connecticut.

I have a question. Since my husband and I will be the only ones eating it, and since the recipe makes so much, I am wondering - can I freeze it?

Any opinions, advice, experiences?

from previous posts I have learned two things: 1)this dessert is very yummy and 2)if you aren't making it for a crowd, cut the recipe in half. (I didn't follow this second piece of advice because I thought it would be a bit of a pain to make the adjustments but now I am having second thoughts)

[CHRIST1NE]

Here you go, for next time, cause there's definately gonna be a next time http://www.cookinglight.com/bbs/smile.gif the 1/2'd recipe. IMO, the 9 x 9 dish of it is perfect.

* Exported from MasterCook *

Chocolate-Éclair Icebox Dessert

12 sheets low-fat honey graham crackers
Cooking spray
1 1/2 cups fat-free milk
1 (3.4-ounce) package instant vanilla pudding mix
1/2 (8-ounce) tub fat-free cream cheese
1/2 (8-ounce) tub frozen reduced-calorie whipped topping -- thawed
2 tablespoons fat-free milk
1 tablespoon stick margarine or butter -- softened
1 tablespoon honey
1 ounce unsweetened chocolate -- melted
3/4 cup powered sugar -- sifted

Arrange 4+ graham cracker sheets in the bottom of a 9 × 9-inch baking dish coated with cooking spray.

Combine 1 1/2 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 4+ graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 4+ graham cracker sheets.

Combine 2 tablespoons 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 chill in refrigerator overnight.




[This message has been edited by CHRIST1NE (edited 05-01-2001).]

[valchemist]

thanks, christ1ne! I guess it wouldn't have been that hard to cut in half after all. I guess subliminally maybe I convinced myself it would be a pain so that we had an excuse to have lots of dessert all week.

I guess freezing isn't a good idea? Never heard of freezing something like this before. Anyone have an opinion?

[kwormann]

I say try it...after all, if you dont, it will go bad anyway. Im going to guess yes, because I have a WW recipe for pudding on graham crackers, frozen like an ice cream sandwich.


It is the BEST! Let us know how it works!

Kim

[valchemist]

yep, you're right kim. I should just try it and see. I just needed someone to tell me that. http://www.cookinglight.com/bbs/smile.gif