CHOCOLATE-ECLAIR ICEBOX DESSERT 22 1/2 sheets (about 1 [14-ounce] box) low-fat honey graham crackers, divided Cooking spray 3 cups fat-free milk 2 (3.4-ounce) packages fat-free vanilla instant pudding mix (not sugar-free) 1 (8-ounce) tub fat-free cream cheese 1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed 1/4 cup fat-free milk 2 tablespoons butter or stick margarine, softened 2 tablespoons honey 2 ounces unsweetened chocolate, melted 1 1/2 cups sifted powdered sugar

Arrange 7 1/2 graham cracker sheets in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl; beat with a mixer at low speed 1 minute or until thick. Fold in whipped topping. Spread half of pudding mixture over graham crackers; top with 7 1/2 graham cracker sheets. Repeat procedure with remaining half of pudding mixture and 7 1/2 graham cracker sheets.

Combine 1/4 cup milk, butter, honey, and chocolate in a medium bowl; beat well with a mixer. Gradually add powdered sugar to the milk mixture; beat well. Spread chocolate glaze over graham crackers. Place a wooden pick in each corner and in middle of dessert. Cover loosely with plastic wrap; chill.

Serves 18.

[The Best of Cooking Light, Make it Ahead]