Chocolate Eclair Icebox Cake you can eat

Low Fat/Low Sugar - Chocolate Eclair Icebox Cake

1 14ounce box low-carb graham crackers
3 1/4 cups of low-carb milk
2 packages of sugar free vanilla instant pudding mix
1 8ounce tub of low carb cream cheese
1 8ounce tub of low sugar cool whip
2 tablespoons butter
2 tablespoons honey
2 ounces of unsweetened chocolate
1 1/2 cups splenda
2 tablespoons butter


Arrange a layer of graham cracker sheets on the bottom of 13x9 inch baking dish coated with cooking spray.

Combine 3 cups of milk, pudding mix, and cream cheese in large bowl, beat at low speed until thick.

Fold in whipped topping.

Spread half of the pudding mixture over graham crackers, and top with another layer of graham cracker sheets.

Repeat the procedure with the remaining half of pudding mixture and another layer of graham cracker sheets.

Combine 1/4 cup of milk, softened butter, honey, and unsweetened chocolate in a medium bow, and beat well with mixer.

Gradually add powdered sugar to milk mixture, and beat well.

Spread chocolate glaze over graham crackers.

Cover dessert and tent with foil.

Chill for at least 4 hours, preferable overnight, it tastes much better when it's had a chance to meld altogether for a while. 


Bon appetit.