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Layers of graham cracker and vanilla pudding are topped with a layer of chocolate in this light yet decadent make-ahead dessert.

This is one of those recipes that I had bookmarked for yeeeeears, but hadn't actually made it until recently.

A few weeks back, a friend hosted a BBQ potluck for a bunch of my husband's high school buddies and their families. I knew this dessert would be a big crowd-pleaser.

I love that this is a classic dessert from Cooking Light, and that they took care to lighten up a typically decadent recipe. I wasn't able to find fat-free pudding mix that wasn't also sugar free, so I went for regular here.

I also split this up between 2 square pans, which worked out beautifully. We had one at home that held up really well for a few days. Dessert on demand... I like it!

The recipe didn't call for letting the cream cheese soften to room temperature, but I think it might have helped a little. My filling turned out a bit lumpy, but it wasn't really noticeable by the time the dessert sat overnight.

I really liked the way the graham crackers softened, making them more and more cake-like the longer it hung out in the fridge.

This was a big hit with our friends, as well as some neighbors that lucked out with getting a few slices the next night.

📖 Recipe

Chocolate-Éclair Icebox Dessert

Layers of graham cracker and vanilla pudding are topped with a layer of chocolate in this light yet decadent make-ahead dessert.

Cooking Light January 1998

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Servings: 18 Servings

Course: Dessert

Cuisine: American

Calories: 234

Prep Time 4 15

Total Time 4 15

Ingredients

22 ½ 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
1 8-ounce tub fat-free cream cheese
1 8-ounce tub frozen reduced-calorie whipped topping, thawed
¼ cup fat-free milk
2 tablespoons stick margarine or butter softened
2 tablespoons honey
2 ounces unsweetened chocolate melted
1 ½ cups sifted powdered sugar

Instructions

Arrange 7 ½ 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, 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 7 ½ graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 ½ graham cracker sheets.
Combine ¼ cup 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 tent with foil; chill 4 hours.