This scrumptious, weight watchers approved cake, comes from Sarah Wissman’s friend, Judy Pearson.

Ingredients

• 22 ½ sheets low fat honey graham crackers
• 3 cups Cold skim milk
• 2 packages Vanilla fat free instant pudding mix (don’t substitute sugar free)
• 1-8 ounce block Fat free cream cheese
• 1-8 ounce tub Frozen light Cool Whip (thawed)
• ¼ cup Skim milk
• 2 tablespoons Butter or stick margarine, softened
• 2 tablespoons Honey
• 2 ounces Unsweetened chocolate, melted
• ½ cups Powdered sugar

Directions

• Arrange 7 ½ graham crackers sheets in the bottom of a 9×13 inch baking dish, lightly sprayed to prevent sticking. Combine 3 cups cold milk, pudding and cream cheese in a large bowl; beat at low speed 1minute or until thick. Fold in Cool Whip. Spread half of pudding mix over graham crackers, top with 7 ½ graham cracker sheets. Repeat procedure with remaining half of pudding mix and 7 ½ graham crackers sheets.
  Combine ¼ cup milk, butter, honey and unsweetened chocolate in a medium bowl. Beat at medium speed until well blended. Gradually add powdered sugar, beating until well blended. Spread chocolate glaze over graham crackers. Cover loosely, chill at least 4 hours.

Notes

• Serves 18
• Weight Watchers: 5 points/serving