Chocolate Eclair Icebox Cake

Submitted by on Friday, November 7, 2008 17:44
Posted in category Dessert

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


  • 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


  • 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.


  • Serves 18
  • Weight Watchers: 5 points/serving

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