This recipe was in Cooking Light magazine, January/February 1998 issue. It was in the Reader Recipes section. It is a low-fat version.

Chocolate-Eclair Icebox Dessert

1 box low-fat honey graham crackers
3 c. skim milk
2 (3.4 oz.) package fat-free vanilla intstant pudding mix
1 8-oz. package fat-free cream cheese
1 8-oz. tub frozen reduced-calorie whipped topping, thawed
1/4 c. skim milk
2 Tbsp. stick margarine or butter
2 Tbsp. honey
2 oz. unsweetened chocolate, melted
1 1/2 c. sifted powdered sugar

1. Arrange 7 1/2 graham cracker sheets in the bottom of a 13x9 inch baking dish coated with cooking spray. Combine 3 c. milk, pudding mix and cream cheese; beat at low speed until thick. Fold in whipped topping. Spread 1/2 of pudding mixture over graham crackers. Repeat layers-graham crackers, pudding mix, then
graham crackers.
2. Combine 1/4 c. milk, softened margarine, honey and chocolate in medium bowl; beat well with mixer. Gradually add powdered sugar to milk mixture; beat well.
3. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours.