Chocolate Eclair Delight

Name: Chocolate Eclair Delight
Ingredients: 1/2 cup sugar; 1/3 cup baking cocoa; 2 tablespoons plus 1 teaspoon cornstarch; 1/8 teaspoon salt; 1/8 teaspoon ground cinnamon; 1 can (12 ounces) fat-free evaporated milk; 1 cup fat-free milk; 1/2 cup egg substitute; 1 teaspoon vanilla extract; 2 cups reduced-fat whipped topping; 1 tablespoon plus 1/2 teaspoon baking cocoa, divided; 9 whole graham crackers, halved

12 ingredients

3 steps

Ingredients

1/2 cup sugar
1/3 cup baking cocoa
2 tablespoons plus 1 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1 can (12 ounces) fat-free evaporated milk
1 cup fat-free milk
1/2 cup egg substitute
1 teaspoon vanilla extract
2 cups reduced-fat whipped topping
1 tablespoon plus 1/2 teaspoon baking cocoa, divided
9 whole graham crackers, halved

Directions

1

In a large heavy saucepan, combine the first five ingredients. Gradually whisk in evaporated milk and milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes longer or until thickened.
2

Remove from the heat. Stir a small amount of hot filling into egg substitute; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Press plastic wrap onto surface of filling; cover and refrigerate until cooled.
3

Meanwhile, in a small bowl, combine whipped topping and 1 tablespoon cocoa; set aside. Arrange half of the crackers in a 9-in. square pan coated with cooking spray. Layer half of the filling and topping over the crackers. Repeat layers. Cover and refrigerate overnight. Just before serving, sprinkle with remaining cocoa.