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Eclair Pie
1 box lowfat graham crackers
1 tub cool whip free or lite
2 boxes sugar free vanilla pudding, instant
3 cups skim milk
2 tlbs Brummel & Brown spread, melted
2 squares bakers chocolate, dark
3/4 cup splenda
1 tlbs vanilla
Mix together the pudding and milk. Let set 2 minutes. Fold in cool whip. Set in fridge.
Line 9 x 13 pan with graham crackers, cutting to fit. Spoon on 1/2 of pudding mixture. Add another cracker layer, then pudding, then final cracker layer. Set pan in fridge.
Melt together on low heat butter substitute and chocolate. stir in vanilla. Remove from heat. Add splenda in three divisions, whisking until blended. Chocolate should look shiny and mostly smooth.
Pour over eclair bottom. Spread to cover last layer of crackers. Chill. Serve cold.
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