Eclairs and Cheesecakes

In light of our upcoming beach trip for Memorial Day weekend, I'm going to document two of my FAVORITE desserts that are always a hit...we will be making these fo sho!

First up...Low-Fat Chocolate Eclair

Need: 1 box of Low-Fat Honey Graham crackers
           1 tub Fat-Free Cool Whip
           1 package Vanilla Fat-free, Sugar-free pudding (the larger package)
           1 tub of Duncan Hines or Pillsbury Sugar Free Chocolate Icing
           Skim Milk

Directions:
           Prepare the pudding as directed on the box (this is why you will need the milk). Once that is done, mix the pudding with the tub of Cool Whip (use most of the tub...I usually have a little left over though-about 1/4 of the tub is left maybe??) in a large bowl. Set aside. In a 9x13 pan, lay the graham cracker sheets until the bottom is completely covered (usually is about 6 full graham cracker sheets). Pour half of the pudding mixture over the bottom layer. Then lay another 6-7 crackers on top of the pudding mixture. Pour the remaining pudding mix over the 2nd layer of graham crackers. Lay another 6 graham crackers over the top of the pudding. Lightly heat the frosting mix in the microwave (I recommend taking the top off, removing the foil...obv, replace the top with a little opening, and heat for about 20-30 sec.) You don't want it to be a liquid, but it does need to be soft enough to pour. Refrigerate for about 3 hours (according to recipe directions...I usually refrigerate mine overnight and like it better). Voila! Pure yumminess.

*Disclaimer...this recipe is NOT from myfood.com.

Next up...Sopapilla Cheesecake

This goodness usually doesn't last more than 30 minutes at a party. It literally melts in your mouth. 

Need: 2 cans of reduced-fat crescent rolls

          1 stick of butter 

          1 cup of sugar

          1 tsp of vanilla extract

          2 8-oz packages of cream cheese (1/3 less fat)

          1 tsp of cinnamon 

          1/2 cup of sugar

Directions:

Preheat oven to 350. Grease a 9x13 pan. Melt butter and set aside. Mix the cream cheese, 1 cup of sugar, and vanilla extract (use mixer). In a separate bowl, mix the 1/2 cup of sugar and the cinnamon. Lay one can of the crescent rolls on the bottom of 9x13 pan (do not separate, just roll out). Spread the cream cheese mixture on top. Lay the second can of crescent rolls on top of the mixture (again, do not separate, just roll out). Pour the butter evenly on top of the crescent rolls. Sprinkle the cinnamon-sugar mixture on top. Bake for 30 minutes. 

I would recommend allowing it to cool a little bit. It is best served warm with vanilla ice cream..it will seriously rock your face off. 

Happy Memorial Day!