It's amazing how the layers of this eclair torte soften overnight into a cakelike texture. Just before serving this dessert, I like to dust the top with cocoa. —Agnes Ward, Stratford, Ontario
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
- topping:
- 2 cups reduced-fat whipped topping
- 1 tablespoon plus 1/2 teaspoon baking cocoa, divided
- 9 whole graham crackers, halved
Directions
- In a large heavy saucepan, combine the first 5 ingredients. Gradually whisk in milks until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir until thickened, about 2 minutes longer.
- 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.
- Meanwhile, in a small bowl, combine whipped topping and 1 tablespoon cocoa; set aside. Arrange half 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.
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