Chocolate Eclair Delight

• 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

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.

sugar, baking cocoa, cornstarch, salt, ground cinnamon, milk, milk, egg substitute, vanilla, topping, baking cocoa, graham crackers

Taken from www.tasteofhome.com/recipes/chocolate-eclair-delight/ (may not work)