Mini Gingerbread Loaves

• 18 graham crackers, finely crushed (about 2-1/4 cups)
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1/4 cup flour
• 2 tsp. CALUMET Baking Powder
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. baking soda
• 1 cup fat-free milk
• 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1 egg, beaten
• 2 Tbsp. honey
• 2 to 3 tsp. water, divided
• 1/2 cup powdered sugar

1. Heat oven to 350F.
2. Combine first 7 ingredients in medium bowl.
3. Add milk, sour cream, egg and honey; stir just until blended.
4. Spoon into 3 greased and floured 5-1/2x3-1/4x2-inch disposable mini loaf pans.
5. Bake 30 min.
6. or until toothpick inserted in centers comes out clean.
7. Cool completely.
8. Add 2 tsp.
9. water to sugar; stir until blended.
10. Add remaining water if necessary until desired drizzling consistency.
11. Drizzle glaze over loaves; let stand until firm.

crackers, flour, baking powder, ground cinnamon, ground ginger, baking soda, milk, s, egg, honey, water, powdered sugar

Taken from www.kraftrecipes.com/recipes/mini-gingerbread-loaves-119508.aspx (may not work)