Ingredients
1/2 cup sugar1/3 cup baking cocoa2 tablespoons plus 1 teaspoon cornstarch1/8 teaspoon salt1/8 teaspoon ground cinnamon1 can (12 ounces) fat-free evaporated milk1 cup fat-free milk1/2 cup egg substitute1 teaspoon vanilla extractTOPPING:2 cups reduced-fat whipped topping1 tablespoon plus 1/2 teaspoon baking cocoa, divided9 whole graham crackers, halved
Preparation
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.
