Boston Cream Pie

By melanieroe

Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 10 servings

Nutrition Information
Calories 300 Total fat 13 g Saturated fat 5 g Cholesterol 40 mg Sodium 350 mg Carbohydrate 44 g Dietary fiber 1 g Sugars 33 g Protein 3 g Vitamin A 4 %DV Vitamin C 0 %DV Calcium 8 %DV Iron 4 %DV

Ingredients

• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 cup cold milk
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 1 round yellow cake layer (8 or 9 inch)
• 1 square BAKER'S Unsweetened Chocolate
• 1 Tbsp. butter
• 3/4 cup powdered sugar
• 2 Tbsp. cold milk

Details

Servings 10
Adapted from kraftfoods.com

Preparation

Step 1

BEAT pudding mix and 1 cup milk with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.

STACK cake layers on serving plate, spreading pudding mixture between layers.

MICROWAVE chocolate and butter on HIGH 1 min.; stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour.

Note
Use a 2-layer cake mix to bake 2 (8- or 9-inch) round cake layers. Cool completely. Use 1 of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month.