Boston Cream Pie

By Mirella

Kraft's recipe

Ingredients

• 1 package (4-serving size) vanilla instant pudding
• 1 cup cold milk
• 1-1/2 cups thawed cool whip
• 1 round yellow cake layer (8 or 9 inch)
• 1 square Baker's Semi-Sweet Chocolate
• 1 tablespoon butter
• 3/4 cup icing sugar
• 2 tablespoons cold milk

Preparation

Step 1

Beat pudding mix and 1 cup milk 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.

In a double boiler melt chocolate and butter on medium 2 min.; stir until chocolate is melted. Add sugar and 2 Tablespoons milk; mix well. Spread over cake. Refrigerate 1 hour.