Boston Cream Pie

By pamdabear3383

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

Preparation

Step 1

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.

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. Place cooled cake layer on serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through the cake layer to make 2 layers.

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.