Boston Cream Pie

Boston Cream Pie

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pkg. (4-serving size) Jell-O Vanilla Instant Pudding

  • 1

    cup cold milk

  • 1-½

    cups thawed Cool Whip Whipped Topping

  • 1

    round yellow cake layer (8 or 9 inch)

  • 1

    oz. Baker's Semi-Sweet Chocolate

  • 1

    Tbsp. butter

  • ¾

    cup icing sugar

  • 2

    Tbsp. cold milk


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. 2. Stack cake layers on serving plate, spreading pudding mixture between layers. 3. Microwave chocolate and butter on MEDIUM 2 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.


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