Boston Cream Pie
By dlgates60
Rate this recipe
4.6/5
(18 Votes)
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Ingredients
- 1 pkg. (4-serving size) Jell-O Vanilla 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 oz. Baker's Semi-Sweet Chocolate
- 1 Tbsp. butter
- 3/4 cup icing sugar
- 2 Tbsp. cold milk
Details
Adapted from kraftcanada.com
Preparation
Step 1
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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