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Boston Cream Pie

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Rate this recipe 4.6/5 (18 Votes)
Boston Cream Pie 1 Picture

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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