Boston Cream Pie Minis

Boston Cream Pie Minis

Photo by Nicole S.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pkg. (2-layer size) yellow cake mix

  • 1

    pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

  • 1

    cup cold milk

  • 1-½

    cups thawed COOL WHIP Whipped Topping, divided

  • 1

    pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

Directions

HEAT oven to 350ºF. PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool completely. BEAT pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops. MICROWAVE remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until blended. Let stand 15 min.; spread onto cupcakes. Refrigerate 15 min.


Nutrition

Facebook Conversations