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Boston Cream Pie

Prep Time:

15 min

Total Time:

1 hr 15 min

Makes:

10 servings

What You Need!

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

Make It!

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.

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.

Kraft Kitchens Tips

Size-Wise

Looking for something sweet? One serving of this Boston Cream Pie will hit the spot when served with an ice-cold glass of fat-free milk.

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.

How to Slice Cake Layer Evenly

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.

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