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Boston Cream Pie

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rate/review

prep time

15 min

total time

1 hr 15 min

makes

10 servings, 1 piece (101 g) each

photo by:

kraft

recipe by: kraft

What You Need

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 square Baker's Semi-Sweet Chocolate

1 Tbsp. butter

3/4 cup icing 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 MEDIUM 2 min.; stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour.

kraft kitchens tips

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.