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Boston Cream Pie

Prep Time:
15 min

Total Time:
1 hr 15 min

Makes:
10

1 round yellow cake layer (8 or 9 inch)

1 cup cold milk

1 pkg. (4-serving size) JELL-O Vanilla Instant Pudding

1-1/2 cups thawed COOL WHIP Whipped Topping

1 square BAKER'S Semi-Sweet Chocolate

1 Tbsp. butter

3/4 cup icing sugar

2 Tbsp. cold milk

CUT cake into 2 layers with serrated knife. Beat 1 cup milk and pudding mix with whisk 2 min. Gently stir in Cool Whip. Let stand 5 min. to thicken.

STACK cake layers on serving plate, spreading pudding mixture between layers.

MICROWAVE chocolate and butter on MEDIUM 2 min. Stir until chocolate is completely melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour. Refrigerate leftovers.

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 two layers.

K:52474v4ec:111428

(24)

Rated

by highlandlass58 on 12/25/2008
" This is so easy and everyone just loves the taste I add white chocolate in the centre of topping to decorate it up just a little what a BIG HIT."

See All Ratings and Comments

Serving Size = 1 piece (101 g)

Nutritional Information

Calories

300

Total fat

12 g

Saturated fat

4.5 g

Cholesterol

35 mg

Sodium

340 mg

Carbohydrate

44 g

Dietary fibre

1 g

Sugars

32 g

Protein

3 g

Vitamin A

4 %DV

Vitamin C

0 %DV

Calcium

6 %DV

Iron

4 %DV