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Boston Cream Pie

SUBMITTED BY: Kraft Kitchens 

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PREP TIME  15 Min
READY IN  1 Hr 15 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (9 inch) round yellow cake layer
  • 1 cup cold milk
  • 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  • 1 1/2 cups thawed COOL WHIP Whipped Topping
  • 1 (1 ounce) square BAKER'S Unsweetened Baking Chocolate
  • 1 tablespoon butter
  • 3/4 cup powdered sugar
  • 2 tablespoons cold milk

DIRECTIONS

  1. Cut cake horizontally into two even layers with serrated knife; set aside.
  2. Pour 1 cup milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Let stand 5 min. to thicken. Place bottom cake layer on serving plate. Spread with pudding mixture; top with the remaining cake layer.
  3. Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted. Add sugar and 2 Tbsp. milk; stir until well blended. Spread over top of cake. Refrigerate at least 1 hour or until ready to serve. Store in refrigerator.

FOOTNOTE

  • Use a (2-layer) cake mix to bake two 9-inch round cake layers. Cool completely. Use one 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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