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Kraft® Boston Cream Pie

By: KRAFT®

"A yellow cake layer is split and filled with creamy vanilla pudding and topped with dark chocolate frosting. This classic takes just 15 minutes and a bit of refrigeration before serving."

Rate/Review | Read Reviews (46)

Prep Time:
15 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

1 (3.4 ounce) package 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 (1 ounce) square BAKER'S Unsweetened Chocolate
1 tablespoon butter
3/4 cup powdered sugar
2 tablespoons cold milk

Directions

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.

Footnotes

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.