More Great Recipes: Cake | Dessert

Boston Cream Pie


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 round yellow cake layer (9-inch)
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Instant Pudding & Pie Filling
1-1/2 cups thawed Cool Whip whipped topping
1 square Baker's unsweetened baking chocolate
1 Tablespoon butter
3/4 cup powdered sugar
2 Tablespoons powdered sugar


Cut cake horizontally into two even layers with serrated knife; set aside.


Pour 1 cup cold milk into large bowl.


Add dry pudding mix.


Beat with wire whisk 2 minutes or until well blended.


Gently stir in whipped topping.


Let stand 5 minutes to thicken.


Place bottom cake layer on serving plate.


Spread with pudding mixture; top with remaining cake layer.


Microwave chocolate and butter in medium microwaveable bowl for 1 minute.


Stir until chocolate is completely melted.


Add sugar and 2 Tablespoons of milk; stir until well blended.


Spread over top of cake.


Refrigerate at least 1 hour or until ready to serve.


Store in refrigerator.


Pairs Well With


Notes

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