More Great Recipes: Cake | Dessert

Boston Cream Pie

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Member since 2006

Serves | Prep Time | Cook Time


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.

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