Boston Cream Pie
CATEGORIES
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
DIRECTIONS
  1. Cut cake horizontally into two even layers with serrated knife; set aside.
  2. Pour 1 cup cold milk into large bowl.
  3. Add dry pudding mix.
  4. Beat with wire whisk 2 minutes or until well blended.
  5. Gently stir in whipped topping.
  6. Let stand 5 minutes to thicken.
  7. Place bottom cake layer on serving plate.
  8. Spread with pudding mixture; top with remaining cake layer.
  9. Microwave chocolate and butter in medium microwaveable bowl for 1 minute.
  10. Stir until chocolate is completely melted.
  11. Add sugar and 2 Tablespoons of milk; stir until well blended.
  12. Spread over top of cake.
  13. Refrigerate at least 1 hour or until ready to serve.
  14. Store in refrigerator.