Boston Cream Pie

photo by:kraft

OK, we admit it: It’s really a cake—a cake with a delectable layer of creamy custard, topped with chocolate glaze. Pie, cake, whatever. We call it delicious.

time

prep:

15 min

total:

1 hr 15 min

servings

total:

10 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

cup plus 2 Tbsp. cold milk, divided

1-1/2

cups thawed COOL WHIP Whipped Topping

round yellow cake layer (8 or 9 inch)

oz. BAKER'S Unsweetened Chocolate

Tbsp. butter

3/4

cup powdered sugar

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

step 1

BEAT pudding mix and 1 cup milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.

step 2

STACK cake layers on plate, spreading pudding mixture between layers.

step 3

MICROWAVE chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour.

Kraft Kitchens Tips

Size-Wise

Looking for something sweet? One serving of this Boston Cream Pie is sure to hit the spot when served with an 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 2-inch horizontal cut around side of cake using long serrated knife. Then, cut all the way through cake layer to make 2 layers.

Rate recipes, or edit your previous ratings and more. Sign In

a cook

posted:1/18/2012

I made this twice. It was really easy to make but the first time I tried it, it lacked flavor. The second time I used vanilla extract in the cake mix AND in the pudding. It was a little better. I will make it again because it's easy but if you are looking to WOW someone, skip this and make their chocolate cake. That one I have made numerous times and have NEVER had any leftovers.

shanalyn1127

posted:12/22/2011

I did not have round baking pans so I made the cake in an 11x13 pan, let it cool, then cut the cake in half and doubled the filling. Glad I did because it was GONE! It was a big hit!

KRLJen

posted:10/13/2011

It's verrryyyyy good!!!!

deutschfamily2002

posted:9/28/2011

I make this all the time! Simple and delicious. Any time I have brought this as something to share, I always get compliments and people ask the recipe. It's a family favorite!

catsrkids

posted:9/11/2011

Sometimes I do this full size, and other times as cupcakes for individual servings. Either way, they are always a hit! Everyone loves them!

AmandaWilczynski

posted:8/15/2011

made this for myself and friends. it was so easy to make and so good we ate it in one sitting.

Amber750

posted:8/3/2011

This was DELICIOUS!!! Make sure you mix the chocolate topping so it's thick enough though...the first time mine was a bit runny and it covered the sides of the cake, which was fine, just a bit messy. This is creamy and moist....and it is perfect for any occasion!

JonamyC

posted:7/19/2011

I have made this recipe several times now for my husband's birthday. He loves Boston Creme doughnuts, so this was perfect for him! Very easy and very delicious...our family gobbled it up!

a cook

posted:4/13/2011

I have made this cake for years with out the whip cream and not instant pudding. Next time I am going to use not instant pudding alittle vanilla and less whip cream or maybe no whip cream the pudding need to thicker..

LADYSPIRIT1956

posted:4/9/2011

Easy recipe. I did make some changes the second time around. Used french vanilla pudding with just a small dollop of cool whip instead. Much closer to a true Boston cream pie.