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

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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.

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a cook

posted:1/18/2009

Super easy to make and tastes great. Freezing the second cake works well if you make a box cake. 8inch round pans work best.

birdwatcher724

posted:1/14/2009

Wonderful, easy and they loved it!!

Lisaiaquinta

posted:1/4/2009

I made this cake for my family on New Years Day. We all enjoyed it very much, good for a quick dessert when having company because it's not too time consuming. I would definitely make it again.

a cook

posted:1/4/2009

I made this for the first time for Thanksgiving (08) and it was great! I froze the 2nd layer of cake and just pulled it out of the freezer this afternoon and made it again - the cake froze wonderfully. I had no problem with the thickness of the pudding/cool whip mixture,may suggest to put a little muscle into the whisking and to be sure and whisk for 2 min.as stated and I let mine set for about 10 min before spreading. Enjoy!

marcee09

posted:1/3/2009

Although the cake was delicious, the filling was not thick enough. Any tips on how to make it thicker!!!

juliemurphy1

posted:12/30/2008

I make this every year for Christmas and it is always a hit. It is always requested from me. I also make Oreo Ribbon pie that is fabulous (from this site) Add in a apple crisp and desserts are done and all so simple.

Lorie773

posted:12/29/2008

GREAT RECIPE

barbigram

posted:12/22/2008

Took this to neighbors for my dessert contribution. We all loved it.

nessyluvsbeans

posted:12/16/2008

Made this for my hubby's Bday and it was one of the best cakes we've had. I used both cakes instead of cutting one in half and it was great. The frosting taste just like a donut! Yummy!

sharimorgan

posted:12/10/2008

This was delicious. My family loved it at Thanksgiving Dinner. I did use sugar free Jello pudding and light cool whip. I plan on making it for Christmas too.