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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Carol39110

posted:2/21/2010

Per other reviews, I split one cake layer in two instead of using both. It was perfect and I froze the extra layer and made it again a month later.

aajnauman

posted:2/16/2010

This was very good. I used chocolate chips instead of unsweetened chocolate and therefore had to use a little more milk than the recipe called for. There was more filling than the cake could handle, so it made for a great predinner dessert. I've also made this with chocolate cake.

yorkie11

posted:2/16/2010

This came out just like the picture! Very pretty to look at, and soooooo good to eat, and soo easy to make! THANKS kRAFT,YOU DID IT AGAIN!

astouffer

posted:2/7/2010

I made some slight changes to this but overall this is really a wonderful dessert and was given praises by all my friend's at the super bowl party that I attended. I like to make a 3 layer pie just so it's a little larger so I did 1 1/2 times the filling. Also I didn't have cool whip so I just whipped up some heavy whipping cream and folded that in.

Trisia

posted:2/2/2010

This is one of the best recipes I have used over and over again. It has a beautiful presentation and my family loves it. It is nice that the recipe makes two cake rounds to always have one on hand. I am going to alter the ingredients for an Easter cake/pie, using a white cake with strawberries and white chocolate topping...yummy!

foofer3

posted:2/2/2010

wonderful taste and easy to make .....everyone in the family loved it

a cook

posted:1/22/2010

prnbc1, why did you use 3 boxes of pudding? The recipe clearly states only one. That explains why your filling had the consistency of bread dough.

jessicasavory

posted:1/21/2010

Yum! Served this with company and everyone went back for seconds. Easy-to-make and delicious. Definitely a keeper!

DavidK001

posted:11/24/2009

Tasted excellent, like an eclair. The chocolate icing was surprisingly easy. I only gave my wife one piece, and ate the rest myself over the next three days. The quality of the cake never degraded over time, another plus.

a cook

posted:11/19/2009

Recipe called for way too much filling