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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bkcuttings

posted:11/18/2009

It was great!!! Easy to make, and everyone loved it.

ssbourgeois

posted:11/17/2009

08-19-2009 Awesome!

Amers383

posted:11/15/2009

A "regular" sized box of pudding (one with 4 servings) is 3.4 oz I don't think they make them any smaller? I haven't made the recipe yet but the box of pudding (3.4 oz) to the milk called for seems about right to make a thicker cream, as usually it's 2 cups of milk to make the pudding.

prnbc1

posted:11/5/2009

Are the ingredients correct?? I used 3 boxes of pudding (3.4oz total) and the cream was like bread dough. Same with triple-layer Chocolate pie. Should the receipt be 1 pkg Jell-o (1.0 or 1.4oz) to 1 cup milk. Whats correct??

clarakr

posted:11/4/2009

Absolutely delicious. My husband travels weekly and for his homecoming I always try to make a different desert and a nice dinner. He thought I had purchased this pie it was so good and pretty, until I told him it was another new recipe I had received from this site. Definitely a keeper.

hookhams

posted:10/30/2009

This is a delicious recipe but what makes this even better is saving time and substituting Graham Crackers for the yellow cake and layering the cream and the fudge :D graham crackers/milk/Instant French Vanilla Pudding/Cool Whip (Frosting = whatever you want) fudge or dark chocolate icing. so delicious

kay81948

posted:10/28/2009

This is my husband's favorite....it is so easy and when people take their first bite they ask for the recipe...then they can't believe how simple it is.

a cook

posted:10/28/2009

I didn't use cool whip (I used real whip cream) Very good dessert.

a cook

posted:10/27/2009

I used sugar free Vanilla pudding, Cool Whip free and no sugar added cake mix. Nobody knew the difference & everyone loved it!

gwenp24

posted:9/27/2009

What an easy cake to make! I've made it several times and for many occasions. By the way, I use sugar free pudding with the same results.