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Boston Cream Pie

Boston Cream Pie recipe
photo by:kraft
Here's the cream pie that made Boston famous—easy to make, creamy with pudding and topped with a luscious layer of chocolate.
15 min
1 hr 15 min
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
cups  thawed COOL WHIP Whipped Topping
 round yellow cake layer (8 or 9 inch)
oz.  BAKER'S Unsweetened Chocolate
Tbsp.  butter
cup  powdered sugar

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.
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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