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Boston Cream Pie Made Over

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Boston Cream Pie Made Over recipe
photo by:
kraft
Beantown is famous for this classic combination of rich chocolate and creamy filling. Our made-over version is airier, more delicate and lower in fat than the original.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
10 servings
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What You Need

1
pkg. (1.0 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1-1/2
cups  cold fat-free milk
1
cup thawed COOL WHIP LITE Whipped Topping, divided
1
 prepared round angel food cake (10 oz.), cut horizontally into 3 layers
1
square BAKER'S Semi-Sweet Chocolate, chopped

Make It

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP.

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

MICROWAVE chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour, or up until 4 hours, removing from refrigerator 30 min. before serving.

Kraft Kitchens Tips

How to Slice Cake Evenly
Use toothpicks to mark cake into 3 layers. Use a long serrated knife to cut cake, in sawing motion, into layers.
Makeover - How We Did It
We've taken a classic recipe and made it over by preparing it with JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, COOL WHIP LITE Whipped Topping and an angel food cake. We also eliminated the butter and powdered sugar in the chocolate topping. These changes will save you 170 calories and 10 grams of total fat, including 3 grams of saturated fat, per serving.
Make Ahead
Dessert can be made up to 4 hours in advance. Remove from refrigerator 30 min. before serving.
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