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Boston Cream Pie Made Over

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Boston Cream Pie Made Over is rated 4.333333333333333 out of 5 by 42.
Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

10 servings

Our made-over version of classic Boston cream pie is airier, more delicate and low fat. We think it's a great improvement.

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What You Need

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Make It

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  • 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.

Makeover - How We Did It

We've taken a classic recipe and made it over by preparing it with JELL-O Vanilla Flavor Sugar Free Fat 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 130 calories and 8g of total fat, including 3.5g of saturated fat, per serving.

How to Slice Cake Evenly

Mark the cake into 3 horizontal layers with toothpicks. Use a long serrated knife and gently sawing motion to cut the cake into the layers as directed.

Make Ahead

Dessert can be made up to 4 hours in advance. Remove from refrigerator 30 min. before serving.

Servings

  • 10 servings

Healthy Living

  • Low fat
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1/2 Fat

Nutrition Bonus

Enjoy a serving of this low-fat classic pie that can fit into a healthful eating plan.

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 130
Total fat 2g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 340mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 20g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from We did not care for this at all. We did not care for this at all. Aside from the chocolate topping, it had very little taste, other than the artificial sweetener in the pudding mix. I even layered fresh blueberries over the pudding, but all was overwhelmed with the taste of artificial sweetener. This might be good with a regular pudding mix or, better yet, a homemade, cooked pudding. The chocolate topping was too stiff to cut through easily, even after I allowed it to sit at room temperature for several minutes.
Date published: 2015-01-03
Rated 5 out of 5 by from Awesome! Awesome! Quick, easy, lower calories,tasty,what more could you ask for!?! I wondered about the chocolate square being enough, tried it and it was (hard giving up the old way of lots and lots means more fat, calories and extra weight!). You did it again Kraft! Thanks!
Date published: 2011-04-04
Rated 5 out of 5 by from I'm glad you already know how to make this recipe. I'm glad you already know how to make this recipe. An angel food cake is a cake made primarily of beaten egg whites, flour, and sugar. It has no fat. You can make it from scratch, buy a mix at the store, or buy a finished cake at a bakery or in-store bakery.
Date published: 2011-03-31
Rated 5 out of 5 by from So easy to make! So easy to make! Healthy, light and great for a cooling summer dessert! I added some dark chocolate shavings on top of the cream layers then used dark chocolate instead of semi-sweet for the top. Family and friends loved it!
Date published: 2013-07-03
Rated 5 out of 5 by from I made it for a party in the office - everyone raved about it. I made it for a party in the office - everyone raved about it. Did not have the Baker's chocolate, but substituted with dark chocolate candy bar - worked great. Worked well for a diabetic friendly treat too. Thank you.
Date published: 2011-04-06
Rated 4 out of 5 by from I used banana pudding instead - it was a HIT ! I used banana pudding instead - it was a HIT !!! Of course, MY cake didn't look like the one shown - lol - it was a bit messy ! I'll get better with practice - which means - I have to make it again ! :D
Date published: 2012-02-20
Rated 5 out of 5 by from Great ! Great !!! made 2 one this recipe and the other w/ strawberries. Mixed berries w/ pudding and topped w/ cool whip and tinted it w/ juice & pecies of strawberries. Family loved both.
Date published: 2013-02-07
Rated 5 out of 5 by from this was an awesome dessert. this was an awesome dessert. i did however change it up a little bit to save even more on the calories, i used sugar fee fat free chocolate pudding on top. the family loved it.
Date published: 2011-04-05
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