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Desserts

Boston Cream Pie Made Over

Boston Cream Pie Made Over recipe
photo by:kraft
Our made-over version of classic Boston cream pie is airier, more delicate and low fat. We think it's a great improvement.
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
  round angel food cake (10 oz.), cut horizontally into 3 layers
1
oz.  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.

Kraft Kitchens Tips

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.
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 11 grams of total fat, including 3.5 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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