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Boston Cream Pie

By

From Pam McCollom

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Ingredients

  • 1 package (3.4 ounce) Jello Vanilla Instant Pudding
  • 1 cup cold milk
  • 1 1/2 cups thawed Cool Whip
  • 1 round yellow cake layer (8 or 9 inch)
  • 1 ounce Baker's unsweetened chocolate
  • 1 tablespoon butter
  • 3/4 cup powdered sugar
  • 2 tablespoons cold milk

Details

Preparation

Step 1

Beat pudding mix and 1 cup milk in medium bowl with whisk 2 minutes. Stir in Cool Whip. Let stand 5 minutes. Meanwhile, cut cake horizontally into 2 layers with serrated knife.

Stack cake layers on plate, spreading pudding mixture between layers.

Microwave chocolate and butter in medium bowl on high 1 minute or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar and 2 tablespoons milk; mix well. Spread over cake. Refrigerate 1 hour.

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