Boston Cream Pie

(287)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

What You Need

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

cup plus 2 Tbsp. cold milk, divided

1-1/2

cups thawed COOL WHIP Whipped Topping

round yellow cake layer (8 or 9 inch)

square BAKER'S Unsweetened Chocolate

Tbsp. butter

3/4

cup powdered sugar

Make It

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 1

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

step 2

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.

step 3

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.

Note

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

nutritional info per serving

Calories 300

Total fat 13 g

Saturated fat 5 g

Cholesterol 40 mg

Sodium 350 mg

Carbohydrate 44 g

Dietary fiber 1 g

Sugars 33 g

Protein 3 g

Vitamin A 4 %DV

Vitamin C 0 %DV

Calcium 8 %DV

Iron 6 %DV

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