Cookin’ with Carolyn Boston Cream Pie

Boston Cream Pie

1 pkg.(3.4 oz.) vanilla flavor instant pudding
1 cup plus 2 Tbsp. cold milk divided
1-1/2 cups thawed Cool Whip whipped topping
1 round yellow cake layer (8 or 9 inch)
1 oz. Baker’s unsweetened chocolate
1 Tbsp. butter
3/4 cup powdered sugar
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. Stack cake layers on plate, spreading pudding mixture between layers.
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. Enjoy!
Note: You can use dental floss and saw cake gently to separate into two layers.

You must be logged in to post a comment Login

Do NOT follow this link or you will be banned from the site!