Boston Cream Cake

Pat Duran

By
@kitchenChatter

What could be simpler than instant pudding, cool whip and a store bought angel food cake. This is so neat to have the ingredients on hand during the holidays for that unexpected company of party plan! Thanks Kraft kitchens you did it again!


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Comments:

Serves:

8-10 servings

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

1 pkg
vanilla fat free sugar free instant pudding
1 1/2 c
cold fat free milk
1 c
thawed cool whip lite whipped topping, divided
10 oz
prepared round angel food cake, cut horizontally into 3 layers
1
square baker's semi-sweet chocolate , chopped

Directions Step-By-Step

1
Beat together pudding mix and milk in medium bowl with a whisk for 2 minutes. Stir in 1/2 cup of cool whip.
2
Stack cake layers on serving plate, spreading pudding mixture between layers.Microwave chocolate and remaining cool whip in a safe bowl on high 30 seconds; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Chill for 1 hour or up to 4 hours, removing from refrigerator 30 minutes before serving.
3
Note:
Use a long serrated knife to cut cake, in sawing motion ,into layers.

About this Recipe

Course/Dish: Cakes, Puddings
Main Ingredient: Sugar
Regional Style: American