boston cream cake

Name: Boston Cream Cake
Prep time: 10 min
Yield: 8
Cuisine: American
Ingredients: 1 package(s) vanilla fat free sugar free instant pudding; 1 1/2 cup(s) cold fat free milk; 1 cup(s) thawed cool whip lite whipped topping, divided; 10 ounce(s) prepared round angel food cake, cut horizontally into 3 layers; 1 - square baker's semi-sweet chocolate , chopped

(6 RATINGS)

249 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Dec 30, 2012

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!

Rate

prep time 10 Min

cook time

method No-Cook or Other

yield 8-10 servings

Ingredients

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

How To Make boston cream cake

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.

Step 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.
Step 3

Note: Use a long serrated knife to cut cake, in sawing motion ,into layers.
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