Boston Cream Pie
Give it a try or make the mini cupcakes for a buffet treat !
This recipe came from Kraft foods !
1 pkg3.4 oz. jello vanilla flavor instant pudding
1 cplus 2 tbsp. cold milk divided
1 1/2 cthawed cool whip whipped topping
1round yellow cake layer (8 or 9 inch)
1square baker's unsweetened chocolate
3/4 cpowdered sugar
How to Make Boston Cream Pie
- TO MAKE CUPCAKES:
1pkg. (2-layer size) yellow cake mix
1pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1cup cold milk
1-1/2cups thawed COOL WHIP Whipped Topping, divided
4squares BAKER'S Semi-Sweet Chocolate
HEAT oven to 350ºF.
PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool completely.
BEAT pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.
MICROWAVE remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until well blended. Let stand 15 min.; spread onto cupcakes. Refrigerate 15 min,