Yield: 10 servings
Boston Cream Pie Cake
Prep Time
15 minutes
Cook Time
1 minute
Additional Time
1 hour
Total Time
1 hour 16 minutes
Ingredients
- 1 package (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1-1/2 cups cold milk
- 1-1/2 cups thawed COOL WHIP Whipped Topping, divided
- 1 package (10 oz.) store bought angel food cake or homemade angel food cake
- 2 oz. BAKER'S Semi-Sweet Chocolate, chopped
Instructions
- Beat pudding mix and milk in a medium bowl with whisk for 2 minutes. Stir in 1/2 cup Cool Whip.
- Slice angel food cake horizontally into three layers. Stack cake layers on a plate, spreading pudding mixture between layers.
- Microwave chocolate and remaining Cool Whip in a microwaveable bowl on high for 30 seconds. Stir until chocolate is completely melted and mixture is well blended. Spoon over cake.
- Refrigerate 1 hour.