Boston Cream Pie Cake
If you've been on the hunt for a super simple, yet utterly delicious, dessert to finish off your holiday dinner, this easy Boston cream pie cake is it! Luscious layers of angel food cake and vanilla pudding, drizzled with a decadent chocolate ganache...
Servings: 10 servings
Ingredients
- 1 (4.4-ounce) package vanilla instant pudding mix
- 1 ½ cups milk
- 1 ½ cups Cool Whip whipped topping thawed and divided
- 1 (10-ounce) bakery angel food cake or homemade angel food cake
- 2 ounces semi-sweet chocolate baking bar chopped
Instructions
- Beat pudding mix and milk in a medium bowl with whisk for 2 minutes. Stir in ½ 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.
Nutrition
Serving: 1slice | Calories: 75kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 85mg | Sugar: 6g
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