Boston Cream Pie - Two Ways

  Boston Cream Pie Made Over

 

 

** Recipe from Kraft **

* 1 pkg. (1.0 oz.) vanilla flavor fat free, sugar free instant pudding

* 1-1/2 c.  fat-free milk

* 1 c. thawed whipped topping, divided

* 1  prepared round angel food cake (10 oz.), cut horizontally into 3 layers

* 1 square semi-sweet chocolate, chopped 

Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 c. whipped topping.  STACK cake layers on serving plate, spreading pudding mixture between layers.  MICROWAVE chocolate and remaining whipped topping in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour, or up until 4 hours, removing from refrigerator 30 min. before serving. 

Boston Cream Pie

 

** Recipe from Kraft **

* 1 pkg. (3.4 oz.) vanilla flavor instant pudding

* 1 c.  plus 2 Tbl. milk, divided

* 1-1/2 c. thawed whipped topping

* 1 round yellow cake (8 or 9")

* 1 sq. unsweetened chocolate

* 1 Tbl.  butter

* 3/4 c. powdered sugar

 

BEAT pudding mix and 1 c. milk with whisk 2 min.  Stir in whipped topping.  Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife. STACK cake layers on serving plate, spreading pudding mixture between layers. MICROWAVE chocolate and butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour.