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boston cream pie

(2 ratings)
CarolAJ avatar
Recipe by
Carol Junkins
@CarolAJ
Hanson, MA

Always loved this cake and so easy to make, I remember my mom making it for a special treat. Give it a try or make the mini cupcakes for a buffet treat ! This recipe came from Kraft foods !

(2 ratings)
yield 10 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For boston cream pie

  • 1 pkg
    3.4 oz. jello vanilla flavor instant pudding
  • 1 c
    plus 2 tbsp. cold milk divided
  • 1 1/2 c
    thawed cool whip whipped topping
  • 1
    round yellow cake layer (8 or 9 inch)
  • 1
    square baker's unsweetened chocolate
  • 1 Tbsp
    butter
  • 3/4 c
    powdered sugar

How To Make boston cream pie

  • 1
    Beat pudding mix and 1 cup milk in medium bowl with whisk 2 minutes. Stir in Cool Whip, let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
  • 2
    Stack cake layers on plate, spreading pudding mixture between layers with serrated knife.
  • 3
    Microwave chocolate and butter in medium microwaveable bowl on High 1 minute or until butter is melted, stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk, mix well. Spread over cake. Refrigerate 1 hour.
  • 4
    NOTE: Use a 2-layer cake mix to bake 2 (8 or 9 inch) round cake layers. Cool completely. Use 1 of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month.
  • 5
    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 make it 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,
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