2 years ago
cupcakelady
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Boston Cream Pie Cake
Yield: 8 servings 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.) prepared angel food cake, cut horizontally into 3 layers 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. 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.
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