Keith had a Boston Cream Pie for his birthday. It was delicious!
Kraft Boston Cream Pie
1 (3.4 oz) pkg instant Vanilla pudding
1 cup cold milk
1 - 1/2 cups cool whip
1 round yellow cake layer (8 or 9-inch)
1 (1 oz) square Baker's unsweetened chocolate
1 T. butter
3/4 cup powdered sugar
2 T. cold milk
Directions:
1. Beat pudding mix and 1 cup milk with whisk for 2 minutes. Stir in Cool Whip. Let stand 5 minutes. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
2. Stack cake layers on serving plate, spreading pudding mixture between layers.
3. Microwave chocolate and butter on high 1 minute; stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour.
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