Boston Cream Pie Made Over

total time 1 hr 15 min
prep 15 min
servings 10 servings

1 pkg. (1.0 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1-1/2 cups cold fat-free milk
1 cup thawed COOL WHIP LITE Whipped Topping, divided
1 prepared round angel food cake (10 oz.), cut horizontally into 3 layers
1 square BAKER'S Semi-Sweet Chocolate, chopped
make it

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP.

STACK cake layers on serving plate, spreading pudding mixture between layers.

MICROWAVE chocolate and remaining COOL WHIP 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.

kraft kitchens tipsHOW TO SLICE CAKE EVENLYUse toothpicks to mark cake into 3 layers. Use a long serrated knife to cut cake, in sawing motion, into layers.MAKEOVER - HOW WE DID ITWe've taken a classic recipe and made it over by preparing it with JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, COOL WHIP LITE Whipped Topping and an angel food cake. We also eliminated the butter and powdered sugar in the chocolate topping. These changes will save you 170 calories and 10 grams of total fat, including 3 grams of saturated fat, per serving.MAKE AHEADDessert can be made up to 4 hours in advance. Remove from refrigerator 30 min. before serving.


nutritional information
per serving

Calories 130 Total fat 3 g Saturated fat 2 g Cholesterol 5 mg Sodium 350 mg Carbohydrate 24 g Dietary fiber 1 g Sugars 20 g Protein 3 g Vitamin A 0 %DV Vitamin C 0 %DV Calcium 8 %DV Iron 0 %DV