Cappuccino Boston Cream Pie

• Coffee Cream Filling
• Philadelphia Brick Cream Cheese, softened
• 2 cups brewed double-strength coffee, chilled
• 1 cup Jell-O Vanilla Instant Pudding & Pie Filling
• 1 qt. prepared whipped topping
• Chocolate Ganache
• 1 qt. Baker's Semi-Sweet Chocolate
• 2/3 cup brewed double-strength Dark Roast coffee
• 1-1/3 cups heavy cream
• 8 each baked yellow cake layers (9 inch), cooled

1. Coffee Cream Filling: Beat cream cheese with mixer fitted with whip attachment on medium speed until creamy.
2. Gradually add coffee, beating on medium-low speed after each addition until well blended.
3. Add pudding mix; beat until well blended.
4. Fold in whipped topping.
5. Chocolate Ganache: Heat chocolate and coffee in double boiler on medium heat until chocolate is melted, stirring occasionally.
6. Add cream; whisk until well blended.
7. Cool until slightly thickened.
8. For each cake: Place 1 cake layer, flat-side up, on cake stand; spread top with 1-1/2 cups (375 mL) Coffee Cream Filling.
9. Cover with second cake layer.
10. Spread top of cake with about 1 cup (250 mL) Chocolate Ganache to within 1/4 inch of edge.
11. Refrigerate until ready to serve.

coffee cream filling, cream cheese, coffee, pie filling, chocolate ganache, chocolate, coffee, heavy cream, yellow cake

Taken from www.kraftrecipes.com/recipes/cappuccino-boston-cream-pie-120109.aspx (may not work)