Cappuccino Boston Cream Pie

• Coffee Cream Filling
• PHILADELPHIA Original Cream Cheese, softened
• 2 cups brewed double-strength Dark Roast GEVALIA Kaffe, chilled
• 1 cup JELL-O Vanilla Instant Pudding
• 1 qt. prepared whipped topping
• Chocolate Ganache
• 1 qt. semi-sweet chocolate chunks
• 2/3 cup brewed double-strength Dark Roast GEVALIA Kaffe
• 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 Coffee Cream Filling.
9. Cover with second cake layer.
10. Spread top of cake with about 1 cup Chocolate Ganache to within 1/4 inch of edge.
11. Refrigerate until ready to serve.

coffee cream filling, philadelphia original cream cheese, gevalia kaffe, chocolate ganache, semisweet chocolate chunks, kaffe, heavy cream, yellow cake

Taken from www.kraftrecipes.com/recipes/cappuccino-boston-cream-pie-119394.aspx (may not work)