Boston Cream Pie Minis

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 cup cold milk
• 1 1/2 cups thawed COOL WHIP Whipped Topping, divided
• 4 squares BAKER'S Semi-Sweet Chocolate

1. oven to 350u0b0F.
2. cake batter and bake as directed on package for 24 cupcakes. Cool completely.
3. pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Stir 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.
4. remaining 1 cup COOL WHIP and chocolate in small microwaveable bowl on HIGH 1 1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. Spread onto cupcakes. Refrigerate 15 min. before serving. Refrigerate leftovers.
5. Calories: 190
6. Total fat: 9 g
7. Saturated fat: 3 g
8. Cholesterol: 30 mg
9. Sodium: 220 mg
10. Carbohydrate: 25 g
11. Dietary Fiber: 1 g
12. Sugars: 18 g
13. Protein: 2 g
14. Vitamin A: 0% DV
15. Vitamin C: 0% DV
16. Calcium: 4% DV
17. Iron: 4% DV

yellow cake, cold milk, topping, s

Taken from www.myrecipes.com/recipe/boston-cream-pie-minis (may not work)