Boston Cream Pie Made Over

• 1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
• 1-1/2 cups cold skim milk
• 1 cup thawed Cool Whip Light Whipped Topping, divided
• 1 prepared angel food cake (284 g), cut horizontally into 3 layers
• 1 oz. Baker's Semi-Sweet Chocolate, chopped

1. Beat pudding mix and milk in medium bowl with whisk 2 min.
2. Stir in 1/2 cup Cool Whip.
3. Stack cake layers on plate, spreading pudding mixture between layers.
4. Microwave chocolate and remaining Cool Whip in microwaveable bowl on HIGH 30 sec.
5. ; stir until chocolate is completely melted and mixture is well blended.
6. Spoon over cake.
7. Refrigerate 1 hour.

cold skim milk, topping, cake, chocolate

Taken from www.kraftrecipes.com/recipes/boston-cream-pie-made-over-121803.aspx (may not work)