Boston Cream Pie

• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 cup plus 2 Tbsp. cold milk, divided
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 1 round yellow cake layer (8 or 9 inch)
• 1 oz. BAKER'S Unsweetened Chocolate
• 1 Tbsp. butter
• 3/4 cup powdered sugar

1. Beat pudding mix and 1 cup milk in medium bowl with whisk 2 min.
2. Stir in COOL WHIP.
3. Let stand 5 min.
4. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
5. Stack cake layers on plate, spreading pudding mixture between layers.
6. Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min.
7. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
8. Add sugar and remaining milk; mix well.
9. Spread over cake.
10. Refrigerate 1 hour.

cold milk, layer, s, butter, powdered sugar

Taken from www.kraftrecipes.com/recipes/boston-cream-pie-92009.aspx (may not work)