Boston Cream Pie Made Over
Boston Cream Pie Made Over Preparation
Beat the pudding mix and milk in a medium bowl with a whisk for 2 minutes. Stir in 1/2 cup Cool Whip.
Slice cake evenly into 3 layers horizontally using toothpicks to mark the cake and a serrated knife.
Place bottom layer on a cake plate and spread half of pudding mixture on top. Add second layer and the remaining pudding mixture. Top with the remaining top layer.
Microwave chocolate and remaining Cool Whip on HIGH 30 seconds; stir until chocolate is completely melted. Spoon over cake. Refrigerate 1 hour, or up to 4 hours.
Remove from refrigerator 30 minutes before serving.
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