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<blockquote data-quote="moreluck" data-source="post: 778076" data-attributes="member: 1246">Boston Cream PieWhat You Need1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding1 cup plus 2 Tbsp. cold milk, divided1-1/2 cups thawed COOL WHIP Whipped Topping1 round yellow cake layer (8 or 9 inch)1 square BAKER&#039;S Unsweetened Chocolate1 Tbsp. butter3/4 cup powdered sugarMake It1BEAT pudding mix and 1 cup milk with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.2STACK cake layers on serving plate, spreading pudding mixture between layers.3MICROWAVE chocolate and butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour.</blockquote>

[QUOTE="moreluck, post: 778076, member: 1246"] [B]Boston Cream Pie[/B] What You Need 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 square BAKER'S Unsweetened Chocolate 1 Tbsp. butter 3/4 cup powdered sugar [B]Make It[/B] 1 [B]BEAT [/B]pudding mix and 1 cup milk with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife. 2 [B]STACK [/B]cake layers on serving plate, spreading pudding mixture between layers. 3 [B]MICROWAVE [/B]chocolate and butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour. [/QUOTE]

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