Boston Cream Pie

I usually order Boston Cream Pie from a bakery... but, no more! This recipe was a hit with us! I made a few slight changes to the original recipe, those are noted in color. Try it, it is just yummy...

Kraft Boston Cream Pie

1 (3.4 ounce) package JELL-O vanilla flavor instant pudding (I used French Vanilla)
1 cup cold milk (I used 1 c. heavy cream + 3 Tbsp. milk)
1 1/2 c. thawed Cool Whip Whipped Topping
1 round yellow cake layer (8 -9") (I used two 9" rounds made from 1 boxed cake mix)
1 (1 ounce) square BAKER'S unsweetened chocolate
1 Tablespoon butter
3/4 c. powdered sugar
2 Tablespoons cold milk

1. Beat pudding mix and 1 cup milk (or 1 c. heavy cream + 3 Tbsp. milk) for two minutes. (It should appear quite thick and smooth) Stir in Cool Whip, let stand 5 minutes. Meanwhile cut the cake layer horizontally into 2 layers with a serrated knife (or use two layers, as I did).

2. Stack cake layers on a serving plate, with the pudding mixture in between layers.

3. Microwave chocolate and butter on HIGH 1 minute; stir until chocolate is melted. Add powdered sugar and 2 Tbsp. milk; mix well. Spread over the top of the cake. Refrigerate for 1 hour.