Boston Cream Pie Minis
Boston Creme Pie is hands down my self indulgent “eat my way to happiness” treat. In fact when shopping for this the other night at Kroger, I made this comment to my friend on my cell phone. The guy standing next to me, fell out laughing then patted my back and responded “you go girl.. me TOO!”. Yay for Pie !
This is a little different but so much easier and makes you have some control. Well makes you… doesnt make me. I ate them all.
- 1 pkg. (2-layer size) yellow cake mix
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup cold milk
- 1–1/2 cups thawed COOL WHIP Whipped Topping, divided
- 4 squares BAKER’S Semi-Sweet Chocolate
HEAT oven to 350ºF.
PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool completely.
BEAT pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Stir 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.
MICROWAVE remaining 1 cup COOL WHIP and chocolate in small microwaveable bowl on HIGH 1–1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. Spread onto cupcakes. Refrigerate 15 min. before serving. Refrigerate leftovers.