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Boston Cream Pie Minis

  • 24servings
  • 118minutes
  • 190calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (2-layer size) yellow cake mix

  2. 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

  3. 1 cup cold milk

  4. 1-1/2 cups thawed COOL WHIP Whipped Topping , divided

  5. 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

  6. Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350ºF.

  2. PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool completely.

  3. BEAT pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.

  4. MICROWAVE remaining 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 blended. Let stand 15 min.; spread onto cupcakes. Refrigerate 15 min.

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