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Boston Cream Pie Minis

  • 24servings
  • 120minutes
  • 190calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package(s) (2-layer size) yellow cake mix

  2. 1 package(s) (3.4-ounce) Jell-O® Vanilla Flavor Instant Pudding

  3. 1 cup(s) cold milk

  4. 1 1/2 cup(s) Cool Whip® Whipped Topping , thawed, divided

  5. 4 squares Baker's® Semi-Sweet Chocolate

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F.

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

  3. Beat pudding mix and milk with whisk 2 minutes. Let stand 5 minutes. 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 tablespoon for each. Cover with cupcake tops.

  4. Microwave remaining 1 cup Cool Whip® and chocolate in small microwaveable bowl on high 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 minutes. Spread onto cupcakes. Refrigerate 15 minutes before serving. Refrigerate leftovers.

  5. Each serving provides: 0%DV vitamin A, 0%DV vitamin C, 4%DV calcium, and 4%DV iron.

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