Boston Cream Cake by KRAFT0 Reviews
- Prep: 20 min
- Ready In: 4 hr 20 min
“Layers of creamy filling and a honey graham crust are topped with melted chocolate and whipped topping.” - by Kraft Desserts
Original recipe yields 8 servings
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in 1-1/2 cups COOL WHIP. Let stand 5 min. Meanwhile, line 8-inch round pan with plastic wrap. Remove 1 Tbsp. graham pieces; set aside.
- Spread half of the remaining graham pieces onto bottom of prepared pan; cover with layers of pudding mixture and remaining graham pieces. Refrigerate 4 hours.
- Microwave chocolate and 1 cup of the remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted and mixture is well blended. Invert dessert onto plate; remove pan and plastic wrap. Top dessert with chocolate glaze. Refrigerate 15 min. Garnish with remaining COOL WHIP and reserved graham pieces just before serving.
Amount Per Serving (8 total)
- 269 cal
- 13 g
- 34.4 g
Based on a 2,000 calorie diet
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