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Boston Cream Pie Minis
 
recipe image
Prep Time: 0 Minutes
Cook Time: 0 Minutes
Ready In: 0 Minutes
Servings: 1
Adapted from Kraft Kitchens. **Ingredients: 1 pkg yellow cake mix prepared with eggs, water and oil; milk, vanilla Flavor Instant Pudding mix, 1 1/2 cups thawed COOL WHIP Whipped Topping, Semi-Sweet chocolate morsels cvt
Ingredients:
1 yellow cake, prepared as cupcakes
1 cup lowfat milk
3 1/2 oz vanilla instant pudding mix
1 1/2 cups cool whip light, thawed, divided
1/2 cup semi-sweet chocolate morsels
Directions:
1. PREHEAT oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool 10 min. in pans. Remove to wire racks; cool completely.
2. POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
3. MICROWAVE remaining 1 cup whipped topping and the 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. Frost each cupcake with about 1-1/2 tsp. of the chocolate mixture. Refrigerate at least 15 min. before serving. Store leftover cupcakes in refrigerator.
By RecipeOfHealth.com