Beat Pudding mix and milk in medium bowl with whisk 2 minutes. Stir in 1/2 cup Cool Whip.
Stack cake layers on serving plate, spreading pudding mixture between layers.
Microwave chocolate and remaining Cool Whip in microwaveable bowl on High 30 seconds; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour, or up until 4 hours, removing from refrigerator 30 minutes before serving.
Originally Submitted
10/9/2011
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You can add this Boston Cream Pie Made Over recipe to your own private DesktopCookbook.