Boston Cream Pie Cake recipe

Ingredients:

• 1 package (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups cold milk
• 1-1/2 cups thawed COOL WHIP Whipped Topping, divided
• 1 package (10 oz.) prepared angel food cake, cut horizontally into 3 layers
• 2 oz. BAKER'S Semi-Sweet Chocolate, chopped

Instructions:

1. Beat pudding mix and milk in a medium bowl with whisk for 2 minutes. Stir in 1/2 cup COOL WHIP.
2. Stack cake layers on a plate, spreading pudding mixture between layers.
3. Microwave chocolate and remaining COOL WHIP in a microwaveable bowl on high for 30 seconds. Stir until chocolate is completely melted and mixture is well blended. Spoon over cake.
4. Refrigerate 1 hour.