Lighter Boston Cream Pie

This recipe just recently landed in my email inbox, and the minute I saw the photo I knew it was going to be something I had to make.  I even posted the recipe link on my facebook page hoping one of my friends would make it and bring it over to me-LOL!

It's a 5 ingredient recipe-FABULOUS!

LIGHTER BOSTON CREAM PIE

1 prepared round angel food cake

1 (1.0 oz.) box JELL-O sugar free vanilla pudding mix

1 1/2 c. cold fat-free milk (I used 1%)

1 c. thawed lite whipped topping (such as Cool Whip), divided

1 square semi-sweet baking chocolate, chopped

Slice the angel food cake horizontally into 3 layers.

Beat the pudding mix and milk in a medium size bowl for 2 minutes.  Stir in 1/2 c. whipped topping.  Chill for 15-20 minutes until thickened.

Place 1st layer of angel food cake on your serving plate, and spread 1/2 of the pudding mix over the cake.  Place the second layer on top of the 1st layer and spread the remaining pudding mix on top.  Place the 3rd layer of cake on top.

Prepare glaze by melting the the square of baking chocolate and the remaining 1/2 c. whipped topping in a bowl in the microwave.  Use 20 second increments to melt the chocolate, stirring in between each time until chocolate is completely melted and whipped topping is combined.  Spread over the top layer of angel food cake.

Refrigerate for 1 hour, then remove from fridge 30 min. before serving.

NOTE:  Next time I make this dessert (and there will be a next time) I am going to double the ingredients for the chocolate glaze.  We just wanted more.  And just as an additional note, we did not wait the 30 minutes after I removed the cake from the fridge...who can wait that long?   It tasted great and looked ok too!

Recipe source: Kraftrecipes.com