ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Boston Cream Pie Minis

Prep time 1 hr
Yield Makes 24 servings


  • 1 pkg. (2-layer size) yellow cake mix
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1 cup cold milk
  • 1 1/2 cups thawed COOL WHIP Whipped Topping, divided
  • 4 squares BAKER'S Semi-Sweet Chocolate

How to Make It

  1. HEAT oven to 350°F.

    PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool completely.

    BEAT pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Stir 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.

    MICROWAVE remaining 1 cup COOL WHIP and 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. Let stand 15 min. Spread onto cupcakes. Refrigerate 15 min. before serving. Refrigerate leftovers.

    Nutritional Information
    Calories: 190
    Total fat: 9 g
    Saturated fat: 3 g
    Cholesterol: 30 mg
    Sodium: 220 mg
    Carbohydrate: 25 g
    Dietary Fiber: 1 g
    Sugars: 18 g
    Protein: 2 g
    Vitamin A: 0% DV
    Vitamin C: 0% DV
    Calcium: 4% DV
    Iron: 4% DV