BOSTON CREAM PIE MINIS
1 (2-layer size) pkg. yellow cake mix
1 (3 3/8 ounce) package instant vanilla pudding mix
1 cup cold milk
1 1/2 cups Cool Whip, thawed, divided use
4 squares (1 ounce each) Baker's semisweet chocolate
Heat oven to 350 degrees F.
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
Beat pudding mix and milk with whisk 2 minutes. Let stand 5 minutes.
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 tablespoon for each. Cover with cupcake tops.
Microwave remaining 1 cup Cool Whip and chocolate in small microwaveable bowl on HIGH for 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 minutes.
Spread onto Cool Whip mixture on cupcakes. Refrigerate 15 minutes before serving. Refrigerate leftovers.
Makes 24 cupcakes
Source: Kraft
1 (2-layer size) pkg. yellow cake mix
1 (3 3/8 ounce) package instant vanilla pudding mix
1 cup cold milk
1 1/2 cups Cool Whip, thawed, divided use
4 squares (1 ounce each) Baker's semisweet chocolate
Heat oven to 350 degrees F.
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
Beat pudding mix and milk with whisk 2 minutes. Let stand 5 minutes.
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 tablespoon for each. Cover with cupcake tops.
Microwave remaining 1 cup Cool Whip and chocolate in small microwaveable bowl on HIGH for 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 minutes.
Spread onto Cool Whip mixture on cupcakes. Refrigerate 15 minutes before serving. Refrigerate leftovers.
Makes 24 cupcakes
Source: Kraft
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