Cooking With Chris: Mini Boston Creme Pies
| 1 pkg. (2-layer size) yellow cake mix |
| 1 cup cold milk |
| 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling |
| 1-1/2 cups thawed COOL WHIP Whipped Topping, divided |
| 4 squares BAKER'S Semi-Sweet Baking Chocolate |
Sample these little treats at the opening reception for Conceptions @ Pierce School Lofts 4/14/07
| PREHEAT oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool 10 min. in pans. Remove to wire racks; cool completely. |
| POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake. |
| MICROWAVE remaining 1 cup whipped topping and the 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. Frost each cupcake with about 1-1/2 tsp. of the chocolate mixture. Refrigerate at least 15 min. before serving. Store leftover cupcakes in refrigerator. |