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Boston Cream Cake by KRAFT

Rated as 5 out of 5 Stars
 made it  |  0 reviews   |   photos

"Layers of creamy filling and a honey graham crust are topped with melted chocolate and whipped topping."
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4 h 20 m servings 269 cals
Original recipe yields 8 servings


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  • Prep

  • Ready In

  1. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in 1-1/2 cups COOL WHIP. Let stand 5 min. Meanwhile, line 8-inch round pan with plastic wrap. Remove 1 Tbsp. graham pieces; set aside.
  2. Spread half of the remaining graham pieces onto bottom of prepared pan; cover with layers of pudding mixture and remaining graham pieces. Refrigerate 4 hours.
  3. Microwave chocolate and 1 cup of the remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted and mixture is well blended. Invert dessert onto plate; remove pan and plastic wrap. Top dessert with chocolate glaze. Refrigerate 15 min. Garnish with remaining COOL WHIP and reserved graham pieces just before serving.

Nutrition Facts

Per Serving: 269 calories; 13 g fat; 34.4 g carbohydrates; 3.3 g protein; 18 mg cholesterol; 322 mg sodium. Full nutrition

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