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Boston Cream Pie

1 (1.0 oz) box Fat Free Sugar Free vanilla
instant pudding

1-1/2 cups cold skim milk
1 cup frozen light whipped topping, thawed , divided
1 (10 oz) prepared round angel food cake, cut
horizontally into 3 layers

1 square semi-sweet chocolate, chopped


1. Beat together pudding mix and milk in a medium size bowl with whisk 2 minutes.
Stir in 1/2 cup of the whipped topping.

2. Stack cake layers on a serving plate, spreading pudding mixture between layers.

3. Microwave chocolate and remaining whipped topping in microwaveable bowl on HIGH 30 seconds; stir until chocolate is completely melted and mixture is well blended.
Spoon over cake. Refrigerate at least 1 hour, (up to 4 hours maximum).
Remove from refrigerator 30 minutes before serving.

Use toothpicks to mark cake into 3 layers. Use a long serrated knife to cut cake, in sawing
motion, into layers.

Yield: 10 equal size slices
Serving Size = 1 per serving

Weight Watchers PointsPlus+ = 4

Nutritional Information:
Calories: 130, Total Fat 3g, Saturated Fat 2g, Cholesterol 5mg, Sodium 350mg, Carbs 24g,
Fiber 1g, Sugars 20g, Protein 3g, Calcium 8 %DV

Carb Choices: 1-1/2

Diet Exchange
1-1/2 Starch + 1/2 Fat
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PointsPlus+ = 4
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