Boston Cream Pie
1 (1.0 oz) box Fat Free Sugar Free vanilla
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.
HOW TO SLICE EVENLY:
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
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
1-1/2 Starch + 1/2 Fat
PointsPlus+ = 4