Boston Cream Cake by KRAFT Recipe

Boston Cream Cake by KRAFT Recipe

  • 4 ounces PHILADELPHIA Cream Cheese, softened
  • 1 cup cold milk
  • 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
  • 9 HONEY MAID Honey Grahams, coarsely broken
  • 2 squares BAKER'S Semi-Sweet Chocolate
  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.
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