Dessert

Boston Cream Pie Minis - Low Fat Version is for Dessert.

Boston Cream Pie Minis - Low Fat Version takes 15 minutes to prepare.

Boston Cream Pie Minis - Low Fat Version takes 60 minutes to cook.

Boston Cream Pie Minis - Low Fat Version makes 24 servings.

The ingredients for Boston Cream Pie Minis - Low Fat Version are:

1 pkg. (2-layer size) yellow cake mix
1 cup cold skim milk
1 pkg. (4-serving size) Fat Free Vanilla Instant Pudding
1-1/2 cups thawed COOL WHIP FREE Whipped Topping, divided
4 squares BAKER'S Semi-Sweet Chocolate

Here is how you make Boston Cream Pie Minis - Low Fat Version:

HEAT oven to 350ºF. Prepare cake batter and bake in 24 greased muffin pan cups as directed on package. Cool 10 min. in pans. Remove to wire racks; cool completely. BEAT milk and pudding mix in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cut cupcakes horizontally in half. Stir 1/2 cup Cool Whip into pudding; spoon 1 Tbsp. onto bottom half of each cupcake. Cover with tops of cupcakes. MICROWAVE remaining Cool Whip and 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; spread onto cupcakes. Refrigerate 15 min. Refrigerate leftovers. Number of Servings: 24Recipe submitted by SparkPeople user ANGELKITTEN1972.

The nutritional information for Boston Cream Pie Minis - Low Fat Version is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 160.2

• Total Fat: 6.5 g
• Cholesterol: 18.6 mg
• Sodium: 192.7 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 0.6 g
• Protein: 2.5 g