1 small box Vanilla (fat free sugar free) instant pudding
1-1/2 cups cold fat-free milk
1 cup thawed Cool Whip Lite, divided
1 already made angel food cake (about 10 oz.), cut horizontally into 3 layers
1 square BAKER'S Semi-Sweet Chocolate, chopped
Beat pudding mix and milk in medium bowl with whisk for 2 min. Stir in 1/2 cup cool whip.
Switch between a cake layer on serving plate then spread some of the pudding mixture on before adding another cake layer. Ending with a cake layer.
Heat the chocolate and remaining cool whip in microwaveable bowl on high for 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake.
Refrigerate 1 hour, or up to 4 hours, removing from refrigerator 30 minutes before serving.
This was a big hit at a family get together (though it was a tad messy). It's cold and sweet and not as bad for you as a true Boston Creme Pie.
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