KRAFT'S BOSTON CREAM PIE

1 package vanilla instant pudding
1 cup plus 2 Tbsp cold milk
1-1/2 cups Cool Whip, thawed
1 round yellow cake layer
1 square Baker's unsweetened chcolate
1 Tbsp butter
3/4 cup powdered sugar

Beat pudding mix with 1 cup milk and whisk for 2 minutes.  Stir in the Cool Whip. Let stand 5 minutes.  Meanwhile, cut the cake layer in half horizontally.

Stack the cake layers on a plate, spreading the pudding mixture between then.

Microwave the chocolate square with the butter for one minute or until butter is melted.  Stir until the chocolate is completely melted.  Add sugar and the 2 Tbsp milk and mix well.  Spread over the top of the cake.  Chill for an hour before serving.