Easy Boston Cream Pie

1 small pkg Jell-O vanilla instant pudding
1 c. cold milk
8 oz. whipped topping, thawed, divided
9 graham crackers, crushed
2 squares Baker's semi sweet chocolate

Beat pudding mix with milk for 2 minutes. Stir in 1 1/2 c. whipped topping. Let stand 5 minutes. Line 8" round pan with plastic wrap. Set aside. Remove 1 T. graham cracker crumbs. Spread half of the remaining graham cracker crumbs in bottom of pan. Cover with layer of pudding mixture and remaining crumbs. Refrigerate 4 hours. Place chocolate and 1 c. remaining whipped topping in microwave safe bowl on high for 1 minute. Stir until chocolate is melted and mixture is well blended. Invert dessert onto plate. Top with chocolate glaze. Refrigerate 15 minutes, Garnish with remaining whipped topping and crumbs if desired.

*May use sugar free pudding and sugar free or lite whipped topping.

**Can be refrigerated overnight before removing from pan and topping with chocolate, if desired.

My mother used to make a Boston Cream pie that was a lot more work than this is!