1 (3 3/8 oz.) pkg. Royal instant banana cream or vanilla pudding and pie
filling
1 c. cold milk
1/2 c. heavy cream, whipped
1 (9 inch) yellow cake layer, split horizontally
2 tbsp. butter
1 (1 oz.) sq. Hershey's semi-sweet chocolate
1 c. sifted confectioners' sugar
2-3 tbsp. boiling water

In small bowl, with Sunbeam Mixer at low speed, beat pudding and milk 2 minutes; fold in whipping cream. Place half of split cake layer on serving plate; top with pudding mixture. Let set 5 minutes; top with remainder of split layer. In small saucepan, over low heat, melt butter and chocolate, stirring constantly; remove from heat. Stir in sugar. Gradually stir in enough water until glaze consistency. Spoon over top of cake. Chill at least 1 hour before serving.