Impossibly Easy Boston Cream Pie

Prepare pudding as directed for pie filling. Chill for 30 minutes, then fold in whipped topping and chill for an additional 30 minutes or until set. Prepare the cake as directed on the mix. Bake in two 8 or 9 inch round pans. Cool, then slice each cake into two layers. When cakes are cool and sliced and pudding pastry cream is set, place the cakes on a serving plate and spoon a generous amount of pastry cream onto the bottom layer of each cake. Place the top layer of the cake over the cream layer, and center. To prepare the ganache, heat the cream and butter in a saucepan until butter is melted and the mixture begins to simmer. Remove from heat, and gradually add chocolate chips until they are melted, stirring constantly until the mixture is smooth and has a slight sheen. Let the ganache cool for 3-5 minutes, and then pour half onto the center of each cake. Spread ganache so that it covers the top of the cakes and drips down the sides. If desired, decorate the finished pies with white chocolate curls or flakes. Chill until serving.