Boston Cream Pie

Description
Contributed by Catsrecipes Y-Group
 * Serves 8

Ingredients

 * 1¼ cups cold whole milk
 * 1 box vanilla instant pudding and pie filling mix (3.4 oz)
 * 1 tbsp pure vanilla extract
 * 1 purchased pound cake (Entenmann's)

Chocolate glaze

 * chocolate fudge topping
 * powdered sugar

Directions

 * 1) Combine milk, instant pudding mix,and vanilla in large bowl.
 * 2) Beat for 2 minutes or until pudding thickens.
 * 3) Refrigerate for 15 minutes.
 * 4) Line 2 quart loaf pan with 2 layers of plastic wrap, allowing 2 inches of plastic to hang over sides.
 * 5) Cut pound cake horizontally to make 3 equal layers.
 * 6) Place 1 cake layer in bottom of prepared pan.
 * 7) Spread half of pudding evenly over cake.
 * 8) Top with second cake layer.
 * 9) Spread with remaining pudding.
 * 10) Top with third cake layer.
 * 11) Fold plastic overhang on top of cake to cover.
 * 12) Refrigerate cake for 1 hour before serving.

Chocolate glaze

 * 1) For chocolate glaze, stir chocolate fudge topping and powdered sugar in medium bowl until smooth.
 * 2) Fold back plastic from top of cake.
 * 3) Using plastic as aid, lift cake from pan; remove plastic.
 * 4) Cut cake crosswise into slices.
 * 5) Transfer cake slices to plates.
 * 6) Spoon glaze over cake and serve.