Boston Cream Pie

Boston Cream Pie

1 1/4 cups cold whole milk 1 box vanilla instant pudding and pie filling mix (3.4 oz) 1 T. pure vanilla extract 1 purchased pound cake (Entenmann's)

Combine milk, instant pudding mix,and vanilla in large bowl. Beat for 2 minutes or until pudding thickens. Refrigerate for 15 minutes. Line 2 quart loaf pan with 2 layers of plastic wrap, allowing 2 inches of plastic to hang over sides. Cut pound cake horizontally to make 3 equal layers. Place 1 cake layer in bottom of prepared pan. Spread half of pudding evenly over cake. Top with second cake layer. Spread with remaining pudding. Top with third cake layer. Fold plastic overhang on top of cake to cover. Refrigerate cake for 1 hour before serving. For chocolate glaze, Stir chocolate fudge topping and powdered sugar in medium bowl until smooth. Fold back plastic from top of cake. Using plastic as aid, lift cake from pan; remove plastic. Cut cake crosswise into slices. Transfer cake slices to plates. Spoon glaze over cake and serve. Serves 8 Source: Unknown

Contributed by :
* Catsrecipes Y-Group