Boston Creme Pie in a Jiffy

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Total Time
15mins
Prep
15 mins
Cook
0 mins

A quick and easy version of an old favorite. From Woman's Day Magazine

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Ingredients

Nutrition
  • 16 ounces frozen pound cake, thawed
  • 1 (1 1/3 ounce) package instant vanilla pudding
  • 1 34 cups milk
  • 12 cup chocolate fudge topping, chilled

Directions

  1. Slice the cake horizontally into three layers.
  2. (The best way to do this is by wrapping a piece of thread around the cake and then pulling it through) In a medium bowl, combine the pudding mix and milk.
  3. Stir with a whisk for 2 minutes.
  4. Place in the refrigerator about 5 minutes to set up.
  5. Pudding will be thick.
  6. Place bottom layer of cake on platter.
  7. Top with 1/2 of the pudding mixture.
  8. Place middle layer of cake over pudding, then top with remaining pudding.
  9. Place top of cake over pudding layer.
  10. Then pour the chocolate fudge topping over the entire thing, allowing it to drip down over the sides.
  11. Place cake in the refrigerator for at least an hour to allow it to set up.