Boston Creme Pie in a Jiffy

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 8
UNITS: US

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
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DIRECTIONS

  • Slice the cake horizontally into three layers.
  • (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.
  • Stir with a whisk for 2 minutes.
  • Place in the refrigerator about 5 minutes to set up.
  • Pudding will be thick.
  • Place bottom layer of cake on platter.
  • Top with 1/2 of the pudding mixture.
  • Place middle layer of cake over pudding, then top with remaining pudding.
  • Place top of cake over pudding layer.
  • Then pour the chocolate fudge topping over the entire thing, allowing it to drip down over the sides.
  • Place cake in the refrigerator for at least an hour to allow it to set up.
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