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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Why make a Boston cream pie from scratch when this cake version is so simple? Preparing the pudding with half-and-half cream instead of milk gives this dessert an added richness that's hard to beat. Ingredients:
1-1/2 cups cold half-and-half cream |
1 package (3.4 ounces) instant vanilla pudding mix |
1 loaf (10-3/4 ounces) frozen pound cake, thawed |
3/4 cup confectioners' sugar |
2 tablespoons baking cocoa |
4 to 5 teaspoons hot water |
Directions:
1. In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
2. Cut cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer.
3. In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides. Yield: 4-6 servings.
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