Boston Cream Pie Loaf - The Secret Recipe Forum

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October 28th, 2006, 06:23 PM

nebulized

Master Chef

Join Date: Jun 2005

Posts: 2,059

Boston Cream Pie Loaf

Boston Cream Pie Loaf

One 16 oz. frozen pound cake, thawed
2 cups refrigerated low fat vanilla pudding (from a 22 oz. tub)
1/2 cup double-chocolate ice cream topping

Slice pound cake into 3 layers using a long serrated knife. Place
bottom layer on serving plate.

Spread evenly with 1 cup pudding. Top with middle cake layer; spread
with remaining pudding.

Top with remaining cake layer, cut side down. Spread with ice cream
topping, pushing it gently over edges so topping drips down sides of
cake.

Serve immediately or refrigerate up to 3 days.

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