Boston Cream Pie



If you've never made Boston Cream Pie, it couldn't be easier:
  1. One half of a Yellow cake baked in 2 8 or 9 inch pans [ I freeze the other half to use in a few weeks]. Slice it in half horizontally [using dental floss for this task is GREAT!]
  2. French Vanilla [my preferred] or regular vanilla instant pudding made with 1 3/4 cup of milk [per the pie filling directions on the box]. Let set up about 5 minutes in fridge then slather it on a thick as you please and cover with top half of layer.
  3. Top with Chocolate frosting that has been heated about 20-30 seconds in the microwave [ in it's plastic tub] **be SURE to remove foil safety freshness seal completely before putting in microwave!**
  4. Stir and when it's easily stir-able, pour it over the cake to make a thin , perfect chocolate coating.

Whallah! Perfectly delightful! Store in refrigerator.
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Why do I do this blog?

Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. This blog is the perfect place to bring together all of my favorites for easy access to pull up to use when it's time to make dinner.