When Kraft suggested I bake an easy layered Boston cream pie, all I heard was Boston, Boston, Boston, and all I pictured was those blasted red beans… Boston baked beans.
Ever since I tasted Boston baked beans as a child, I’ve been afraid of “Boston” food. Whoever decided those nasty nuggets deserved to be called candy ought to be strung up by their socks and force-fed the unholy red atrocities for a month straight.
Oh, I mean it.
Fortunately, I’m a wee bit more mature than I used to be, and I actually looked at the recipe, and hey now, it was made of cake, pudding, whipped cream and chocolate. <— all good things
So I made a Boston cream pie — an easy layered Boston cream pie!
The recipe is especially easy because it starts with a pre-made angel food cake.
Cut the cake into three even layers, and if you don’t trust your freehand knife skills, you can always use a cake leveler to help. I can’t be tamed, so I slit my cake with abandon while howling at the moon.
Once you make your Boston Cream Pie, keep it refrigerated until serving and to maintain freshness. I love the combination of the creamy, soft pudding and moist cake. The chocolate drizzled over the top is just a bonus!
Easy Layered Boston Cream Pie
- 1 3.4 oz pkg vanilla instant pudding
- 1-1/2 cups cold milk
- 1-1/2 cups whipped topping divided
- 1 10 oz pkg prepared angel food cake cut horizontally into 3 layers
- 2 oz. BAKER'S Semi-Sweet Chocolate chopped
- BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP.
- STACK cake layers on plate, spreading pudding mixture between layers.
- MICROWAVE chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour.