Today, I found an interesting recipe for Boston Cream Pie from Kraft Foods. It uses a mixture of vanilla pudding and Cool Whip for the filling. I have used that filling in homemade éclairs and they were just to die for.
It calls for a yellow cake layer, so you can use a box mix or make it from scratch. I have a very nice yellow cake recipe that I can use for this.
On Sunday, my sister is coming over for dinner, so I was thinking about making it. She totally loved the éclairs.
If I do make it, I will definitely let you know how it comes out and, of course, post pictures.
I am not usually a fan of Cool Whip. I think it tastes kind of chemically, but it is really good-tasting in this filling. I wonder if this could be done using whipped cream. It’s hard to say because it does not hold its consistency as well. The pudding might make up for that.
Any thoughts?
I share your opinion on the chemical nature of Cool Whip. And the recent purchase of Cool Whip in the whip topping can, proved even more chemical in nature. My children wont’ eat it. Which say something, since they will eat anything dessert in nature.