On Sunday, I tried that Boston Cream Pie recipe that I posted last week from Kraft Foods.
I did end up trying it with real whipped cream instead of the Cool Whip. I was concerned about how the consistency would turn out, but it was great. The pudding makes it firm up and keeps it from separating.
I made the cake from scratch, but this recipe would be very quick and easy if a box mix was used.
Since it only used one layer of the cake sliced in half, there is an extra layer that can be used for something else. The recipe has a tip for freezing it. That would be great to throw together a last minute dessert.
Yum!
I served the cake at dinner, since my sister and her roommate were over. It was a hit.
This recipe is also great with other pudding flavors, such as chocolate. Don’t ask me how I know. (Hint: It has something to do with that extra layer.)
What a beautiful cream pie. I must try that recipe.