Boston Cream Pie Loaf
A quick no-bake dessert made from a sliced frozen pound cake layered with vanilla pudding and topped with chocolate ice cream topping.
Directions
- Slice pound cake into 3 layers using a long serrated knife. Place bottom layer on serving dish.
- Spread evenly with 1 cup pudding. Top with middle layer of cake; spread with remaining pudding.
- Top with remaining cake layer, cut side down. Spread with chocolate topping, pushing it gently over edges so topping drips down sides of cake. Serve immediately or refrigerate up to 3 days.
- Using a long serrated knife, slice the pound cake into 3 layers. Place the bottom layer on a serving dish.
- Spread it evenly with 1 cup of the pudding. Top with the middle cake layer and spread with the remaining pudding.
- Top with the remaining cake layer, cut side down.
- Spread with the chocolate topping, pushing it gently over the edges so the topping drips down the sides of the cake. Serve immediately or refrigerate up to 3 days.
Goes well with
https://lizotte.cool/recipe/boston-cream-pie-loaf.html