Boston Cream Pie Loaf
1 (16 ounce) frozen pound cake, thawed
2 cups refrigerated low fat vanilla pudding (from a 22 ounce container)
1/2 cup double-chocolate ice cream topping
Slice pound cake into 3 layers using a long serrated knife.
Place bottom layer on serving plate. Spread evenly with 1 cup pudding.
Top with middle cake layer; spread with remaining pudding.
Top with remaining cake layer, cut side down.
Spread with ice cream topping, pushing it gently over edges so topping drips down sides of cake.
Serve immediately or refrigerate up to 3 days.
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