Boston Cream Pie Recipe

• 1 (3 3/8 ounce.) pkg. Royal instant banana cream or possibly vanilla pudding and pie
• filling
• 1 c. cool lowfat milk
• 1/2 c. heavy cream, whipped
• 1 (9 inch) yellow cake layer, split horizontally
• 2 tbsp. butter
• 1 (1 ounce.) sq. Hershey's semi-sweet chocolate
• 1 c. sifted confectioners' sugar
• 2-3 tbsp. boiling water

1. In small bowl, with Sunbeam Mixer at low speed, beat pudding and lowfat milk 2 min; mix in whipping cream.
2. Place half of split cake layer on serving plate; top with pudding mix.
3. Let set 5 min; top with remainder of split layer.
4. In small saucepan, over low heat, heat butter and chocolate, stirring constantly; remove from heat.
5. Stir in sugar.
6. Gradually stir in sufficient water till glaze consistency.
7. Spoon over top of cake.
8. Refrigerateat least 1 hour before serving.

banana cream, filling, milk, heavy cream, yellow cake layer, butter, chocolate, sugar, boiling water

Taken from cookeatshare.com/recipes/boston-cream-pie-32548 (may not work)