Easy Boston Cream Pie

• 5 1/2 ounces pudding and pie filling mix, vanilla
• 213 cups milk
• 2 ounces chocolate unsweetened unsweetened, chopped
• 1 tablespoon butter, unsalted
• 1 teaspoon almond extract
• 1/2 cup heavy whipping cream whipped
• 1 each cake layer, yellow, baked and cooled or buy premade

1. Mix together pudding mix and milk in saucepan.
2. Cook over medium heat until mixture comes to a full boil.
3. Remove from heat.
4. Combine 1 cup hot pudding with chocolate and butter.
5. Stir until chocolate is melted and mixture is smooth.
6. Add almond extract.
7. Stir to mix well.
8. Fold in whipped cream.
9. Split cake layer in two.
10. Place one cake layer in an 8 or 9 inch cake pan lined with plastic wrap.
11. Cover with vanilla pudding mix.
12. Place second layer on top and spread with chocolate pudding mix.
13. Chill a few hours.
14. To serve, lift cream pie out of pan and place on serving plate.
15. Serve cut into wedges.

vanilla, milk, chocolate, butter, almond, heavy whipping cream whipped, cake layer

Taken from recipeland.com/recipe/v/easy-boston-cream-pie-35965 (may not work)