Boston Cream Pie Recipe
Servings: 2
Ingredients
- 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
Directions
- In small bowl, with Sunbeam Mixer at low speed, beat pudding and lowfat milk 2 min; mix in whipping cream. Place half of split cake layer on serving plate; top with pudding mix. Let set 5 min; top with remainder of split layer. In small saucepan, over low heat, heat butter and chocolate, stirring constantly; remove from heat. Stir in sugar. Gradually stir in sufficient water till glaze consistency. Spoon over top of cake. Refrigerateat least 1 hour before serving.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 2 servings | |
| Calories 322 | |
| Calories from Fat 271 | 84% |
| Total Fat 31.22g | 39% |
| Saturated Fat 19.56g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 151mg | 6% |
| Potassium 327mg | 9% |
| Total Carbs 9.7g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.05g | 3% |
| Protein 6.68g | 11% |
