Wednesday, January 20, 2016

Easy layered Boston cream pie

Owners of the Parker House Hotel in Boston state that the Boston cream pie was first created at the hotel by Armenian-French chef M. Sanzian in 1856. For an easy recipe you need these ingredients: 
1 pkg of jello vanilla flavor instant pudding
1.5 cups of cold milk
1.5 cups of thawed cool whip
1 package of prepared angel food cake cut horizontally in three layers
2 oz BAKER'S semi-sweet chocolate chopped
To start you need to beat the pudding mix and milk in a medium bowl with a whisk for 2 minutes. Then you need to stir in 1/2 cup of cool whip. Next you need to stack the cake layers on a plate, spreading the pudding mixture between the layers. Then you need to microwave the chocolate and remaining cool whip in a microwavable bowl on high for 30 seconds. Stir until the chocolate is completely melted and the mixture is well blended. Lastly you put that mixture over the cake. This delicious desert can be refrigerated up to 4 hours before serving. All together there are 230 calories in this dish. 

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