Boston Cream Pie Dessert
From midgelet 10 years ago
- 20 to make
- Serves 12-16
This is an adaption of a delicious Boston cream pie ( custard between cake layers with a chocolate glaze ) that is a tasty and easy no bake dessert. which will satisfy sweet tooths. I did not use any cooked custard but used instant pudding instead and added some whipped cream over the frosting. Read more Varying the flavors/cookies will make nice options See less
Ingredients
- 2 boxes vanilla wafer cookies shopping list
- 2 boxes "Cook and Serve" custard (makes 4 cups) shopping list
- Note: I used 1 large pkg of vanilla and 1 lg pkg.chocolate instant pudding and used the directions for the pie filling which uses less milk to make a thicker filling ) shopping list
- 1/4 cup (half stick) unsalted butter shopping list
- 1/4 cup cocoa powder shopping list
- 1/4 cup milk shopping list
- 2 cups powdered sugar shopping list
- 1 tsp. vanilla extract shopping list
- Whipped topping - my addition shopping list
How to make it
- Prepare the custard or pudding according to the package directions.
- In a 9x13 pan ( I used a disposable aluminum pan ) , arrange an even layer of vanilla wafer cookies, then top with half of the custard. Repeat with another layer of cookies, then the remaining custard. Finish with a layer of vanilla wafers, only arrange them upside-down so the bottoms (the flat side) is facing up. Set aside and make the icing.
- In a small saucepan over medium heat, combine the butter and cocoa powder. Let it bubble for a minute, stirring constantly. Whisk in the milk and bring it back to a bubble, still stirring for another few minutes.
- Remove from heat and whisk in the powdered sugar, then vanilla, until smooth.
- Immediately pour the icing over the top layer of vanilla wafers and smooth to the edges with the back of a spoon.
- Carefully cover with a lid or aluminum foil and refrigerate for a minimum of 4 hours and up to 2 days ( which soften the cookies ).
- After being well chilled, it was easy to cut serving pieces from the pan.
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