Home » Desserts » Boston Cream Pie
posted by Christy Denneyon Jan 22, 2022 (updated May 10, 2023) 128 comments »
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This easy Boston Cream Pie recipe is semi-homemade dessert with a cream filling covered in a chocolate ganache but tastes like you spent all day making it. This is the best recipe out there. Is it a pie or is it a cake? It’s both. You can even make Boston Cream Pie Cupcakes instead of a cake.
BOSTON CREAM PIE
This Boston Cream Pie is the perfect dessert for you because it’s a semi-homemade dessert that looks impressive but really is a cinch.
Usually I think from scratch recipes taste way better than the semi-homemade option but this is one of those that you really cannot tell the difference.
Creamy custard mix is sandwiched between fluffy cake layers and topped with a decadent chocolate sauce. The original Boston Cream Pie cake is made with an airy sponge cake and homemade pastry cream. This versions is way easier!
The middle kind of reminds me of this Banana Pudding. Equally as decadent.
This dessert comes from my friend Bridian who shares the same love for food and baking that I do.
When I first moved to Florida I had justmy oldest son and had never used a babysitter besides my family. I was super anxious when my husband had a work function and I needed a sitter.
Bridian came to my rescue. She was 14 years old at the time but was used to tending and cooking for her family of eight.
I called her probably five times to check on him in the two hours we were gone but of course, he was fine.
Seven years later, Bridian’s off experiencing college life. We’ve recently been bonded by some of the same life experiences. She has quite the story.
She’s one of those people that just has a way with words and I can’t stop reading. Thanks Bridian for this recipe.
Yes, it tastes as good as it looks.
You can make this as easy or as hard as you want. You could use Cool Whip but since we’re already using a boxed cake mix I thought why not use homemade whipped cream.
It might seem like a lot of filling and you may feel entitled to eat it all but trust me, you’re going to want all that filling in there. This isn’t the rich pastry cream that often Boston Cream cake has but this version is lighter.
Gently fold it in and spread over the bottom cake layer then place the top layer on top and press down slightly.
Pour the warm chocolate frosting over the top and slightly spread it to the edges and let it drip down the side of the cake. Hurry, because it cools quickly.
I’m a chocolate girl so I might make 1.5x the rich chocolate ganache next time just to make sure I have enough. Some versions use corn syrup in the chocolate fondant but I like this version better.
OTHER CAKE RECIPES:
- Chocolate Eclair Cake
- Pumpkin Cake
- Lemon Sheet Cake
- Pumpkin Earthquake Cake
- White Texas Sheet Cake
- Moist Carrot Cake
- Strawberries and Cream Cake
- The Best Carrot Cake
Boston Cream Pie
4.56 from 58 votes
This easy Boston Cream Pie recipe is semi-homemade with a custard filling made with instant pudding but tastes like you spent all day making it. This is the best recipe out there with a homemade chocolate glaze.
PrintPinRate
Prep Time: 10 minutes mins
Cook Time: 25 minutes mins
Total Time: 35 minutes mins
Servings: 8 servings
Ingredients
For the cake:
- 1 yellow cake mix, (and ingredients called for on the package)
Filling:
- 1 cup cold milk
- 1 (3.4 ounce) package instant vanilla pudding
- 1 1/2 cups Cool Whip or homemade whipped cream
Chocolate Glaze: (If you want a thicker layer you could double this)
- 1 (1 ounce square) unsweetened baking chocolate, coarsely chopped
- 1 tablespoon unsalted butter
- 3/4 cup powdered sugar
- 2 tablespoons milk
Instructions
Preheat oven and prepare cake mix according to package directions. Line two 9-inch round pans with parchment paper or spray thoroughly with cooking spray. The only way you can mess up this cake is if your cake sticks to the pans so make sure that doesn't happen. Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.
Beat 1 cup of milk and pudding mix in a medium bowlwith a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes. Stack cake layers on serving plate, spreading pudding mixture between the first and second cake layer.
For the glaze: Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 2 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides of the cake. Refrigerate at least one hour before serving.
Notes
from my friend Bridian
Cuisine: American
Course: Dessert
Author: Christy Denney
All Recipes Cakes Chocolate Desserts
originally published on Jan 22, 2022 (last updated May 10, 2023)
128 comments Leave a comment »
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128 comments on “Boston Cream Pie”
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Ann Crocker — Reply
This was a great recipe. I can’t believe how easy it was and almost as good as scratch.
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Jess — Reply
Making for husbands bday tomorrow. How long will it hold up in the fridge? Id like to make tonight to serve tomorrow night. Should I let it sit out for a little while before serving or serve straight from fridge? Thanks.
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Christy Denney — Reply
I’m so sorry it’s probably too late. You can store in the fridge over night and serve from the fridge.
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Mandy Bishop — Reply
My husband bought the cook and serve pudding instead of instant. Can I still use that to make the filling?
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Christy Denney — Reply
I’m not sure if it would work
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Riss — Reply
Have made this twice. The first time to add to the pudding mix I used .5 cup heavy cream and .5 cup milk., Then folded in my homemade whipped cream. When I went to cut it, after it sat in the refrigerator for a couple of hours, the center still wasn’t firm enough for easy, pretty slices. The next time I increased the heavy cream for the filling to 3/4 cup and used oy 1/4 c milk. That did the trick and the center was firm enough to cut pretty slices. And I Keays make the extra ganache.
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Eleanor — Reply
I have two different size boxes of instant pudding mix. One is 1.85 oz., the other is 5.1 oz. Neither is 3.4 oz. Not sure which one to use.
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Christy Denney — Reply
Do you have a kitchen scale? Or get 2 of the 1.85 ounce?
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Rachel — Reply
I’m making this later today for Father’s Day tomorrow but am confused about the amount of chocolate to use. I’ve read the comments and now I’m totally confused. Please let me know.
Rachel
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Christy Denney — Reply
Baking chocolate comes in a bar in the baking aisle.
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Rafin Hyder — Reply
Hi there is it 1 3/4 ounces or 13.4 ounces of instant vanilla pudding?
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Christy Denney — Reply
Sorry it’s 1 (3.4 ounce) box
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George — Reply
A classic made easy! I went super easy with the cool whip this time. I am a fan of stabilized whip cream though. Thanks!
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Christy Denney — Reply
You’re welcome!
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Denise — Reply
I made the filling as directed by the recipe using sugar free vanilla pudding.
It turned into a hard lumpy mess after mixing.
What did I do wrong, any tips?-
Christy Denney — Reply
That’s odd. Not sure what happened?
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Niki Schwan — Reply
Ok so I used this recipe yesterday fir the first time(I pre readall the comments before) & it was a total hit at my aunts birthday party as well as on my Instagram! I wish I could include a photo here because it was a masterpiece! I used a pound cake recipe for a dense moist cake & doubled everything for a high layered cake’ I also made certain to set the cream for an hour in fridge to get extra cold before building my layers & setting again shred it was layered, pre glaze. My glaze was slightly too thick so it did not drop down quite as much as I had hoped so my only tweak would be a bit more butter & perhaps another tablespoon of milk for a thinner glaze! I added flowered from my garden to decorate & this recipe is officially on my master recipe list! Thank you!!
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Christy Denney — Reply
Wow thank you!!
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Christy Hunter — Reply
Is it possible to make this in a 9×13? My husband loves this for his birthday and we are traveling this weekend. I was going to make it the night before and just keep it chilled. I figured 9×13 would not slip in the car.
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Christy Denney — Reply
Yes! Absolutely a 9×13 would be great!
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Beth — Reply
This sounds amazing ! My boyfriend’s birthday is this weekend and Boston Cream Pie is his favorite. Going to try and make this. What do you recommend as the best boxed yellow cake mix?
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Christy Denney — Reply
I personally like Duncan Hines
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Barb — Reply
Can this Boston cream pie be frozen?
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Christy Denney — Reply
Sure!
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Travey — Reply
My husbands favourite!!
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Christy Denney — Reply
So glad he likes it!
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Jessica — Reply
My husband loves this recipe so much, I’m making it for his birthday. I’ve made it at least 4 times already. Must use real homemade whipped cream! I also use sugar free cake mix since we watch our intake. Thank you so much for this recipe!
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Christy Denney — Reply
You are so welcome! That makes me happy!
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Jessie Rasmussen — Reply
Amazing cake, one of my family’s favorites! I make my grandma’s recipe for homemade sheet cake frosting rather than the glaze. Thanks for the post!
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Christy Denney — Reply
I bet it’s delicious.
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Nancy Price — Reply
Hi,
Am I reading the recipe correctly and the chocolate glaze only requires ONE 1 oz square of chocolate??? At first I thought it read 11 ozs of chocolate!!
Please let me know for sure. Very excited to make this for my husband’s birthday this weekend.-
Christy Denney — Reply
Sorry!!! It’s 1 ounce of chocolate.
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Crystal — Reply
Could I use the sweetened chocolate and forfeit the powered sugar? Hubby can’t have alot of sugat
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Christy Denney — Reply
Of course!
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Laura W — Reply
This was seriously delicious! I also made your homemade whipped cream, which was the perfect sweetness and so creamy mixed with the pudding. Will definitely make again soon!
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Christy Denney — Reply
Thank yoU!
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Sharee — Reply
I also love the idea of using parchment paper in the cake pans! Do you have any tips on placing the paper evenly in the pans? Maybe I am overcomplicating it. Lol. Thought about cutting a circle for bottom of pan and strips for the sides. Wondering if I were to just press one big piece into pan if it would crinkle making the cake come out crinkled. Like I said, I am probably going overboard with my thinking. Thanks for any tips you may have.
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Christy Denney — Reply
I personally would just cut a circle for the bottom. The sides usually don’t stick for me but if you want you can place parchment on the sides like you said.
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Sharee — Reply
Would you happen to have directions handy for how you make your homemade whipped cream? I am sure I can find hundreds of recipes online but wanted to ask you first. I am making this for my sons 19th Birthday this weekend because he loves Boston cream pie! Your recipe looks so easy and yummy. So excited. Thanks for sharing😊
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Sharee — Reply
Nevermind! I just found your whipped cream recipe! Sorry about that.
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Christy Denney — Reply
Oh okay!
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Charlotte — Reply
My grandma made this every Christmas ……of course everything was made from ‘ scratch ‘ 😁 but this sounds just as good and so much easier ! She sometimes made vanilla topping instead of chocolate . Thanks
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Christy Denney — Reply
Yes, Totally easy and worth it.
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Marcy — Reply
Just made this today and it was so easy! Haven’t tried it yet but I know it’s going to be delicious! Thanks for the wonderful recipe! By the way, there was nothing soupy at all about the filling. I think people just forgot to only use one cup of milk. I beat it with the mixer for 2 minutes and it thickened right up and I used the Cool Whip instead.
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Christy Denney — Reply
Thank you for the feedback!
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emily — Reply
Thanks for the easy recipe. I used box mix but switched the water to milk, added an extra egg, added a 1/2 tsp vanilla, and switched the oil to butter. Followed the cream to a T and just doubled the chocolate glaze because I love extra chocolate. Although I did use semi sweet chocolate chips instead of baking squares just because it was what I had on had.
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Christy Denney — Reply
Sounds great!
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Liss — Reply
I made this for our weekly teatime. We loved it!
For the layers, I used “Perfected Yellow Cake” from Mel’s Kitchen Cafe (using 1/2 tsp. baking powder, 330-340°F).
Those layers paired with the delicious glaze and filling made a tremendous hit. This was super easy to put together. Thanks, Christy!See AlsoVegan Chocolate Cheesecake-
Christy Denney — Reply
You’re welcome and I love Mel’s site!
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Joanna — Reply
I made this with 2 pkgs of pudding and 1 cup of Cool Whip. I felt the filling was too skant and not firm enough otherwise. It was perfect! Looked exactly like the photo. Huge hit for my son’s birthday–Boston Cream is his favorite. This will be my go-to recipe from now on. Thanks!
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Christy Denney — Reply
Thank you Joanna!
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Linda — Reply
I noticed on your recipe adjustment for the Boston cream pie you mentioned you used two packages of putting and Cool Whip I was wondering did you also add the milk to the pudding mix
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Sue's Akorn Shop — Reply
So yummy!
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rubina johnson — Reply
this cake/pie was delicious. Please follow the directions though, where it says to let everything cool completely!!!! I swear my food could win the Pinterest fail award if there was one being given out! your pie was wonderful and easy to follow. thank you
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Christy Denney — Reply
Thank you!
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Louise — Reply
I cooled everything an hour, assembled at room temp, but perhaps I should cooled longer. I’ve just put it all together and the once firm pudding is sliding out all around the cake plate. I have it the frig now to firm it up again, but not sure how get it back into center, but will start by slicing the cake in half or quarters to lift the top layer. Followed recipe to a tee except I used almond milk. Next time I’ll reduce the milk as another poster advised. I’m alone, so not upset as I know it will still taste good!
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Linds — Reply
Almond milk will not work with pudding mixes. The mix will not set.
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Louise — Reply
I cooled everything an hour, assembled at room temp, but perhaps I should have cooled the pudding longer. I’ve just put it all together and the once firm pudding is sliding out all around the cake plate. I have it the frig now to firm it up again, but not sure how to get it back into center, but will start by slicing the cake in half or quarters to lift the top layer or just add it to the top like whipped cream. Followed recipe to a tee except I used almond milk. Next time I’ll reduce the milk as another poster did. I’m alone, so not upset as I know it will still taste good! I decided to myself a birthday cake for the frozen Boston Cream Pie formerly sold by Edwards is no longer available : (
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Marie — Reply
I made this for an Easter dessert, it was a big hit! YUMMY!!! It does make one big cake though. Might try filling one 9″ round cake pan next time and splitting that to add the filling. I used 2 9″ cake pans for 1boxed cake mix.
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cora — Reply
I’ve made this cake several times, it’s one of my husband’s favorite. He often requests it as his birthday cake. He turns 40 tomorrow and this year is no exception.
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Christy Denney — Reply
I love that!!
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Coya — Reply
Try it next time with French Vanilla Instant Pudding, more flavor than the plain vanilla!
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Christy Denney — Reply
Thanks for the tip!
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Stephanie — Reply
Also, if your store has cheesecake flavored pudding it is heavenly! And tastes more like Bavarian cream than cheesecake to me. I used to be an amateur cake maker and tested a bunch of pudding flavors made the way you specify, with less milk and folded in whipped cream to use as a mousse type filling. Everyone’s favorite was the cheesecake because it tastes like Bavarian cream. And by the way, this recipe looks amazing! I’m excited to try it!
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Jd — Reply
I made this for my husband’s birthday. He loves Boston cream pie. I don’t bake, I don’t like baking. This couldn’t have been easier to make. Not only does it taste wonderful, it makes a pretty presentation. My family was impressed. I will make this again!
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Christy Denney — Reply
Yay!!
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Beth — Reply
Just made this for the first time and I absolutely LOVE it! HUGE TIP: when I made the filling, the instructions don’t state that you actually have to make the pudding first, THEN add the cool whip. Had to throw the first batch away. In the end the cake was super delicious and light.
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Christy Denney — Reply
Sorry about that. You don’t have to make the pudding first. You mix the pudding mix with 1 cup of milk and then fold in the whipped cream as the instructions state.
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joseph — Reply
I made this tonight and it turned out VERY good. I doubled the chocolate recipe because my house is full of chocolate fiends and it was the perfect amount. Was very happy that my cake looked just like the pictures!
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Christy Denney — Reply
So glad it turned out for you.
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gwen — Reply
I just made this using the davids yellow cake recipe (perfect recipe, btw), and used the real unsweetened whipped cream with the pudding, then doubled the chocolate part 🙂 it was a great success…every component perfect. Next time I will cut the cakes into 4 laters, double the pastry cream, and use white frosting and strawberries on top, or just powdered sugar. Delicious!!! And perfect. Thank you!
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Christy {The Girl Who Ate Everything} — Reply
Ooh! I’ll have to try it your way.
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Ashley — Reply
Just a little confused 🙂 … You say to use 2 cake pans but only 1 cake mix… Do u split the cake mix between the 2 pans or do you use 1 cake mix for each pan?
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Christy {The Girl Who Ate Everything} — Reply
Yes, split it between the pans. Sorry if that was confusing.
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buzzbees — Reply
Thanks for the recipe. One question, do you have to refrigerate this if you make this one day before the event? Thanks!
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Christy {The Girl Who Ate Everything} — Reply
Yes. This should be refrigerated otherwise it will be a goopy mess.
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Margaret — Reply
Hi.I am from UK and here we don’t have a yellow or chocolate cake mixes.Could you,please,tell me what’s is the cake like after you’ve baked-is it like a sponge or more solid statue?
Receipies look really great-will,try some when I find out what the cake mixes are like.
Thanks a lots.
Margaret.-
Christy {The Girl Who Ate Everything} — Reply
It’s not as spongey as say an angel food cake but it’s not as dense as pound cake.
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Carol T — Reply
Hi Margaret,
You can get these cake mixes in Asda, made by Betty Crocker. I’m sure other supermarkets will have them. If not, try Amazon. Good luck….
Regards
Carol
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caroljay — Reply
This recipe is great, and a real time-saver. However, if you are feeling adventurous, you could make a home-made version, featuring a simple scratch -made yellow (or sponge) cake, scratch-made pastry cream for the pudding, and the whipped cream and chocolate icing from the recipe above. I know, scratch does mean a little more work, but the flavor makes up for that. Either way, Boston Cream Pie rocks! Anyone looking for scratch recipes can find good ones via Pinterest, or Google or Bing. 😉
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Melissa Snider — Reply
Help! how many pieces = a square of the bar for the glaze? I have made the cake and am ready to proceed for my husband’s birthday dinner tonight!
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Christy {The Girl Who Ate Everything} — Reply
Shoot. Hope it’s not too late. Every square is one ounce.
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Jay — Reply
Want these in “minis”? After mixing the cake mix, bake in cupcake papers in a cupcake pan. After done baking and cooled, cut cupcakes in half and remove the top, put in the “filling”, replace the top, drizzle the “ganache” over the tops. (my “ganache” was made with 4 squares of “Bakers” semi-sweet baking squares (4 oz) and about 1 1/2 cups “cool whip”, microwaved and stirred till completely melted and blended.)
Made these for a “bake Sale” and they were they first to sell out. And they are Yummy, too. Hand held and delicious.
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Robyn Rasmussen — Reply
I was in a bind for what to do with my yellow cake mix this weekend when your recipe caught my eye. So glad it did! I didn’t have instant pudding so I made my own, which was a tad runny but still amazing. Come take a peek at the outcome! http://rubyellenphotography.com/tasty-tuesday-boston-cream-pie-cake/
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Angie — Reply
I made this tonight, and not only was it my first time making homemade whipped cream, but it turned out perfect to boot! The only trouble I had was finding out last minute I didn’t have two cake pans, heh. I still received nothing but rave reviews,and it was definitely worth all the effort and worrying. Thank you for sharing such a delicious and easy recipe. It’s definitely a keeper!
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Kim — Reply
WOW.This recipe is wonderful! I made a practice cake with a different recipe for my boyfriend’s birthday. It was terrible. ) : I searched for another recipe, and stumbled upon this. I just finished the pudding filling and it is AMAZING. I am soo keeping this website to myself! Thanks, for the blog ( ;
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Kristie — Reply
If I wanted to make the layers of cake from scratch do you have a recipe that you can recommend? Thank you and I can’t wait to try this!
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Christy {The Girl Who Ate Everything} — Reply
I don’t have one that I’ve used but this one looks good. http://allrecipes.com/Recipe/Davids-Yellow-Cake/Detail.aspx
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Judy felland — Reply
I have made this forever, it’s great, but why do they call,it a pie when actually it’s a CAKE, go figure.
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Crystal — Reply
I read when it was first made, they used pie pans. Thus, Boston Cream Pie
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Jenny E. — Reply
I made this last night for dessert. Boston cream pie is one of my husband’s favorites. It was a huge hit with our NYE crowd, and went over especially well with my husband. Definitely my favorite boston cream pie recipe ever. LOVED it. The filling – amazing. The chocolate on top – heavenly. Soooo yummy. Thank you so much for sharing!
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Christy — Reply
You’re welcome! Glad you guys loved it!
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Alice Hand — Reply
Can you make it with the cooked vanilla pudding and would it be the same ?
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Jay — Reply
next time try them as “Minis”. Cupcakes instead of one large cake, Cut cupcakes in half, remove the tops, put in the filling, replace tops, drizzle with glaze (Ganache). Hand-held and delicious.
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Jay — Reply
Forgot to mention servings, cupcakes = 24, large Pie = 8. And no plate or fork needed. saves on the dishes and/or expenses…lol
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Christy {The Girl Who Ate Everything} — Reply
Great idea Jay!
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Lisa — Reply
This is excellent. I used instant French vanilla pudding and decreased
The milk by a 1/4 th of a cup. And cool whip by 1/4th of a cup, this
Made the filling more firm. Next time I am going to try making it
With French vanilla cake mix. I did double chocolate glaze. -
Joelle — Reply
I have almost this exact same recipe except I use graham crackers instead of the yellow cake. You line a 9 x 13 pan with the crackers, then half the pudding/whip cream mixture, then another layer of crackers then the rest of the pudding misture. Then one more layer of crackers and cover the whole thing with the melted chocolate. You have to let it sit overnight to set. It’s delicious! One of our family favorites.
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Jay — Reply
I have the recipe you are talking about, but my recipe is called “Éclair Pie”.
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Mhairi — Reply
I am confused about the pudding part of the recipei. Are you supposed to buy pre-made pudding and then add a cup of milk to it, or do you use the pudding MIX and only add 1 cup of milk?
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Christy — Reply
Use the pudding mix and only add one cup of milk. We want concentrated flavor since we are adding whipped cream to it.
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JD @ Honest Mom — Reply
I made this over the summer and it is now a family favorite. Making it for Thanksgiving. Thanks!
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Weezy — Reply
This looks delicious,especially since Boston Cream Pie is my favorite,all-time dessert. I can’t wait to make this. Yummy!!!
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Lindsey — Reply
Easy, quick, and everyone loves it! Thanks for the awesome recipe!
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Britt ♥ — Reply
I made this today, it came out AMAZING!!
http://firstcomes-love.blogspot.com/2012/03/food-p*rn-my-roommates-giant-boston.html?m=1
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Ana — Reply
That looks so delicious!
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חתולי8 — Reply
I must try this one! looks goooood!!
Lior -
NerdyBaker — Reply
I had another idea for dessert for my Oscar party but you have me rethinking it with this dessert!
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Jennifer @ Peanut Butter and Peppers — Reply
This cake, not pie looks amazing, amazing! What I like to, is that I don’t think it would be high in calories! Bonus plus, I have to make this!!
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http://milkmaidrecipebox.blogspot.com/ — Reply
WOW! This is SO beautiful, and when I saw this this morning, it jerked me back to 1963 in a hurry! Boston Cream Pie was one of the FIRST things my then new hubby said he’d really like. Not knowing what he meant, I looked it up in a book and remember saying “THAT’S NOT EVEN A PIE!!!!” After that, and to surprise him, I remember buying it in some kind of ‘box mix’ package(?). I WILL BE MAKING THIS FOR HIM– our anniversary is March 9, so this would be super fantastic wonderfully great for that special day of ours–something to take us back 49 years. THANKS. I love your blog– pictures and writings, all of it (BEAUTIFUL you and your BEAUTIFUL falmily)! My ‘baby steps’ blog is at http://milkmaidrecipebox.blogspot.com/ My recipes could probably be summarized as “Simple Simon” (LOL!). Through the years, I was shown/taught how to make some ‘unusual’ and tasty treats in R.S. and I appreciate learning opportunities– always. Keep up the fantastic work!!!! Doris
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Anonymous — Reply
Deeelish
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dawson99 — Reply
i do this cake too but make my own pudding..its so good and so easy to make..and way to fatting..anyway eat a pieace for me.
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poppylatte — Reply
Love your blog. I made an adaptation inspired by this recipe. Individual pies made with store bought sponge cake shells(2/pie, one for top, one for bottom), homemade vanilla pudding mixed with home whipped cream and the choco glaze. Love it! Thanks!
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Anonymous — Reply
Christy, you should put your recipes on Pinterest! I’m sure they would be a huge hit!
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The Mrs @ Success Along the Weigh — Reply
Yeah baby! Looks like a wonderful treat!
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Cookbook Queen — Reply
LOVE Boston Cream Pie!! This looks perfect!!
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Robin Barton — Reply
Mmmm… I make this often. But instead of the cake mix, I am lazy and use a thawed frozen pound cake and nuke canned chocolate frosting. May hafta make it tonight 🙂
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Kelly Brown — Reply
Oh my gosh! Thanks so much for this recipe! My husband has been wanting a Bost Cream Pie so bad! I just couldn’t find an easy recipe, THANKS A TON!!! Looks delish!
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Karly — Reply
Oh my. I need this cake.
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TimmyCates — Reply
That is not cake
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Katrina @ Warm Vanilla Sugar — Reply
This is seriously my dream!
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Moni — Reply
A wonderful pie and more amazing photos! It seems incredibly delicious!
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Chris — Reply
This I made for company, looked so easy I thought, I followed the directions, I am not a new cook, it was a soupy mess, had to end up buying something.
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Christy Denney — Reply
Oh no. The pudding was soupy?
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Marie — Reply
I just made this and it was great. Did you use only one cup of milk? I used cool whip because I was afraid real cream would get soupy. Also try refrigerating the pudding/cream mixture to help it set up before spreading it on the cake.
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Antonia — Reply
Oh yeah! I made this for my son’s birthday and it was delicious. Very easy and quick. Will be making again and again. Thank you!
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Christy Denney — Reply
You’re welcome!
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