Boston Cream Pie Loaf - cooking recipe

Ingredients

1 (16 oz.) frozen pound cake, thawed
2 c. refrigerated low-fat vanilla pudding
1/2 double chocolate ice cream topping

Preparation

Slice pound cake into 3 layers using a long serrated knife. Place bottom layer on serving platter. Spread evenly with 1 cup pudding. Top with middle cake layer and spread remaining pudding. Top with remaining cake layer, cut side down. Spread with ice cream topping, pushing it gently over edges so topping drips down sides of cake. Serve immediately or refrigerate up to 3 days. Serves 12.