Drema's "Boston Cream Cake"
A co-worker shared this with me back in the 90's and I wanted to share it with you.
I hope you enjoy!
- 2 pkg
- french vanilla pudding, instant
- 2 c
- 1 medium
- cool whip
- 1 box
- honey graham crakcers, unbroken
- 1 c
- granulated sugar
- 1/3 c
- cocoa powder
- 1/4 c
- evaporated milk
- 1/2 stick
- butter, unsalted
- 1 tsp
- pure vanilla extract
Pour a thin layer of chocolate mixture over crackers gently spreading with apatula.
Scoop and spread the pudding mixture next (careful to not disturb chocolate.
Add another layer of graham crackers and press gently. Pour chocolate mixture spreading to edges thinly again. Scoop or pour more pudding mixture spreading evenly.
Repeat ending with plenty of chocolate for icing. I tend to make this about 1/2" thick and spread to make glossy smooth, flat finish!
Cover and chill in fridge for several hours before serving (or longer)
Option: Sprinkle 1 cup of chopped pecans if so desired. Yummy!