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Boston Cream Pie Recipe

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This recipe for Boston Cream Pie, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bobbi Hiatt
Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 regular size boxes French Vanilla instant pudding
3 1/2 cups milk
1 box graham crackers
1 lg. Cool Whip or 2 reg. size
4 Tbsp. baking cocoa
4 Tbsp. milk
5 Tbsp. melted butter
3 Tbsp. vegetable oil
3 Tbsp. light corn syrup
2 tsp. vanilla
Approximately 4 cups powdered sugar

Directions:
Directions:
Prepare 2 boxes French Vanilla Pudding w/ only 3 1/2 cups Milk. Fold in cool whip. Line one layer of whole graham crackers in bottom of 9 x 13" pan. Spread 1/2 of pudding and cool whip mixture on crackers. Lay another layer of crackers over pudding mixture. Spread remaining pudding on top of crackers. Then put final layer of graham crackers on top of pudding mixture. There are 3 Cracker layers and 2 pudding layers. Cover w/ foil and refrigerate for at least 2 hrs. before making your chocolate topping. Chocolate Topping; Mix 4 Tbsp. Cocoa, 4 Tbsp. milk, 5 Tbsp. melted butter, 3 Tbsp.oil, 3 Tbsp. corn syrup, 2 tsp.vanilla, and approximately 4 to 4 1/2 cups powdered sugar. Mix on low speed to blend, then on High for few minutes. Spread on top of graham cracker mixture. If mixture is too thick, add a tablespoon of milk, one at a time, or if mixture is too thin , add more powdered sugar. Mixture should spread easy on top of crackers. It will set up after refrigerating. Refrigerate over night or several hrs.

Personal Notes:
Personal Notes:
I received this recipe from Karen Payne. I have adjusted the topping to make it more fudge-like.
This is Colby's favorite! A great recipe to make ahead of time.

 

 

 

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