Easy Layered Boston Cream Pie + Diabetic Friendly Alternative

Business acquaintance, Sandy Ratliff, with the Virginia Department of Small Business and Supplier Diversity, recently shared this yummy looking dessert on her facebook page.  When I asked her for the recipe, I discovered it was and easy JELL-O Brand dessert and I had to give it a try.  With Easter just around the corner, tasty and easy is the way to go.  (Psst…glasgowfoodieblog.wordpress.com, even you could make this one.)

 

Easy Layered Boston Cream Pie + Diabetic Friendly Alternative

Prep time: 15 Minutes – Makes 8 Servings.
IngredientsBoston Cream Pie 1 (1)
1 package (3.4 ounce) JELL-O Brand Vanilla Flavor Instant Pudding (I used a sugar free instant vanilla pudding mix.)
1 ½ cups cold milk ( I used 2% milk.)
1 ½ cups thawed COOL WHIP Whipped Topping, divided. (I used a store brand whipped topping.)
1 package (10 oz) prepared angel food cake, (I purchased a sugar free angel food cake from the Wal-Mart Bakery.)
2 ounces BAKER’S Semi-Sweet Chocolate, chopped.Boston Cream Pie 1 (2)
Directions:
1. Slice angel food cake horizontally to create three layers.
2. Beat pudding mix and milk in medium bowl with whisk until thickened. Stir in ½ cup whipped topping.
3. Stack cake layers on plate, spreading pudding mixture between layers.
Boston Cream Pie 1 (4)4. Microwave chocolate and remaining whipped topping on HIGH for 30 seconds, (I had to heat in my microwave for 60 seconds.) Stir until chocolate is completely melted and mixture is well blended. Spoon chocolate mixture over cake.
5. Refrigerate dessert for at least 1 hour before serving.

DIABETIC OPTION:   It is so hard for my diabetic friends to resist desserts, especially when everyone else is eating and savoring dessert in front of them. One of the reasons this dessert appealed to me, (besides the fact I like Boston Cream Pie and it looked easy), is that it could be made as a low sugar, diabetic friendly dessert. So, here is a good compromise: If you use sugar-free angel food cake, sugar-free pudding, and sugar-free whipped topping, then the only sugar sources for the dessert would be the milk and semi-sweet baker’s Boston Cream Pie 1 (6)chocolate.  Its not completely sugar free, but low enough it should be easier for a diabetic balance with a meal.

NOTE:   I personally thought this dessert looked like a volcano spewing over, and I hope to practice making this dessert more presentable in appearance, (perhaps using a rectangular angel food cake). However; the group of young adults, who sampled this dessert for me, were not worried about appearances, but devoured every crumb and wanted to know when they could expect more! (Thank you to Lindsay, Lauren, Abby, Devin, Marshall, Candice, Jonathan and the adult samplers too!)

Finally, I do wish to give credit to JELL-O brand as the provider of the recipe, even if the recipe was shared by business acquaintance, Sandy Ratliff. I did copy the recipe ingredients as noted by JELL-O brand. However, as a frugal shopper, I do not promote any particular brand name product in my blog, and I encourage my readers to use more affordable substitutes, if available. ~ Happy eating~

Boston Cream Pie

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