On Saturday, March 20, 2021 at 8:13:03 PM UTC-5, Lenona wrote:
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> Since I have some yellow cake mix, a can of chocolate frosting, and "cook and serve" vanilla pudding, I thought I'd make Boston Cream Pie. Only thing is, I suspect the pudding will be kind of bland, compared to the filling one usually gets in a store-bought BCP. (It might also be too thin.)
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> So, does anyone have any suggestions to make it taste more like custard? Of course, one thing I could do is use less milk than the pudding box suggests, but I wanted your suggestions too.
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> (I'm guessing that, even with "cook and serve" pudding, one does not want to add an egg! But if you've ever done that and had it work, let me know.)
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> Lenona.
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Good grief, why not make a decent one from scratch? What you are attempting
to concoct would not even be a poor example of Boston cream pie.