Boston Cream Pie Loaf
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INGREDIENTS 1 (16-ounce) frozen poundcake, thawed 2 cups store-bought refrigerated vanilla pudding, from a 22-ounce tub 1/2 cup double-chocolate ice cream topping Slice the poundcake into 3 layers using a long serrated knife. Place bottom layer on serving plate. Spread evenly with 1 cup pudding. Top with middle cake layer; spread with remaining pudding. Top with remaining cake layer, cut side down. Spread ice cream topping, pushing it gently over edges so topping drips down sides of cake. Serve immediately or refrigerate up to 3 days.