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    BOSTON CREAM PIE LOAF


    Source of Recipe


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    Slice one 16 oz poundcake into 3 layers. Place bottom layer on serving plate. Spread evenly with 1 cup vanilla pudding, top with middle cake layer, spread with remaining 1 cup pudding. Top with remaining cake layer, cut side down,
    spread with 1/2 cup double chocolate ice cream topping, pushing it gently over edges so topping drips down sides of cake. Serve immediately or refrigerate up to 3 days.*

 

 

 

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