Saturday, November 22, 2008

Boston Cream Pie???

Somehow I don't think this is what they meant when they said to let some of the icing drizzle down the sides...maybe I should have used a little less milk and a little more confectioner's sugar!!!

1 comment:

Anonymous said...

My BCP glaze is from a Cooking Light recipe -- just enough chocolate chips and fat-free sw. condensed milk (like, a Tb. Then I freeze the rest) melted together. I always think CL skimps on the icing, but who needs it with pudding filling?