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| BOSTON CREAM CAKE | |
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Line bottom of 9 x 13 inch pan with graham crackers. Combine 3 cups milk, 2 packages (blue box) of instant French vanilla pudding by whisking. Then fold in 9 ounce of La Creme or Cool Whip. Pour on top of graham crackers, then place another layer of graham crackers. Chill 1 hour. Frost with ready made chocolate frosting. | |
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