FROZEN BOSTON CREAM PIE RECIPES

Steps:

• Line 8x4-inch loaf pan with plastic wrap, leaving edges hanging over sides of pan. Divide evaporated milk evenly between 2 small bowls. Stir Boston cream pie yogurt into one bowl; stir red velvet yogurt into remaining bowl. Cover and refrigerate red velvet yogurt mixture.
• Spread Boston cream pie mixture into lined pan. Sprinkle with crushed crisps. Freeze 2 hours. Spoon and spread red velvet yogurt mixture on top. Freeze at least 2 hours until firm.
• When ready to serve, dip bottom half of pan into hot water about 1 minute to loosen yogurt mixture. Use plastic wrap to lift frozen yogurt from pan. Pull back wrap and remove. Let stand 5 to 10 minutes to soften slightly. Cut into eight 1-inch-thick slices. Serve immediately.

Steps:

• You'll need two 9-in. round cake pans. Prepare cake mix as box directs. Transfer batter to pans; bake 25 to 30 minutes until wooden pick inserted in middle comes out clean. Cool 10 minutes. Unmold from pans and cool completely on wire racks. Transfer ice cream to a ziptop freezer bag. Freeze until ready to assemble cake. Place one cake layer on serving plate. Rub bag of ice cream between your hands to warm slightly (this makes piping easier). Snip off one corner of ziptop bag; pipe ice cream evenly. Top with other cake layer and freeze for 1 hour, or wrap and freeze overnight. Heat heavy cream in a small saucepan over medium-high heat just to a boil. Remove from heat and stir in chocolates. Keep stirring until well combined and melted. Pour chocolate sauce onto the center of the cake and gently sperad it toward the edge. Place in freezer to set chocolate about 30 minutes.