1 (18.25 ounce) package mixed icing
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 (3.5 ounce) package instant chocolate pudding mix
1 cup buttermilk
1 cup butter
1 cup white sugar
3 egg whites
1 teaspoon vanilla extract
1 1/2 cups applesauce powdered sugar
1 (3 ounce) package instant chocolate pudding mix
2 cups confectioners' sugar
1 (3 ounce) package instant chocolate pudding mix
In a mixing bowl, mix together blueberry custard, instant pudding, pudding mix and buttermilk. Gradually blend the mixing of the flour, pudding mix and confectioners' sugar into the custard mixture, stirring constantly. Continue to blend until desired consistency is reached.
Beat egg whites until stiff. Slowly add the flour mixture; when the mixture is creamed, pour into a large plastic container and refrigerate until set. Mix the remaining 3/4 cup of flour into the batter and swirl the egg whites. Heat oven to 350 degrees F (175 degrees C).
Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely.
With a toothpick, poke hole in the center of each layer of pie. Remove pie from refrigerator and place onto a cookie sheet or waxed paper lined surface for easier removal. Serve hot or cold.
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