Boston Cream Pie

Slice the purchased pound cake horizontally into three even layers using a long serrated knife, creating space for filling and topping.

Pour the cold whole milk into a medium bowl and add the vanilla instant pudding and pie filling mix, stirring constantly for about 2 minutes until the mixture thickens to a pudding consistency.

Stir the pure vanilla extract into the pudding until fully incorporated for enhanced flavor.

Place the bottom layer of pound cake on a serving plate and spread half of the vanilla pudding evenly over it.

Layer the middle cake layer on top of the pudding, then spread the remaining pudding over it.

Top with the final cake layer, pressing gently to secure all layers together.

Refrigerate the assembled Boston Cream Pie for at least 30 minutes before serving to allow flavors to set and pudding to firm up.

Slice into four equal portions and serve chilled.