Recipe
Easy Boston Cream Pies Recipe
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Midgelet / All my dishes 4 weeks ago
Source: Boston Cream Pie published in Taste of Home February/March 2000, p54
Makes 4, 9 x 13 pans
This recipe intriqued me, it got a rating of 54%. Some people loved it, other thought it too sweet, not really Boston Cream Pie like etc.
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Prep:45m Cook:30m Servings:50
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 Midgelet |
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Fans
Ingredients
- 4 packages (18-1/4 ounces each) yellow cake mix
- 11 cups cold milk
- 4 packages (5.1 ounces each) instant vanilla pudding mix
- 4 jars (16 ounces each) hot fudge ice cream topping, warmed
- 96 maraschino cherries with stems, optional
Directions
- Prepare and bake cakes according to package directions, using four greased 13-in. x 9-in. baking pans.
- Cool completely on wire racks.
- Meanwhile, in a large bowl, beat milk and pudding mixes on low for 2-3 minutes.
- Cover and chill for at least 30 minutes.
- Cut each cake into 24 pieces; split each piece horizontally.
- Place about 1 heaping tablespoon of pudding between layers.
- Spread each with 1 tablespoon fudge topping and garnish with a cherry if desired.
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spinach1948 4 weeks ago said:
Nice recipe.
hi 5,
Ed
cliff 3 weeks, 6 days ago said:
Not a big eater of sweets but, who can resist a Boston Cream Pie!
Thanks!
maureenlaw 3 weeks, 6 days ago said:
I think this sounds great! I would probably only make one pan, wouldn't know what to do with 4! High 5.
mrsc543 3 weeks, 6 days ago said:
Love Boston Cream Pie! Certainly would be great for large group get-togethers. Five from me.
jolielives 3 weeks, 6 days ago said:
Well, well well...
Are we feeding the English because we threw away their tea?
I too shall make merely 1 cake, but what a great find & thank you for the share.
Bookmarked & Forked @ 5.
Jo & Lee
goodeat 3 weeks, 6 days ago said:
Good!!!!
cuzpat 3 weeks, 6 days ago said:
Nice!!!