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Boston Cream Pie Recipe

Boston Cream Pie Recipe photo by Taste of Home

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This impressive dessert can be made without much fuss. It's pretty, tasty and very popular.—Clara Honeyager, Mukwonago, Wisconsin

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Boston Cream Pie Recipe

Prep: 45 min. + chilling Bake: 1 hour

Yield: 96 Servings

45 60 105

Ingredients

4 packages yellow cake mix (regular size)
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. Yield: 96 servings.

Originally published as Boston Cream Pie in Taste of Home February/March 2000, p54

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Boston Cream Pie

Boston Cream Pie

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(11-18) of 18 reviews

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Reviewed on Oct. 28, 2009 by kidzkountry

Duh!!! Divide by 4 = 1 box yellow cake mix, 2 3/4 c. milk, 1 pk instant vanilla pudding mix, 1 jar hot judge topping, and 24 cherries.

It was good to get a large recipe for once. This is great to take to family/church socials - very easy to make - and inexpensive.

Reviewed on Oct. 28, 2009 by Linnie189

How much easier does it get to down size a recipe than this one. I made just one pan and everyone loved it. But when we have bake sales at church or our civic center this will be surely be one I will make.

Thanks,

Linnie