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Boston Cream Pie

 Boston Cream Pie
This impressive dessert can be made without much fuss. It's pretty, tasty and very popular.—Clara Honeyager, Mukwonago, Wisconsin
96 ServingsPrep: 45 min. + chilling Bake: 1 hour


  • 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.