Boston Cream Pie

Name: Boston Cream Pie
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

5 ingredients

2 steps

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

1

Prepare and bake cakes according to package directions, using four greased 13-in. x 9-in. baking pans. Cool completely on wire racks.
2

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.