This Boston Cream Pie recipe uses fluffy yellow cake filled with luscious layers of vanilla pudding then enrobed in a dark hot fudge topping. Decadent and delicious!
1 box yellow cake mix
1 box instant vanilla pudding mix
2 3/4 cups cold milk
16 ounces hot fudge topping, warmed
maraschino cherries (for garnish)
whipped cream (one can)
1. Prepare yellow cake mix according to package directions.
2. Bake in two round cake pans, cool.
3. In a mixing bowl, beat pudding mix and milk at low speed for 2-3 minutes. Cover and chill for at least 30 minutes.
4. Place firm, chilled pudding between layers of cake. Top with fudge topping, pipe whipped cream around the edges. Garnish with maraschino cherries if desired.
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