Boston Cream Pie
4 pkgs. yellow cake mix, 18.25 oz. each
11 cups cold milk
4 pkgs. instant vanilla pudding mix, 5.1 oz. each
64 oz. hot fudge topping, warmed
96 maraschino cherries, optional
Prepare cake mixes according to package directions. Bake in 4
greased 13 x 9 x 2 inch baking pans; cool. In a mixing 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. Top with 1 tablespoon fudge topping. Garnish with a cherry
if desired.
Serves 96 |