Sunday, April 20, 2014

Boston Cream Pies

One of my favorite things to bake is dessert! Of course...whose isn't?! Unless the answer is breakfast, please don't answer that. I found this recipe in a fun little cookbook about Jello and Cool Whip. I have no idea how I got it, or why I got it (not a huge fan of jello), but this recipe has become one of my favorites to not only devour but to make!!! It can be as simple as you want to make it! Trust me! 

The only thing about this recipe is that it does take time and a couple items that I usually don't have in my cupboards, like: instant vanilla pudding, cool whip, baking chocolate squares and yellow cake mix. Surprise...I have yet to make these little Bostons from scratch (making the cake from not a box!!!). Oh has been busy and I am making these for my husbands birthday this week! We are bringing them to youth group to share with the children and also he is going to bring some at the end of the week to work. This is one of his favorite recipes, which is probably why he requested it for his birthday! 

Yellow cake mix (or you can be super cool and make it from scratch)
1 cup cold milk
4 oz box instant vanilla pudding
1 1/2 cups cool whip, divided (a little bit thawed helps too)
4 squares of semi sweet baking chocolate

Now let's bake:

Prepare the cake mix as you would according to the directions for cupcakes (these can be made either regular size or mini). After they are baked, cool in pans for about 10 minutes and then transfer to a wire cooling rack until completely cooled. 

While your cute little cupcakes are cooling, combine your pudding and 1 cup cold milk and whisk! Let sit for about 10 minutes. 

After your cupcakes are cooled, next you need to cut them in half. It helps to use a serrated knife!

Once all of the muffins are sliced in half, add 1/2 cup of the cool whip to your pudding mixture and stir in until all combined. Then spread on that mixture evenly over all of the bottom cupcake pieces and top with cupcake tops! 
*I have always had extra of the cream mixture afterwards, so don't be afraid to pile these guys high with the pudding goodness. 
Once all of the cupcakes have their pudding filling and have their hats on, microwave in a small bowl the chocolate and the 1 cup of cool whip for a minute. Your chocolate won't be completely melted but stir stir stir quickly and it will finish melting and combine with the cool whip. Let sit for 5 minutes to harden a bit. 

Next, frost your Boston Cream Pies and refrigerate for at least 15 minutes. 
These are best served cold!

Enjoy a taste of Heaven!!!

1 comment: