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10/23/2011 National Boston Cream PieDay Boston Cream Pie Minis

Source of Recipe

Kraft Foods


Recipe Introduction

Boston cream pie is a delightful dessert that has been around for centuries! It was invented in Boston at the Parker House Hotel in 1856 by a French chef named Sanzian. Then, in 1996, it became the official dessert of Massachusetts in a bill sponsored by Norton High School. This bill defeated both Indian Pudding and Toll House cookies as the state's official dessert. Today, Boston cream pie's popularity has surpassed the dessert and it can now be found in doughnut form as well as coffee and ice cream flavors. Although it is called a pie, Boston cream pie is actually a cake! It consists of two layers of sponge cake filled with a thick vanilla custard. It is usually frosted with a chocolate glaze but it can also be topped with confectionary sugar. To serve this dessert it is cut into wedges just like a pie. Enjoy a big slice today to celebrate National Boston Cream Pie Day! Punch Bowl

List of Ingredients

HOME COOKIN’ 10/23/2011 National Boston Cream PieDay Boston Cream Pie Minis


Boston Cream Pie Minis


1 pkg. (2-layer size) yellow cake mix

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1-1/2 cups thawed COOL WHIP Whipped Topping, divided

4 squares BAKER'S Semi-Sweet Chocolate



Recipe




HEAT oven to 350ºF.



PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool completely.

BEAT pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.

MICROWAVE remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until well blended. Let stand 15 min.; spread onto cupcakes. Refrigerate 15 min.