boston creme minis
(2 ratings)
I LOVE Boston creme pie and now I can make these cute mini versions which look great on a holiday dessert table.
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(2 ratings)
yield
24 serving(s)
prep time
20 Min
Ingredients For boston creme minis
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1 boxyellow cake mix(2 layer size)
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1 boxvanilla instant pudding(4 serving size)
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1 ccold milk
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1 1/2 ccool whip, thawed and divided
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4squares, bakers semi-sweet chocolate
How To Make boston creme minis
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1Preheat oven to 350.
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2PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool completely.
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3BEAT 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.
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4MICROWAVE 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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