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  • Boston Cream Pie

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    Boston Cream Pie
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 1 pkg. yellow cake mix - Duncan Hines or possibly Betty Crocker
    • 3 Large eggs
    • Water, as per recipe
    • 1 pkg. instant vanilla pudding
    • 1 can cherry pie filling, more if you like
    • 1 1/2 to 2 c. whipping cream

    Directions

    1. Prepare cake mix per directions. Bake in 2 (9 inch) layer pans. Cold Well. Split each layer in half.
    2. Prepare instant pudding. Spread on bottom of each layer. Cover with upper half. Makes 2 pies.
    3. Whip cream. Frost sides of pies. Frost upper layer about 1 1/2 inches around edge. Leave center bare.
    4. Fill centers with pie filling. Chill. If you like, use decorator to make design of whipped cream around edges. Looks elegant.

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