Boston Cream Pie in a Jar
This awesome jarred dessert is perfect for a summertime cookout and all begins with prepared box mixes!
I talk about being afraid of foods being discontinued quite a bit because I’ve had it happen many times and so always on the hunt for good recipes. Now to my knowledge the food I’m thinking of with this recipe is not discontinued, I just cannot find it locally. This recipe is NOT a dupe or even really in the same category and it’s not even one I like. So let me make a long story even longer! My oldest loves the Yoplait Boston Cream Pie yogurt. The stores nearest to us in our city do not carry very many flavors of Yoplait (rude) and so we don’t get it often. I thought I would make this recipe to emulate those flavors and it would be something everyone would enjoy!
What You Need:
2 boxes (1.4 oz each) French vanilla pudding, plus ingredients as called for on the box
1 box French Vanilla Cake Mix, plus ingredients as called for on the box
1 jar (16 oz) chocolate frosting
14 (8 oz) jelly jars
Aerosol whipped cream
Maraschino cherries
Directions:
Make pudding according to package directions and chill to set up.
Make cake according to package directions in a 12×18-inch pan and let cool.
Once pudding is set and cake has cooled, get your jelly jars out and ready to go.
Cut cake into 2-inch circle rounds.
Open chocolate frosting and microwave for 45 seconds to thin out. Stir to smoothness if needed.
Add a heaping tablespoon of pudding, a cake round, and a tablespoon of chocolate frosting into each jar.
Repeat again ending with the chocolate frosting.
Store in the refrigerator until ready to serve.
Before serving, top with whipped cream and a maraschino cherry.
Recipe from Cookies & Cups