Boston Cream Pie Parfaits

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Today, I saw several recipes for Boston Cream Pies, and I thought how can I make this individual, because my husband much to my dismay, loves those individual Boston Cream Pie, in the little tins sold at Walmart….. I make dessert every week and he still buys store made desserts, I know it pains me.  So anyway….I had an inspiration to a make pound cake from this recipe and then I took a shortcut and made instant pudding for the layers in Boston Cream Pie and homemade whip cream on top! It’s a nice cool dessert for hot times!

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First I made the pound cake and while that was baking I made the instant pudding and after I mixed it I poured the chocolate and vanilla pudding into Ziploc baggie and popped them into the frig.  I lined the pan with foil to make easier to pop it out of the pan when it was done baking, so its easier to cut the circles out to put in  your jars.

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When the pound cake came out of the oven, I let it cool on the counter, then popped it in to the frig, meanwhile, put a bowl with the beaters to your mixer in the frig to get nice and cold.

When the cake has gotten cold, take a lid to one of your jars and cut circles out of your cake, then take the circles and cut them in half

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Pop one half of your cake round into the bottom of your jar, then cut off the corner of your vanilla pudding baggie and top the cake in your jar ( the pudding is a little thick, but not too thick to pipe into your jar) then top with the other half of your cake

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and cut off the corner of your chocolate pudding  baggie and top your cake

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Meanwhile, you have a veggie quesadilla sizzling the pan next to this little creation, irony is not lost on me!

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Pop them in the frig for a few minutes, make your whip cream from this recipe and pipe on top of the chocolate layer, eat a veggie quesadilla and tell yourself you deserve dessert cause you sacrificed and had an all veggie dinner!

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Makes 8 to 10 1/2 half jars


1 pound cake prepared  from this recipe or recipe your favorite recipe

You’ll need

1 Yellow cake mix

4 eggs

1/3 cup oil

1 4 serving vanilla instant pudding

1 package of instant vanilla and chocolate pudding prepared per box instructions and put in separate ziploc bags

When the cake is prepared, cool it on the counter, then pop it in the frig for an hour to firm up, then take it our of your pan.  Take the lid of the jar and cut out circle of cake, the split your cake into two halves.  Put one half in your jar and pipe the vanilla pudding on top the pop the top of the cake on and pipe chocolate pudding on top. Put in the frig while you prepare your whip cream

1 cup of heavy whipping cream

1 TBSP of sugar

1 tsp. of vanilla

In a cold bowl with cold beaters, whip cream until very thick, then add sugar and vanilla and continue to mix until thick enough that the cream stays on the beaters when you take them out of the bowl

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  1. Pingback: SIMPLE SUPPER TUESDAY LINKY PARTY! #68 | Moore or Less Cooking Food Blog

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