Tag Archives: Boston Cream Pie

Boston Cream Pie Cookie Cups

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I’ve been on quite a roll with the cookie cups recently, first Cheesecake Cookie Cups would look so cute on your 4th of July table, and Peanut Butter Cookie Cups would be good any time!  These cookie cups have a sugar cookie cup, with vanilla cheesecake mousse center and chocolate whip cream on top, so Boston Cream Pie in a bite!

I just took a package of sugar cookie mix and made them to the package directions, refrigerated the dough, rolled them into balls, popped them in a mini muffin pan, and baked them off.  I actually did that the night before and just stored them in a Ziploc bag.BOSTON CREAM PIE CUPS 001BOSTON CREAM PIE CUPS 004

Then I took Jello Cheesecake pudding mix and made it according to the box directions, whipped up some whip cream and folded the whip cream into the pudding and piped it into the cups.BOSTON CREAM PIE CUPS 005BOSTON CREAM PIE CUPS 006After that was done, I made chocolate whip cream and piped on top

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Boston Cream Pie Cups

1 package of sugar cookie, made according to directions

1 4 serving package of Cheesecake Jello

1 2/3 cup of milk

1 cup of heavy whipping cream, divided

2 TBSP cocoa powder

2 tsp. vanilla, divided

6 TBSP sugar, divided

Make sugar cookies according to the package, refrigerate at least a 1/2 hour, then roll out into small balls, using a small ice cream scoop to make them uniform, put into a well-greased  mini muffin tins and press down with the back of the scoop to make a little indentation, Bake 8 to 12 minutes until lightly brown.  When you remove them from the oven, use the end of a wooden spoon to press down in the center to make a cup, cool and remove from the pan.   Mix milk and jello together, whisking for 2 minutes, then put 1/2 a cup of heavy whipping cream in another bowl and with a mixer, whip until very thick. When thick, add 3 TBSP of sugar and 1 tsp. of vanilla, and mix in. Gently fold pudding and cream together, pipe into cups.  In the same bowl you made the whip cream, add the rest of the whipping cream and whip until very thick, when thick add cocoa powder, remaining vanilla and sugar, mix together. Pipe on top of the filling, refrigerate and serve.

This recipe was shared at Ducks ‘n a Row Recipe Sharing Party

This recipe was shared at The Country Cook  Weekend Pot Luck Party #229

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

Recipe:

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