Andrew loves any dessert that has vanilla pudding in it…so needless to say, he’s a big fan of Boston Cream Pie.
I made a Boston Cream Pie Bundt Cake two years ago and decided this time to make it in Whoopie Pie form. These little Whoopie Pies were so cute and so simple…plus they tasted delicious!
If you have a Boston Cream Pie lover in your house…you have to make these. Stat.
1 box yellow cake mix
1/2 cup veggie oil
1/4 cup water
1 small (3 oz) box of instant vanilla pudding mix
2 cups cold milk
store bought chocolate frosting
This makes about one dozen Whoopie Pies.
Preheat oven to 350 degrees
Combine cake mix, oil, eggs, and water in bowl.
Drop by 2 tablespoons onto lined cookie sheet (leave about an inch between each cookie)
Bake 8-9 minutes
Cool on pan 5 minutes, move to wire rack and cool 15 more minutes.
While the cookies bake and cool, prepare your pudding. Using a wire whisk, beat your pudding mix into 2 cups of cold milk. Beat by hand for 2 minutes. Once pudding mixture thickens (after about 2 minutes). Place bowl in the refrigerator to chill at least 20 minutes (about the time it takes to bake and cool your cookies).
Once your cookies are completely cooled, take one cookie and place a tablespoon or so of pudding in the center. Press another cookie on top (this will spread the pudding out to the edge). Repeat with all of your Whoopie Pies.
After they’re all sandwiched with pudding, take your store bought frosting and add a dollop to the tops of each one.
Keep refrigerated until you’re ready to serve.
You will have extra pudding left over. If you want to simplify this recipe even more, just use the little individual snack packs of vanilla pudding. You will probably only need about 3 to make 12 Whoopie Pies.
Such a fun way to eat a Whoopie Pie (and Boston Cream Pie for that matter!).