Boston Cream Pie Whoopie Pies

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.
Shopping List
1 box yellow cake mix
1/2 cup veggie oil
2 eggs
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!).
Enjoy!
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  • Anonymous July 29, 2014 at 11:00 am

    Have you ever used Greek yogurt instead of oil in your baking recipes?

  • Mix and Match Mama July 29, 2014 at 11:01 am

    When I bake, I don't use substitutions. I have used Greek yogurt in dips in lieu of sour cream and/or a dressing but not in baking.

  • Narci July 29, 2014 at 1:05 pm

    Looks so yummy! I haven't made a whoopie pie before, but they are my favorite kind of dessert!

  • Tracy July 29, 2014 at 7:58 pm

    Do you need to eat these right away or do the keep for a while? I've only tried making whoopie pies one time (not your recipe) and they ended up a horrible mess – the filling did not stay between the cookies. Of course I still served them to family that was visiting. I like to keep it classy. LOL! I'm hoping this was just a fluke with the recipe I used.

  • Ashleigh Wilder July 29, 2014 at 9:07 pm

    As a Boston girl, this is right up my alley.

  • Mix and Match Mama July 29, 2014 at 9:08 pm

    I would refrigerate if you're not eating them. The pudding would get too soft if you didn't. Don't put too much filling in there…that would make things quite messy. Enjoy!

  • Anonymous July 29, 2014 at 11:07 pm

    Girl, You are giving Sandra Lee a run for her money šŸ™‚ These look simple and yummy. The only whoopie pies I've ever attempted were Paula Deen's. Her whoopie pies were amazing, but I felt sooo guilty eating the icing made out of Crisco šŸ™‚