For an impressive dessert without much fuss, Clara Honeyager of Mukwonago, Wisconsin suggests this Boston Cream Pie.
| 4 | pkgs. | yellow cake mix, 18.25 oz. each |
| 11 | cups | cold milk |
| 4 | pkgs. | instant vanilla pudding mix, 5.1 oz. each |
| 64 | oz. | hot fudge topping, warmed |
| 96 | maraschino cherries, optional |
Prepare cake mixes according to package directions. Bake in 4 greased 13 x 9 x 2 inch baking pans; cool. In a mixing bowl, beat milk and pudding mixes on low for 2-3 minutes. Cover and chill for at least 30 minutes. Cut each cake into 24 pieces; split each piece horizontally. Place about 1 heaping tablespoon of pudding between layers. Top with 1 tablespoon fudge topping. Garnish with a cherry if desired.
Serves 96