Boston cream pie in a jar
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Yellow cake, vanilla pudding and chocolate frosting layered in 14 small jelly jars.
Ingredients
- 2 (1.4 oz) boxes French Vanilla or Custard Pudding prepared and chilled according to package directions
- 1 box French Vanilla Cake Mix prepared and baked according to package directions
- 1 (16 oz) can chocolate frosting
- 14 (8 oz) jelly jars
- Optional garnish: whipped cream and maraschino cherries
Equipment
- mason jars
- mixing bowl
- baking sheet
Directions
- Bake the cake following the package directions in a 1/2 sheet pan (12″x18″) and let it cool in the pan.
- Make the pudding following the package directions and chill until set.
- Microwave the opened frosting for 45 seconds to loosen it.
- Cut the cake into circles.
- Layer each jar with a heaping tablespoon of pudding, a cake round, and a tablespoon of frosting, then repeat once more, ending with frosting.
- Refrigerate until you are ready to serve. Top with whipped cream and a cherry if you like.
Notes
Refrigerate until serving; can be made a day ahead. Prep 20 min.
Nutrition
Serving: 69g | Calories: 265kcal | Carbohydrates: 51g | Protein: 1.5g | Fat: 6.8g | Saturated Fat: 2.3g | Trans Fat: 0.1g | Cholesterol: 0mg | Sodium: 363mg | Potassium: 79mg | Fiber: 0.7g | Sugar: 37g | Vitamin A: 0.7IU | Vitamin C: 0mg | Calcium: 68mg | Iron: 1.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 14 jars; French Vanilla or Custard Pudding (the first choice counted), French Vanilla Cake Mix counted as yellow cake mix (one box 432 g). Brands and portions vary, so use it only as an approximation.