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Boston Cream Pie Parfaits
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Boston Cream Pie Parfaits
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Turn classic Boston Cream Pie into fun individual layered desserts. Simple and easy, (and a great recipe for kids) you don't even have to worry about your cake looking perfect since you'll be cutting it into cubes anyway! These mini treats, complete with the perfect combination of moist cake, creamy pudding and chocolate, are a great make-ahead recipe for parties. 

Prep time
Bake/Cook time
0:18 to 0:20
Plan for

Chill 1 hour

Serves 12
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Boston Cream Pie Parfaits
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:18 to 0:20
Plan For

Chill 1 hour

Yield :
Serves 12



  • 2 1/2 cups all-purpose flour*
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 3 whole eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cup milk

Cream Layer

Chocolate Layer

  • 3/4 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Whipped Cream

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.  Spray or line a 9x13-inch pan with parchment paper. Set aside.
  2. In a bowl whisk together flour, baking powder, and salt. Set aside.
  3. In an electric mixer, cream together butter and sugar until light and fluffy.  Beat in eggs and vanilla until smooth.
  4. Alternate mixing in flour mixture and milk until well combined and smooth. Pour into prepared pan. 
  5. Bake for 18-20 minutes until a tester comes out clean. Remove from oven and cool completely.
  6. Prepare cream layer: In a large bowl whisk together pudding and cold milk for 2 minutes. Let stand for 5 minutes. Meanwhile in an electric mixer beat heavy cream until soft peaks form. Mix in powdered sugar and vanilla. Beat cream until stiff peaks. 
  7. Fold whipped cream into pudding mixture until combined. Chill in refrigerator for 1 hour to set up completely.
  8. To make chocolate layer, heat heavy cream to a simmer -- but do not boil. Add chocolate chips and let stand for 2 minutes. Whisk until chocolate is completely melted and smooth.
  9. To make whipped cream, in an electric mixer beat heavy cream until soft peaks. Mix in powdered sugar and vanilla. Beat cream until stiff peaks.
  10. To assemble, cut cake into cubes. Place a layer of cake in bottom of 12 mason jars or cups.
  11. Spoon a couple tablespoons of pudding mixture over cake. Drizzle about a teaspoon of chocolate mixture over pudding. Add another layer of cake, pudding, and chocolate.
  12. Top with whipped cream and a little drizzle of chocolate.


Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts

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