Recipe by KarenM
"This is a mini version of Boston Cream Pie. They are really easy to make and they are great to bring to parties, cookouts, Christmas, Thanksgiving, and the Super Bowl. I never have leftovers."
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1 (16 ounce) package
refrigerated sugar cookie dough
2 (8 ounce) packages
cream cheese, softened
1 (3.5 ounce) package
instant vanilla pudding mix
1 (16 ounce) container
prepared chocolate frosting
I am giving only 4 stars because although these taste wonderful the resulting dessert is not like Boston Cream Pie. They are more of a vanilla flavored cheese cake with chocolate topping. I followed the recipe to the tee, so it is not that I altered it in any way. I was just disappointed that they were not what I'd expected, as I love Boston Cream Pie. Boston Cream Pie does not contain any cream cheese, which should have given me a huge clue that these would not taste like it. One of the reviewers posted that these do taste like Boston Cream Pie so I took a chance. I will make these again, as they are easy to make and do have a great flavor, especially if you are a cheese cake fan, which I am. These would make a great addition to a buffet or appetizer type meal since they are individual servings, easy to handle and eat. But I do think the name of the recipe should be changed to a more appropriate one.
Not quite what I was expecting. These were OK, but not great.
I have a diabetic husband and to reduce sugar and fat use fat free cream cheese and sour cream and use sugar free pudding. Pillsbury also makes a reduced sugar frosting. This is my recipe that made it as a finalist in Betty Crockers Mix It Up With Betty Cookie Contest. They are very yummy and don't last long in my house!
Made this for Superbowl party and everyone loved them. Did get a hint to use graham cracker for the bottom instead of sugar cookies. But a great simple recipe!
Although I didn't think it tasted like Boston Cream Pie, it was delicious! My family loved it! Once mine cooled, it did sink in the middle...any ideas as to what I did wrong?? J.B.
This was scrumptious! The closest thing I've ever made to a REAL cheese cake!
this is a great dessert.. I followed the recipe except I made it in a 11 x 13 pan.
These were good and pretty cute. I removed the cupcake wrapper before serving. I used fat free cream cheese and sour cream and they were still very rich. The only thing I may change next time is using something different in place of the canned frosting like maybe a ganache or something. Not only do I think it would improve the taste, my frosting kind of got runny after sitting in the fridge. Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Boston Cream Dessert Cups
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 136
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