Mini Boston Cream Pies

728  Ratings
  • 30 min prep
  • 4 hr 30 min total
  • Makes 18 servings, 2 each.

Mini Boston Cream Pies Recipe


  • 72 NILLA Wafers, divided
  • 1 pkg. (3.4 oz.) French vanilla instant pudding mix
  • 1 cup cold milk
  • 1/2 cup thawed frozen whipped topping
  • 1/2 cup ready-to-spread chocolate frosting


  • Place  36 wafers, flat sides up, on rimmed baking sheet.
  • Beat  pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Stir in whipped topping. Spoon into large resealable plastic bag. Use scissors to cut off 1 corner from bottom of bag.
  • Pipe  about 2 tsp. pudding mixture onto each wafer on baking sheet; top with remaining wafers to make 36 sandwiches.
  • Microwave  frosting in small microwaveable bowl on HIGH 10 sec. or just until softened. (Do not microwave frosting until melted.) Stir until frosting is of glaze-like consistency. (If necessary, microwave frosting an additional 2 to 5 sec.) Spoon over wafer sandwiches.
  • Refrigerate  4 hours.

Recipe Tips

Make AheadThese bite-size desserts can be refrigerated up to 2 days before serving. Or for longer storage, prepare as directed but do not top with glaze. Freeze in airtight container up to 4 months. Thaw in refrigerator overnight, then top with glaze as directed before serving.

NoteFor best results, spoon glaze over desserts, then spread with knife to completely cover top of each dessert, allowing glaze to drop down side. If glaze firms up, reheat in microwave in 5-sec. intervals until of desired consistency.


Nutrition Information

Makes 18 servings, 2 each.

Nutrition per serving:

    • Calories 130 
    • Total fat 5 g
    • Saturated fat 1.5 g
    • Cholesterol 5 mg
    • Sodium 150 mg
    • Carbohydrate 21 g
    • Dietary fiber 0 g
    • Total sugars 14 g
    •     Includes added sugars n/a
    • Protein 1 g
    • Vitamin A 0 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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