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Mini Boston Cream Pies

Mini Boston Cream Pies

Prep time30 min
Total time4hr 30min
ServingsMakes 18 servings, 2 each.
  • 72 NILLA Wafers, divided
  • 1 pkg. (3.4 oz.) French vanilla instant pudding mix
  • 1 cup cold milk
  • ½ cup thawed frozen whipped topping
  • ½ 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 Ahead
    These 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.
  • Note
    For 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

Nutrition Per Serving

 % Daily Value*
Total fat 5g 
   Saturated fat 1.5g 
   Trans fat 0g 
Cholesterol 5mg 
Sodium 150mg 
Carbohydrate 21g 
   Dietary fiber 0g 
   Total sugars 14g 
Protein 1g 
Vitamin A0 %DV
Vitamin C0 %DV
Calcium2 %DV
Iron2 %DV

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