Mini Boston Creme Pies
My husband’s favorite desserts are pie and pudding. Even for his birthday he’d rather have pie than a birthday cake. So while flipping through a book called Simple Desserts Made Special With Cool Whip, I decided to combine a couple of the recipes, and make these little creme pies with puff pastry. They turned out AWESOME!
I had never used puff pastry before, because I was intimidated by it, but it was easy to use, and added so much to the dessert.
Here is what you need:
1 puff pastry sheet
One 4 serving size box of instant french vanilla pudding
1 cup of cool whip thawed, more for topping the dessert
1 1/4 cups of milk
1/2 cup of chocolate chips
1 Tablespoon of shortening
Lay out your puff pastry sheet after it has thawed.
Gently cut through it to make 9 squares. Separate the pieces and place on a cookie sheet, and bake for 20 minutes at 350 degrees.
Let cool and slice in half through the middle.
Whisk up the pudding and milk, then gently fold in the cool whip.
You can do this step ahead of time and refrigerate the pudding mixture.
Then take a large spoonful of the pudding, and dollop it on half of each pastry shell. Keep in mind you need to spread it out over 9, unless you want very generous amounts of pudding, on a fewer number of pastry shells.
Top each with the other half of the pastry shell, and you are ready for the chocolate sauce. Melt your chocolate chips and shortening on low heat, till it will drizzle off of a spoon.
Drizzle over your pastry, and serve like this, or give it a dollop of whipped cream.
Mini Boston Creme Pies
Ingredients
- 1 puff pastry sheet
- One 4 serving size box of instant french vanilla pudding
- 1 cup of cool whip thawed more for topping the dessert
- 1 1/4 cups of milk
- 1/2 cup of chocolate chips
- 1 Tablespoon of shortening
Instructions
- Lay out your puff pastry sheet after it has thawed.
- Gently cut through it to make 9 squares. Separate the pieces and place on a cookie sheet, and bake for 20 minutes at 350 degrees.
- Let cool and slice in half through the middle.
- Whisk up the pudding and milk, then gently fold in the cool whip.
- You can do this step ahead of time and refrigerate the pudding mixture.
- Then take a large spoonful of the pudding, and dollop it on half of each pastry shell. Keep in mind you need to spread it out over 9, unless you want very generous amounts of pudding, on a fewer number of pastry shells.
- Top each with the other half of the pastry shell, and you are ready for the chocolate sauce. Melt your chocolate chips and shortening on low heat, till it will drizzle off of a spoon.
Doesn’t it look scrumptious? Let me tell you, it is! These refrigerate very nicely too if you aren’t serving them right away. My hubby loved this treat, and I really enjoyed working with puff pastry for the first time. It was so easy to use, and really added a lot of special-ness to the dessert.
Hope you enjoy!
