Recipe: Boston Cream Dessert Shooters

These terrific little Boston Cream Dessert Shooters can be made in minutes… having company?.. prepare them ahead. They’re perfect for a dessert buffet table for a party.


I use 5 oz. clear plastic cups… you can find them at most party stores or online.

I used Entemann’s All Butter Pound Cake… you can use any other brand you prefer or make your own… a yellow cake mix would work too if you wanted to bake your own.

Instead of making pastry cream… I made “Faux Pastry Cream”… I’ve included the recipe.

I used canned milk chocolate frosting.. just to make it easier… you can make it from scratch if you prefer.

Try this terrific little dessert… bet they’ll be a hit!


Recipe: Boston Cream Dessert Shooters

All you need:

1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla
1 pkg. (3.4 oz.) JELL-O Vanilla Instant Pudding
1 ½ cups whole milk
Entemann’s All Butter Pound Cake
1 can milk chocolate frosting
Maraschino cherries

All you have to do:

In a large mixing bowl beat the heavy cream, sugar and vanilla until fairly stiff peaks form. Set aside.

In another large mixing bowl, beat the instant pudding and milk for 2 minutes. Let the pudding stand for 5 minutes.

Fold in the whipped cream. Set aside.

Slice the pound cake… using a 2 ½ inch biscuit cutter cut 1 top for each dessert shooter.

Cut the remaining slices and scrapes into small cubes or pieces.

Put some pound cake cubes in the bottom of each glass… about a 1/3 of the glass.

Put some of the Faux Pastry Cream on top of the pound cake cubes… leaving about ¼ of the top of the glass empty.

Spread some chocolate frosting on each pound cake round and place it on top of the pudding. Spread some additional frosting to cover the entire dessert top… then top with a cherry.

Serve immediately or refrigerate until serving.

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