Boston Cream S’Mores Pie Dessert Recipe Ingredients:
1 yellow cake mix, prepared according to package instruction, baked in a half sheet pan (11×15 inches)
2 Cups prepared vanilla pudding
1 Cup Marshmallow fluff
1 Cup graham cracker crumbs
1/2 Cup semi-sweet chocolate chips
1/4 Cup whole milk
1/4 Cup butter Preheat oven to 350 degrees. Mix cake batter according to package instructions. Line a half sheet pan with parchment paper. Grease with butter. Spread cake batter evening onto pan. Bake for 15 minutes, until a toothpick inserted in center of cakes comes out clean. Cool cake. Using a cookie cutter or juice glass, cut cake into 12 circles, 2-3 inches in diameter each. For filling, combine pudding and marshmallow fluff until well blended.
To assemble, place one cake circle on work surface. Top with a large spoonful of pudding mixture. Spread to the edges. Layer with another piece of cake, and top with more filling. Add a third cake circle, and spread a thin layer of pudding mixture on top and sides of cake. Repeat with remaining cake circles to make 4 desserts. For the chocolate ganache glaze, combine milk and butter in a microwave safe bowl. Microwave until melted and bubbly, 1-2 minutes. Place chocolate chips in a heat safe bowl. Pour heated milk mixture over chocolate and let set for 30 seconds. Whisk together until smooth, shiny, and slightly thickened. Pour chocolate glaze overtop cakes. Apply graham cracker crumbs to sides of cakes. To make a white glaze for decoration, whisk together 1/2 Cup powdered sugar with 1 Tbsp milk. Add glaze to a zip-top sandwich bag. Snip a very small corner. Pipe a small circle, and a large circle on top of cake. Starting from the center, drag a toothpick outward. Repeat around each cake to form a decorative design. Remove cake from work surface to dessert plate using a spatula. Chill until ready to serve.