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Boston cream pie bites

Boston cream pie bites

Ingredients 7
Servings 24
Time 15 minutes


  • 390
    chocolate chip cookie mix
  • 125
    butter at room temperature
  • 1
    extra large egg
  • 250
    whipping cream
  • 1
    box instant vanilla pudding
  • 50
    icing sugar
  • Chocolate sauce



Preheat oven to 180°C.

Grease 2 x 12 hole mini muffin tins.

Prepare the cookie mix as directed on the package; beating together cake mix, butter and egg.

Roll dough into 2,5cm balls and place into mini muffin tin.

Press in the centre with a spoon to create a crater in the middle, use a tablespoon.

Bake for 10 minutes, cookie cups may seem slightly under-cooked in centre, just make sure they are not doughy.

Press down the centre again with the spoon, to ensure the cup shape.

Allow to cool in the pan for 5 minutes, remove to a wire rack to cool.

Whip cream in a mixing bowl until thick, add instant pudding and icing sugar.

Continue to beat until fully combined and the mousse is the consistency of the thick whipped cream.

Add vanilla mousse to a piping bag and pipe onto the cooled cookie cups.

Drizzle with chocolate syrup.

Serve immediately or store in refrigerator for up to 3 days. 



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