Boston Cream Pie recipe

4 (18.25 ounce) boxes yellow cake mix
11 cups cold milk
4 (5.1 ounce) boxes instant vanilla pudding mix
64 ounces hot fudge topping, warmed
96 maraschino cherries (optional)

Prepare cake mixes according to package directions. Bake in four greased 13 x 9 x 2 inch baking pans; cool.

In a mixing bowl, beat milk and pudding mixes at low speed for 2-3 minutes. Cover and chill for at least 30 minutes.

Cut each cake into 24 pieces; split each piece horizontally. Place about 1 heaping tablespoon of pudding between layers. Top with 1 tablespoon fudge topping. Garnish with a cherry if desired.

Serves 96.