171914 super easy boston cream Recipes

unsalted butter, plus more for pan, sugar, plus more for pan, cake flour (not self-rising), baking powder, salt, eggs, egg yolks, whole milk, pure vanilla extract, heavy cream, best-quality semisweet chocolate, coarsely chopped, pastry cream filling for boston cream pie (see recipe below), pastry cream filling for boston cream pie, milk, sugar, egg yolks, pure vanilla extract, salt, cornstarch

cold half-and-half cream, instant vanilla pudding mix, frozen lb cake, thawed, sugar, baking cocoa, water

cream cheese, softened, milk, powdered sugar, vanilla, rum flavoring, chopped walnuts or pecans, unsweetened chocolate, melted and cooled

cream of chicken soup, chicken broth, shredded cooked chicken meat, refrigerated biscuit dough

cream cheese, softened, sour cream, sugar, cool whip, refrigerated, graham cracker crust, fresh blueberries, divided

cream cheese (softened ), white sugar, vanilla extract, lemon extract, heavy cream, blueberry pie filling, prepared graham cracker crust

cream cheese, softened, instant pudding mix, milk, cool whip, thawed

golden vanilla cake mix , prepared as directed, french vanilla pudding mix , prepared as directed, milk chocolate frosting

boston cream cheesecake, layer size) yellow cake mix, cream cheese, softened, granulated sugar, vanilla, divided, eggs, sour cream, unsweetened baking chocolate, milk, butter or margarine, powdered sugar, grease bottom of 9-inch springform pan. prepare cake mix as directed on package; pour batter evenly into springform pan. bake at 325of for 25 minutes if using a silver springform pan. (bake at 300of for 20 minutes if using a dark nonstick springform pan.) cool., beat cream cheese , granulated sugar and 1 tsp. of the vanilla with electric mixer on medium speed until well blended. add eggs, 1 at a time, mixing on low speed after each addition just until blended. blend in sour cream; pour over cake layer., bake at 325of for 40 to 45 minutes or until center is almost set if using a silver springform pan. ( 300of for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.) run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan., place chocolate , milk and butter in medium microwavable bowl. microwave on high 2 minutes or until butter is melted, stirring after 1 minute. stir until chocolate is completely melted. add powdered sugar and remaining 1 tsp. vanilla; mix well. spread over cooled cheesecake. refrigerate 4 hours or overnight.

yellow cake mix, cold milk, instant vanilla pudding mix, hot fudge ice cream topping, warmed, maraschino cherries with stems , optional

cream of tomato soup (i use vegan), diced tomatoes with jalapenos, garlic powder, pickapeppa sauce (optional), dried basil, cumin, onion powder, indian red curry paste (optional), dried chives, sour cream (optional)

sugar, cool whip, cream cheese, graham cracker crust (homemade or store bought ), cherry pie filling

cream cheese (not low fat ), flour, grated lemon peel (in a pinch, i have successfully subbed lemon juice), eggs, lightly beaten, egg yolks, lightly beaten, sugar, vanilla, grated orange peel (again , i have subbed juice), sour cream, sugar, vanilla

duncan hines golden vanilla cake mix, sour cream, eggs, oil, water

cream cheese, softened at room temp, marshmallow creme, unsweetened pineapple juice

creamed corn, flour, sugar, egg, this recipe can be doubled or tripled, depending on how many you need to feed.