Boston Cream Pie
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.
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