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    Boston Cream Pie

    4 pkgs. yellow cake mix, 18.25 oz. each
    11 cups cold milk
    4 pkgs. instant vanilla pudding mix, 5.1 oz. each
    64 oz. hot fudge topping, warmed
    96 maraschino cherries, optional

    Prepare cake mixes according to package directions. Bake in 4 greased 13 x 9 x 2 inch baking pans; cool. In a mixing bowl, beat milk and pudding mixes on low 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 90

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