Make Irresistible Boston Cream Pie Donuts Today

1 (12 count) package Hawaiian rolls, separated 2 tablespoons butter 1 (3.5 ounce) package instant vanilla pudding mix 1 1/2 cups whipped topping (such as Cool Whip), defrosted 1 3/4 cups milk, divided 1/2 teaspoon vanilla extract 1 pinch of salt 3/4 cup semisweet chocolate chips Preheat the oven to 350 degrees F. Brush separated rolls with melted butter and bake for 5-7 minutes until lightly browned. Whisk together pudding mix, 1 1/2 cups milk, vanilla extract, and salt. Fold in whipped topping and refrigerate for 10 minutes. Transfer to a piping bag. There’s enough filling to make 24 donuts. Cut a small opening on the side of each roll and pipe in 1 to 1 1/2 tablespoons of filling. Heat the remaining 1/4 cup milk until scalding. Pour over chocolate chips and stir until smooth. Dip the top of each filled roll in the chocolate glaze and place on parchment paper to cool for about 20 minutes, or refrigerate for 5-10 minutes. Store in an airtight container in the refrigerator. Yields: 12 donuts BetterWithBrigita@gmail.com Welcome to my channel. Let me inspire you with delicious food. I have been cooking for years and I love to find new recipes. I’m Italian, French, and Irish and food has always played an important role in all family events. When I’m not cooking I enjoy painting and decorating our wonderful home. Join me and my husband Mark (and our cats) as we eat, laugh, and explore what life has to offer.