Big Boston Cream Pie

• 4 pkgs. (18 1/4 oz each) yellow cake mix
• 11 cups cold milk
• 4 pkgs. (5.1 oz each) instant vanilla pudding mix
• 4 jars (16 oz each) hot fudge topping, warmed
• 96 maraschino cherries, optional

1. Prepare cake mix as directed. Bake in four greased 13 x 9 inch pans; cool.
2. In a mixing bowl, beat milk and pudding mixes on low for 2-3 minutes. Cover and chill for at least 30 minutes.
3. Cut each cake into 24 pieces. Slit each piece horizontally. Place about 1 heaping T. of pudding between layers. Top with 1 T fudge topping.

Note: Garnish with cherry, if desired.