The Table: No Bake Boston Cream ….

No Bake Boston Cream 


For The Crust:

  • 2 And ½ Cup Graham Cracker Crumbs

  • 2 Tbsp Granulated Sugar

  • 10 Tbsp Unsalted Butter Melted

Ingredients For The Filling:

  • 2 Packages 8 Oz. Each Cream Cheese Softened

  • 8 Oz Tub Whipped Topping

  • ½ Cup Powdered Sugar

  • 1 Package 3.4 Oz. Instant Vanilla Pudding

  • 1 Tsp Vanilla Extract

Ingredients For The Ganache:

  • 6 Ounces Semi-Sweet Chocolate Chunks Or Chips

  • 1/4 C+ 2 Tbsp Cup Heavy Cream Or Half And Half

  • 1 ½ Tbsp Granulated Sugar

  • 1 ½ Tbsp Corn Syrup


How to make the crust:

  1. Line a 13″x 9″ pan with aluminum foil or parchment paper. Set aside. Preheat the oven to 375 degrees F.

  2. Place graham crackers in the food processor. Add sugar and process until combined.

  3. Slowly drizzle in the melted butter and process until the crust comes together.

  4. Place the crust into prepared pan and press down firmly.

  5. Bake the crust for 7 to 8 minutes.

  6. Set aside to cool completely. (Baking the crust will prevent it’s crumbling when slicing the dessert.)

Ingredients to make the filling:

  1. Place cream cheese in the food processor. Process until creamy, 10 to 15 seconds.

  2. Add vanilla extract, pudding mix and sugar. Process until well combined.

  3. Add the whipped topping in two additions, process just until combined. Do not over mix.

  4. Scoop the filling onto the ready crust. Spread evenly. Smooth the top out with an offset spatula.

  5. Place the pan in a fridge to chill until set (2 hours to overnight).

Ingredients to make the ganache:

  1. Place the chocolate in a medium mixing bowl.

  2. Place the cream, sugar and corn syrup in a medium saucepan and heat to just boiling. Remove from heat.

  3. Pour the cream over the chocolate. Do not mix! Let stand 5 minutes.

  4. Whisk the ganache until smooth. Let cool to room temperature.

  5. Pour the ganache over the filling or top each slice just before serving.

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