No Bake Boston Cream
Ingredients
For The Crust:
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2 And ½ Cup Graham Cracker Crumbs
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2 Tbsp Granulated Sugar
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10 Tbsp Unsalted Butter Melted
Ingredients For The Filling:
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2 Packages 8 Oz. Each Cream Cheese Softened
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8 Oz Tub Whipped Topping
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½ Cup Powdered Sugar
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1 Package 3.4 Oz. Instant Vanilla Pudding
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1 Tsp Vanilla Extract
Ingredients For The Ganache:
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6 Ounces Semi-Sweet Chocolate Chunks Or Chips
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1/4 C+ 2 Tbsp Cup Heavy Cream Or Half And Half
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1 ½ Tbsp Granulated Sugar
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1 ½ Tbsp Corn Syrup
INSTRUCTIONS:
How to make the crust:
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Line a 13″x 9″ pan with aluminum foil or parchment paper. Set aside. Preheat the oven to 375 degrees F.
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Place graham crackers in the food processor. Add sugar and process until combined.
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Slowly drizzle in the melted butter and process until the crust comes together.
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Place the crust into prepared pan and press down firmly.
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Bake the crust for 7 to 8 minutes.
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Set aside to cool completely. (Baking the crust will prevent it’s crumbling when slicing the dessert.)
Ingredients to make the filling:
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Place cream cheese in the food processor. Process until creamy, 10 to 15 seconds.
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Add vanilla extract, pudding mix and sugar. Process until well combined.
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Add the whipped topping in two additions, process just until combined. Do not over mix.
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Scoop the filling onto the ready crust. Spread evenly. Smooth the top out with an offset spatula.
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Place the pan in a fridge to chill until set (2 hours to overnight).
Ingredients to make the ganache:
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Place the chocolate in a medium mixing bowl.
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Place the cream, sugar and corn syrup in a medium saucepan and heat to just boiling. Remove from heat.
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Pour the cream over the chocolate. Do not mix! Let stand 5 minutes.
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Whisk the ganache until smooth. Let cool to room temperature.
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Pour the ganache over the filling or top each slice just before serving.