No-Bake Boston Cream Pie Bars

These no-bake boston cream pie bars are creamy, chocolatey and to-die-for if you’re a boston cream pie lover.

this RECIPE

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How to Make No-Bake Boston Cream Pie Bars

1. Make the Crust. Crush vanilla wafers, mix with sugar and melted butter, and press into a lined 9×9 pan.
   
2. Add the Filling. Whisk pudding mix with cold heavy cream until thick, then spread evenly over the crust. Let chill for 30 minutes.
   
3. Make Chocolate Ganache and Finish the Bars. Pour warm chocolate ganache over the filling, spread smooth, and refrigerate 3 hours until set. Slice into bars and serve chilled.
   

(You may also like: No-Bake Blackberry Cheesecake)

Make-Ahead, Storage and Freezing Instructions

To Make-Ahead: Assemble the bars and refrigerate for up to 24 hours before serving. This helps them set nicely and slice clean.

To Store: Keep the bars covered in the refrigerator for up to 4 days. Serve chilled.

To Freeze: Freeze the bars (without cutting, if possible) tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before slicing and serving

More Good No-Bake Dessert Recipes

• No-Bake Oreo Pie
• No-Bake White Chocolate Raspberry Cheesecake Bars
• No-Bake Peanut Butter Cookies
• No-Bake Peppermint Pie
• No-Bake Pumpkin Pie
• No-Bake Hibiscus Cherry Cheesecake
• Strawberry Pretzel Salad

No-Bake Boston Cream Pie Bars

These no-bake boston cream pie bars are creamy, chocolatey and to-die-for if you're a boston cream pie lover.

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

Servings: 12 bars

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Ingredients 

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For the crust:

• ▢ 6 oz vanilla wafer cookies, such as Nilla Wafer
• ▢ 2 tbsp granulated sugar
• ▢ 6 tbsp unsalted butter, melted

For the filling:

• ▢ 2 3.4 oz boxes vanilla instant pudding mix
• ▢ 2 ½ cups cold heavy cream

For the chocolate ganache:

• ▢ 1 cup semi-sweet chocolate
• ▢ 2/3 cup cold heavy cream

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Instructions 

• Crush the vanilla wafer cookies into fine crumbs.
• Mix the crumbs with sugar and melted butter.
• Press the mixture firmly into the bottom of a lined 9×9-inch pan.
• Refrigerate the crust while preparing the filling.
• Whisk the pudding mix with cold heavy cream until thick.
• Spread the pudding evenly over the chilled crust.
• Refrigerate for at least 30 minutes to set slightly.
• Place the chocolate in a heatproof bowl.
• Heat the heavy cream until hot but not boiling.
• Pour the hot cream over the chocolate.
• Let it sit for 2 minutes.
• Stir until smooth and glossy.
• Pour the ganache over the filling.
• Spread evenly with a spatula.
• Refrigerate for at least 3 hours until fully set.
• Cut into bars and serve chilled.

Nutrition

Calories: 421kcalCarbohydrates: 22gProtein: 3gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 87mgSodium: 76mgPotassium: 156mgFiber: 1gSugar: 14gVitamin A: 1105IUVitamin C: 0.4mgCalcium: 52mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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