I love a no-bake dessert in the summer (or really any time of year), especially ones that have a crispy base and a creamy, delightfully decadent filling. These no-bake Boston cream pie bars are just that and more. They’re all about the layers, and every one of them brings something special.
These bars start with a buttery crust that has a fun, crispy texture with just the right amount of sweet, thanks to vanilla wafers. In the middle, a creamy, thick layer of vanilla pudding that’s lightened by whipped cream delivers a smooth creamy texture that my kids absolutely loved. It’s finished with a glossy chocolate ganache for a pretty topping that balances every bite.
We had so much fun shooting these bars on set, and even more fun sneaking in bites from bars we weren’t shooting. And as soon as we put them out for the rest of the office to enjoy, they vanished. It’s a treat the whole crew (and my family!) couldn’t get enough of, and I’ll be making them on repeat to share with friends all season long.
Get the recipe: No-Bake Boston Cream Pie Bars
What Makes No-Bake Boston Cream Pie Bars So Good
I’m a crust lover through and through — graham cracker, chocolate, Biscoff cookies, you name it. If it’s topped with something creamy like cheesecake or custard, the crust usually steals the show for me; what makes this dessert so special, well for me at least, is that crust! The buttery vanilla wafer crust just adds the perfect crisp and nostalgic flavor.
The pudding center is incredibly creamy and silky with a rich melt-in-your-mouth texture. Top it off with a smooth, glossy chocolate ganache that wraps every bite like a decadent chocolate blanket. What’s more, these bars look impressive but come together easily to create something so effortlessly delicious.
How to Make No-Bake Boston Cream Pie Bars
- Make your delicious crust. Process vanilla wafer cookies and granulated sugar in a food processor. Drizzle in melted unsalted butter and pulse until evenly moistened. Transfer to a baking pan, press into an even layer, and freeze to set.
- Whisk together the pudding layer. Combine vanilla instant pudding mix and cold heavy cream together in a large bowl until smooth; it will be very thick. Spread evenly over the crust, then refrigerate while you make the ganache.
- Make chocolate ganache. Place chopped semi-sweet chocolate in a medium bowl. Bring heavy cream to a simmer in a saucepan over medium heat. Pour over the chocolate and let it sit. Whisk until the chocolate is melted and the ganache is smooth.
- Finish, chill, then serve. Pour the ganache over the custard in an even layer. Refrigerate until set, then slice and serve.
If You’re Making No-Bake Boston Cream Pie Bars, a Few Tips
- Give dark chocolate a try. It complements the sweetness of the pudding layer, making it feel even more decadent.
- Make the crust ahead of time. Just wrap in plastic wrap and place it in your refrigerator, or even freeze it, a day or two before you’re ready to use.
- For perfectly clean slices, cutting it with a hot knife makes a world of difference. Run your knife under hot water, making sure to wipe it dry with a paper towel or kitchen towel before use.