Boston Cream Delight

Serving 15 people

150 min


  • corn syrup 1 1/2 Tbsp corn syrup
  • cream cheese 2 8oz. pkg cream cheese, softened
  • graham cracker crumbs 2 1/2 c graham cracker crumbs
  • granulated sugar 2 Tbsp granulated sugar
  • half and half 1/4 c + 2 Tbps heavy cream or half and half
  • instant vanilla pudding 1 pkg instant vanilla pudding (3.4oz.)
  • powdered sugar 1/2 c powdered sugar
  • semi-sweet chocolate 6oz. semi-sweet chocolate chunks or chips
  • unsalted butter 10 Tbsp unsalted butter, melted
  • vanilla extract 1 tsp vanilla extract
  • whipped topping 1 8oz. tub whipped topping (I used Cool Whip)
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How to make it

  1. Line a 13"x9" pan with aluminum foil or parchment paper. Set aside. Preheat the oven to 375 degrees F.
  2. Place graham crackers in the food processor.
  3. Add sugar and process until combined.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.Set aside to cool completely. (Baking the crust will prevent it's crumbling when slicing the dessert.)
  6. Place cream cheese in the food processor. Process until creamy, 10 to 15 seconds.
  7. Add vanilla extract, pudding mix and sugar. Process until well combined.
  8. Add the whipped topping in two additions, process just until combined. Do not overmix.Scoop the filling onto the ready crust.
  9. Spread evenly. Smooth the top out with an offset spatula.
  10. Place the pan in a fridge to chill until set (2 hours to overnight).
  11. Place the chocolate in a medium mixing bowl.
  12. Place the cream, sugar and corn syrup in a medium saucepan and heat to just boiling.
  13. Remove from heat.
  14. Pour the cream over the chocolate. Do not mix!
  15. Let stand 5 minutes.
  16. Whisk the ganache until smooth.
  17. Let cool to room temperature.
  18. Pour the ganache over the filling or top each slice just before serving.