No-Bake ‘Boston Cream Pie’ Bars Are So Good, I’m Making Them All Summer

These no-bake Boston cream pie bars combine three delicious layers of flavor—cookie crust, creamy vanilla custard, and rich chocolate—into one bite.

Ready IN

2 hrs 25 mins

Servings

Save

By TheKitchn.com

July 27, 2025Updated:June 17, 2026

By Molly Allen TheKitchn.com

It’s hard to beat a no-bake treat—especially when there’s chocolate involved. These no-bake Boston cream pie bars combine three delicious layers of flavor—cookie crust, creamy vanilla custard, and rich chocolate—into one bite. And you only need six ingredients to make them.

The base makes good use of crushed wafer cookies, which mimic the sponge cake in a traditional Boston cream pie. Layer with a simple custard-like filling (it comes together in a snap, thanks to instant vanilla pudding) and pour an easy chocolate ganache over the top. These bars are right at home at any occasion, whether you need a quick weeknight dessert or something sweet to take to a backyard BBQ.

Why You’ll Love It

Only six ingredients. You don’t need much to pull off this impressive dessert.
An easy, make-ahead treat. You’ll have these bars prepped in no time. Plus, they can chill in the fridge until serving.

Key Ingredients in No-bake Boston Cream Pie Bars

Vanilla wafer cookies: The base is made from a combination of cookie crumbs, granulated sugar, and melted butter.
Vanilla instant pudding: Instead of making pastry cream, take a shortcut here and use instant vanilla pudding mix.
Heavy cream: You’ll need it for the filling and the easy ganache topping.
Semi-sweet chocolate: Use chopped semisweet chocolate or chocolate chips to make the ganache layer on top.

We had a problem loading this article. Please enable javascript or use a different browser. If the issue persists, please visit our help center.

No-Bake ‘Boston Cream Pie’ Bars Are So Good, I’m Making Them All Summer

TheKitchn.com

Time

2 hrs 25 mins

(Prep 25 minsCook 2 hrs)

Servings

Prep Time

25 mins

Cook Time

2 hrs

Total Time

2 hrs 25 mins

Servings

ingredients

For the Crust and Custard Layers

cooking spray
6 ounces (about 50) vanilla wafer cookies, such as Nilla Wafer
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
6.8 ounces (2 boxes) vanilla instant pudding mix
2 1/2 cups cold heavy cream

For the Ganache

6 ounces chopped semi-sweet chocolate, or 1 cup semi-sweet chocolate chips
2/3 cup cold heavy cream

Instructions

To Make the Crust and Custard Layers

Line an 8-by-8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides to form a sling. Lightly coat the pan and parchment paper with cooking spray.

STEP 2

Process vanilla wafer cookies and granulated sugar in a food processor until fine crumbs form, about 20 seconds. Drizzle in melted unsalted butter and pulse until evenly moistened, about 5 (1-second) pulses. (Alternatively, place the cookies in a resealable plastic bag and crush with a rolling pin into fine crumbs. Transfer to a medium bowl and stir in the sugar and butter.)

STEP 3

Transfer to the baking pan and press it firmly into an even layer with the bottom of a flat measuring cup or your hands. Freeze for 15 minutes.

STEP 4

Whisk 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. Refrigerate for at least 10 minutes. After about 5 minutes, make the ganache.

To Make the Ganache

Place chopped semi-sweet chocolate in a medium heat-proof bowl. Bring heavy cream to a full simmer in a small saucepan over medium heat. Pour over the chocolate and let it sit for 1 minute. Whisk until the chocolate is melted and the ganache is smooth.

STEP 6

Let cool for 3 minutes if you’d like to pour on the ganache for a smooth finish, or let cool for 5 minutes if you’d like to make a swooping pattern in the ganache.

STEP 7

Pour the ganache over the custard in an even layer. Use the back of a spoon or butter knife to make a swooping pattern in the ganache if desired. Refrigerate until set, at least 2 hours. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 12 or 16 pieces, wiping the knife clean between each cut for the cleanest-looking slices.

Note

Serves 12 to 16

Refrigerate the bars in an airtight container for up to 3 days.

Related Recipes