Boston Cream Delight – a combination inspired by my Hubby’s two favorite desserts! You will love this recipe!
Recently, we celebrated my Hubby’s birthday. Every year I give him the standard: what would you like for your birthday? question. And usually he will have a specific request. This year: surprise me! was the answer.
One the actual day, the kiddos and I made my Eggless Chocolate Cupcakes with Peanut Butter Frosting – one of our favorites! There were candles and singing and lots of fun. For the whole family get-together I wanted to make something special and unique and this dessert was born. A combination of my Hubby’s two favorite desserts: Boston Cream Pie and Cherry Delight.
This dessert was a huge hit! Everyone loved the creamy vanilla filling topped with rich ganache. There was nothing left after the party!
You can play with this recipe by adding different pudding mix. I would love to hear about it if you make any changes!
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- 2 and 1/2 cup graham cracker crumbs
- 2 Tbsp granulated sugar
- 10 Tbsp unsalted butter melted
- 2 packages 8 oz. each cream cheese softened
- 8 oz tub whipped topping
- 1/2 cup powdered sugar
- 1 package 3.4 oz. instant vanilla pudding
- 1 tsp vanilla extract
- 6 ounces semi-sweet chocolate chunks or chips
- 1/4 + 2 Tbsp cup heavy cream or half and half
- 1 and 1/2 Tbsp granulated sugar
- 1 and 1/2 Tbsp corn syrup
Line a 13"x9" pan with aluminum foil or parchment paper. Set aside. Preheat the oven to 375 degrees F.
Place graham crackers in the food processor. Add sugar and process until combined.
Slowly drizzle in the melted butter and process until the crust comes together.
Place the crust into prepared pan and press down firmly.
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.)
Place cream cheese in the food processor. Process until creamy, 10 to 15 seconds.
Add vanilla extract, pudding mix and sugar. Process until well combined.
Add the whipped topping in two additions, process just until combined. Do not overmix.
Scoop the filling onto the ready crust. Spread evenly. Smooth the top out with an offset spatula.
Place the pan in a fridge to chill until set (2 hours to overnight).
Place the chocolate in a medium mixing bowl.
Place the cream, sugar and corn syrup in a medium saucepan and heat to just boiling. Remove from heat.
Pour the cream over the chocolate. Do not mix! Let stand 5 minutes.
Whisk the ganache until smooth. Let cool to room temperature.
Pour the ganache over the filling or top each slice just before serving.