Boston Cream Delight

• Condiments

  • 1 1/2 tbsp Corn syrup

• Baking & Spices

  • 3 1/2 tbsp Granulated sugar
  • 1/2 cup Powdered sugar
  • 1 8oz. tub Topping, whipped
  • 1 tsp Vanilla extract

• Snacks

  • 2 1/2 cup Graham cracker crumbs

• Dairy

  • 1/4 cup 2 tbps heavy cream or half and half
  • 10 tbsp Butter, unsalted
  • 2 8oz. pkgs Cream cheese

• Desserts

  • 1 pkg Vanilla pudding, instant

• Other

  • 6oz. semi-sweet chocolate chunks or chips

Found on crunchycreamysweet.com

Description

Directions

• Line a 13x9 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 its 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.