Love the classic taste of Boston Cream Pie but short on time? You are going to adore these Boston Cream Parfaits from our friends at Party Pinching! By using Drake’s® Cakes Boston Creme Yodels as the base, we’ve taken all that iconic custard-and-chocolate flavor and turned it into a sophisticated, no-bake dessert that comes together in minutes. It’s light, creamy, and the perfect centerpiece for your next dinner party or family gathering. Skip the oven—these decadent, easy-to-assemble parfaits are the dessert upgrade you’ve been waiting for!
Makes 2 Servings
Ingredients:
- 1 Carton Drake's Cakes Boston Creme Yodels
- 1 Box Instant Vanilla Pudding
- 3 Cups Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- Whipped Cream and Mint Leaves, optional garnish
Chocolate Ganche Ingredients:
- 1 Cup Semi-Sweet Chocolate Chips
- ¾ Cup Heavy Whipping Cream
- 1 TB butter
Mini Chocolate Bar Ingredients:
- Dark chocolate candy coating
- Mini chocolate bar silicone mold
- Whipped cream and mint leaves for garnish
Supplies:
- 10oz. Parfait Dishes or Mini Glasses
- Small Pan or Microwaveable Bowl
- Hand Mixer
- Chocolate Bar Silicone Mold
Directions:
- First, crumble one Boston Creme Yodel into a small bowl. Next, lightly press into the bottom of a 10 oz. glass parfait dish.
- Now, mix together the box of instant vanilla pudding, the vanilla extract and 3 cups of heavy whipping cream in a large bowl using a whisk or hand mixer until fluffy. Do not overmix.
- Then, spoon or pipe in the cream mixture into the parfait dish. Leave a little room at the top for the chocolate ganache. Place in refrigerator to set.
- For the chocolate ganche: place the chocolate chips and butter into a medium bowl.
- Heat the ¾ cup heavy whipping cream in a small pan or in the microwave just until simmer. Do not boil.
- Then, pour the hot cream over the chocolate chips and butter. Let sit for about 5 minutes, then stir until everything is smooth. Cool a little bit before pouring on the top of the cream mixture.
- Pour a thin layer on top of the cream mixture and place in refrigerator.
- For the mini chocolate bar garnish: melt candy coating according to package instructions.
- Pipe or spoon the melted candy coating into the silicone mold.
- Smooth the top of the mold with a knife or offset spatula for an even finish.
- Place in refrigerator to set, about 15 minutes.
- Pop the mini candy bars out of the mold when completely set.
- Cut 4 thin slices of a Boston Creme Yodel for garnish.
- Garnish with whipped cream, mint leaf, sliced Boston Creme Yodel and a mini candy bar.
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