close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

AllFreeCasseroleRecipes.com

Menu

Free Offer
"9 Casserole Recipes to Make When Eating on a Budget" Free eCookbook

Enjoy Delicious Casseroles Even When You Are On A Budget

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

No Bake Boston Cream Pie Strata

By:

No Bake Boston Cream Pie Strata is like a casserole except for the fact that it never enters an oven. No bake dessert recipes, like this Boston cream pie recipe, are the perfect dessert for those warm summer nights. By allowing it to chill for a while, all of the ingredients mix together into a decadent cake-like dish. This recipe's balance between graham cracker crust, vanilla pudding, and chocolate frosting is absolutely PERFECT.

Serves: 6

Chilling Time: 48 hr

Ingredients
  • 20 ounces (4 sleeves) graham crackers
  • FOR THE VANILLA CUSTARD:
  • 3 tablespoons cornstarch
  • 2 large eggs
  • 3 large egg yolks
  • 5 tablespoons unsalted butter
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 4 cups half-and-half
  • 2 teaspoons vanilla
  • FOR THE CHOCOLATE FROSTING:
  • 1/4 cup unsalted butter (1/2 stick)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
Instructions
  1. Line the bottom of a 9x13 baking dish with graham crackers, using about a quarter of them and breaking some in half if necessary. Set aside.
  2. To make the custard, place the cornstarch in a small bowl. In a second small bowl, whisk together the eggs and egg yolks. Set both aside.
  3. In a deep, heavy saucepan, melt the butter over medium heat and stir in the sugar. Add the salt and half-and-half, and stir. Warm over medium heat until bubbles form around the edges of the liquid. Do not let it boil. When the half-and-half mixture is hot, turn off the heat.
  4. Pour a ladleful of the hot half-and-half mixture into the cornstarch. Whisk vigorously to combine. The mixture should come together smoothly, with no lumps; if there ARE any lumps, add a little more liquid and whisk them out. Pour this cornstarch mixture into the beaten eggs. Whisk vigorously to combine.
  5. Pour the egg mixture into the saucepan with the remaining half-and-half mixture, and turn the heat to medium. Whisk continuously and vigorously, working all of the angles of the pot and scraping the bottom. Continue whisking for about 5 minutes, or until the custard becomes very thick and starts to boil, with large bubbles that slowly rise to the surface. Turn off the heat and stir in the vanilla.
  6. Spread one-third of the pudding evenly over the graham crackers. Top with a layer of one-third of the remaining graham crackers, and spread half of the remaining pudding over that layer. Add a third layer of graham crackers and top with the remaining pudding. Cover the top of the pudding with a final layer of graham crackers. Set aside.
  7. To make the frosting, melt the butter with the cocoa powder in a small saucepan. Bring to a light simmer over medium-low heat and let it bubble for 1 minute. Whisk in the milk and cook for 3 more minutes, letting the mixture bubble up around the edges. Remove from the heat and beat in the confectioners' sugar with a whisk or hand beater. When the mixture is smooth, beat in the vanilla.
  8. While the frosting is still quite hot and liquid, pour it over the top layer of graham crackers and smooth with a hot knife or spatula dipped in hot water.
  9. Cover the layered desert with a lid or aluminum foil and refrigerate. (If using foil, be careful not to let it touch the top of the dessert, as it will stick to the frosting and spoil the look.) Refrigerate for a minimum of 4 hours and up to 2 days before slicing and serving. Serve chilled.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our FREE casserole recipe newsletter, The Casserole Connection, and we will send delicious recipes, tips and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE all your favorite recipes
  • ADD personal notes
  • QUICKLY reference your recipes

 

Connect With Us

Facebook Google Plus Twitter Pinterest
Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index News Privacy Policy Subscribe Terms of Service Unsubscribe

---- 1 ----

close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo