These boston cream pie cookie bites are rich, decadent, and easy to make! Creamy custard mix is sandwiched between vanilla wafer cookies and topped with a smooth chocolate sauce.

I’ve made tons of shortcut recipes, and I don’t plan on stopping anytime soon! You’ll have a hard time choosing between my Rolo Twix Bites and Banana Pudding Dip too!

Why you’ll love this recipe:

Boston cream pie cookie bites are a handheld version of the classic boston cream pie dessert we all know and love! If you’ve ever found yourself craving the flavors of boston cream pie, but felt overwhelmed by making the whole full-sized cake, mini boston cream pie cookie bites are your answer!

These cookie bites are a semi-homemade recipe and the perfect balance of convenience and flavor! Using instant vanilla pudding and store-bought vanilla wafer cookies simplifies your life and makes this recipe super quick and easy to throw together!

Ingredients you’ll need:

Nilla Wafers
Instant vanilla pudding mix
Milk
Heavy whipping cream- divided
Powdered sugar
Semi-sweet chocolate chips

Despite the name, traditional boston cream pie is a cake featuring layers of vanilla sponge cake, vanilla pastry cream, and topped with rich chocolate ganache. It’s called a “pie” because back in the 1800’s, cakes were often baked in pie tins. Times have changed, and we’re switching it up even more by turning boston cream pie into bite-sized sandwich cookies!

You cannot go wrong with making these fun, bite-sized treats. They’re perfectly portioned and great for dinner parties, brunch, or bridal showers! The elegance of boston cream pie meets the ease of no bake cookie sandwiches!

How to make the best boston cream pie cookie bites:

In a medium mixing bowl, combine vanilla pudding mix with cold milk, stirring to whisk out any lumps. Set aside to thicken for 5 minutes.
In the meantime, combine ½ cup heavy whipping cream and 3 tbsp powdered sugar.
Whip to form stiff peaks, then fold the whipped cream into the thickened vanilla pudding.
Transfer the vanilla pudding mixture into a piping bag or Ziploc bag and set in the fridge.
Pour chocolate chips and the remaining heavy whipping cream into a microwave safe bowl and microwave for 45 seconds or until the cream is hot but not boiling.
Stir with a rubber spatula until the chocolate is melted and smooth. Transfer to another piping bag or Ziploc bag and set aside.
Lay half of the vanilla wafers (flat side facing up) on a baking sheet lined with parchment paper or a silicone baking mat.
Cut off one end of the vanilla pudding bag, then squeeze a dollop of the vanilla pudding onto each vanilla wafer. Lightly press another vanilla wafer on top to sandwich the filling.
Cut off one end of the ganache bag and squeeze a dollop on top of each cookie sandwich. If needed, go back in with a spoon to smooth out the surface.
Transfer to the fridge to chill or enjoy immediately!

We’re skipping the oven today and using vanilla wafers instead of cake for this simple, no bake dessert. You may be thinking the vanilla wafers are too crisp to mimic a boston cream pie, but the longer these cookie bites sit, the more the filling will soften the vanilla wafers and turn them into more a cake-like texture if that’s what you’re looking for!

In the event you find yourself with a little leftover pudding filling, it will keep in the fridge for up to 5 days! My guilty pleasure is storing the leftover filling in the piping bag, then squeezing some right onto a crisp graham cracker for a quick little “pick me up” treat! 😉

My top tips:

INSTANT PUDDING: Make sure the vanilla pudding mix you’re using is instant! The instant pudding will thicken without having to cook it on the stove and that’s exactly what we want. Once the instant pudding is combined with milk, it’ll only take about 5 minutes to thicken on its own.
COOL WHIP VS WHIPPED CREAM: To make this recipe even easier, feel free to skip the step of whipping fresh cream and powdered sugar together and just use 1 cup of thawed Cool Whip (or whipped topping) instead.
MAKING THE GANACHE: Ganache is the mixture of hot cream and chocolate. Typically made on the stove top {sometimes over a double boiler}, but I have decided to use the microwave. The result is quick and simple. Heavy cream and semi-sweet chips are put into the microwave for only 45 seconds!
CHILLING: I do NOT recommend chilling the bag of ganache, as it will become too thick to pipe and spread on top of the sandwich cookies. I do recommend letting the ganache cool a little before topping the sandwich cookies, just to prevent it from being too runny.
PIPING BAGS: Adding the pudding filling and chocolate topping into piping bags (or Ziploc bags) helps control how much filling and ganache you’re adding to these cookie bites and in turn, keep them nice and neat. Although recommended, the piping bags are optional and can just be substituted for a spoon!
STORING: Leftover boston cream pie cookie bites do need to be stored in the fridge because the pudding/custard filling is perishable. They’ll keep for up to 4 days stored in an airtight container, just keep in mind that the longer you store them, the more the vanilla wafer cookies will soften and loose that crunchy texture. If you prefer crunchy, I recommend enjoying these within 1 day.

Looking for more bite-sized desserts? Try these out!

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