No-Bake Vanilla Custard Bars
Buttery cookie crust + fluffy vanilla cream + silky pudding top, finished with a snowy dusting of powdered sugar.
Ingredients
Crust
- 2 cups graham/biscuit crumbs
- 6 tbsp melted unsalted butter
- 2 tbsp sugar (optional)
Creamy Vanilla Layer
- 8 oz cream cheese, room temp
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups cold heavy cream, whipped or whipped topping
Soft Custard Top
- 2 boxes instant vanilla pudding (3.4 oz each)
- 2 1/2 cups cold whole milk
- 1 tsp vanilla extract
Finish
- Powdered sugar, for dusting
Time & Yield
- Prep: 20 minutes
- Chill: 3–4 hours (or overnight)
- Makes: 12 bars
Tips
- For cleaner cuts, freeze 20–30 minutes before slicing and wipe the knife between cuts.
- Swap in lemon pudding and add zest for a bright twist.
- Use a vanilla cookie (Biscoff/shortbread) crust for extra flavor.
Directions
- Crust: Mix crumbs, butter, and sugar. Press into parchment-lined 8×12-inch (or 9×13 for thinner bars) pan. Chill 10 minutes.
- Cream Layer: Beat cream cheese with powdered sugar and vanilla until smooth. Fold in whipped cream until fluffy. Spread evenly over crust.
- Custard Top: Whisk pudding with milk and vanilla for 2 minutes; let thicken 3–4 minutes. Spread over cream layer.
- Chill & Serve: Cover and refrigerate 3–4 hours until set. Dust generously with powdered sugar, slice, and enjoy.
