Napoleon Creams

  • Author: meredith
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 24 1x


  • 1 1/4 cup butter + 2 T., divided
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cup graham cracker crumbs
  • 1 cup shredded unsweetened coconut
  • 2 cups powdered sugar
  • 13.4 oz box of instant vanilla pudding mix
  • 4 Tablespoons heavy whipping cream
  • 6 oz. semi-sweet or dark chocolate chips


  1. Melt ¾ cup of the butter, the granulated sugar, cocoa, and vanilla in a medium saucepan using medium heat until smooth.  Add in your coconut and graham cracker crumbs to form a dough.  Spread the dough into a 2.2 qt. baking pan or 9 inch square pan and press down tightly. Put the crust into the freezer as you prepare the filling layer.
  2. In a large mixing bowl, beat together the instant pudding, heavy cream, and ½ cup of soft butter until creamy (about 1-2 minutes) Add in the powdered sugar until thoroughly mixed and you have the consistency of a thick frosting.  Remove the crust from the freezer and spread the filling layer on top. Put it back into the freezer as you prepare the top layer.
  3. In a small saucepan, melt the remaining 2 T butter and 6 oz. of dark or semi-sweet chocolate chips.  Remove your crust and filling from the freezer and spread this chocolate mixture on top.
  4. Refrigerate the napoloen cremes for at least 30 minutes until serving and cut into small squares.


You can double this recipe for a 13×9 pan, but the bars will be a bit taller

Feel free to add your favorite extracts to the filling layer (amaretto, almond, coconut, etc)

For a smoother crust, try grinding the shredded coconut before adding it in.

  • Category: dessert
  • Method: no-bake
  • Cuisine: American

Keywords: napoleon cremes, no bake dessert