Chocolate-Vanilla Layered Bars

Looking for a dessert made using Pillsbury® cookies? Then check out these bars layered with chocolate and vanilla - a delicious treat.

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  • prep time 50 min
  • total time 2 hr 50 min
  • ingredients 7
  • servings 16
 

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies, broken into large pieces
3
cups milk
2
boxes (4-serving size each) vanilla instant pudding and pie filling mix
1 3/4
cups heavy whipping cream
1
cup semisweet chocolate chips (6 oz)
2
tablespoons powdered sugar
40
vanilla wafers (from 12-oz box)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. With floured fingers, press cookie dough into bottom of ungreased 13x9-inch pan. Bake 13 to 16 minutes or until golden brown. Cool on cooling rack 10 minutes. In medium bowl, beat milk and pudding mix with whisk 2 minutes. Refrigerate.
  • 2 In small saucepan over medium heat, heat 3/4 cup whipping cream to boiling. Remove from heat; stir in chocolate chips until melted. Set aside. In chilled bowl, beat remaining 1 cup whipping cream and powdered sugar with electric mixer on high until stiff peaks form.
  • 3 Spread 1/2 cup chocolate mixture over crust; freeze 5 to 7 minutes or until set. Spread 1 1/2 cups pudding over chocolate layer. Arrange vanilla wafers on top in 5 rows by 8 rows. Spread with 1/2 cup of the chocolate mixture. Drop whipped cream by spoonfuls on top of chocolate; spread to edges of pan. Top with remaining pudding; spread to edges of pan. Drizzle with remaining chocolate mixture. Cover with foil; chill at least 2 hours. Cut with non-serrated knife dipped in hot water.
  • 1 Heat oven to 350°F. With floured fingers, press cookie dough into bottom of ungreased 13x9-inch pan. Bake 13 to 16 minutes or until golden brown. Cool on cooling rack 10 minutes. In medium bowl, beat milk and pudding mix with whisk 2 minutes. Refrigerate.
  • 2 In small saucepan over medium heat, heat 3/4 cup whipping cream to boiling. Remove from heat; stir in chocolate chips until melted. Set aside. In chilled bowl, beat remaining 1 cup whipping cream and powdered sugar with electric mixer on high until stiff peaks form.
  • 3 Spread 1/2 cup chocolate mixture over crust; freeze 5 to 7 minutes or until set. Spread 1 1/2 cups pudding over chocolate layer. Arrange vanilla wafers on top in 5 rows by 8 rows. Spread with 1/2 cup of the chocolate mixture. Drop whipped cream by spoonfuls on top of chocolate; spread to edges of pan. Top with remaining pudding; spread to edges of pan. Drizzle with remaining chocolate mixture. Cover with foil; chill at least 2 hours. Cut with non-serrated knife dipped in hot water.

EXPERT TIPS

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Expert Tips

For a more intense chocolate flavor, use dark chocolate chips instead of semisweet.

To save time, use 2 cups frozen (thawed) whipped topping instead of the 1 cup of whipping cream. Eliminate the powdered sugar and step 4.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
8g,
8%
Trans Fat
2g
2%
),
Cholesterol
30mg
30%;
Sodium
280mg
280%;
Total Carbohydrate
38g
38%
(Dietary Fiber
0g
0%
  Sugars
26g
26%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
6%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.