Chocolate-Vanilla Layered Bars

  2 reviews


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


  1. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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