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Chocolate-Vanilla Layered Bars

(2)

2 reviews

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

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

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)

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 140

% Daily Value

Total Fat: 15g; 23%
Saturated Fat 8g 38% Trans Fat 2g
Cholesterol: 30mg; 9%
Sodium: 280mg; 12%
Total Carbohydrate: 38g; 13%
Dietary Fiber 0g 0% Sugars 26g
Protein: 3g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 4%; 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 Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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