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. MORE+ LESS-

By Pillsbury Kitchens

June 6, 2011

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)

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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.

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.