Chocolate-Vanilla Layered Bars

Name: Chocolate-Vanilla Layered Bars
Prep time: 50 min
Total time: 2 min
Ingredients: 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough, 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)

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Prep Time: 50 minutes

Total: 2 hours, 50 minutes

Servings: 16

Author : Pillsbury Kitchens

Ingredients

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1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough, broken into large pieces3 cups milk2 boxes (4-serving size each) vanilla instant pudding and pie filling mix1 3/4 cups heavy whipping cream1 cup semisweet chocolate chips (6 oz)2 tablespoons powdered sugar40 vanilla wafers (from 12-oz box)

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Instructions

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Step 1

Heat oven to 350°F. With floured fingers, press cookie dough into bottom of ungreased 13x9-inch pan. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) 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.

Step 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.

Step 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.