Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
2
boxes (3.4 oz each) Jell-O™ vanilla-flavor instant pudding & pie filling mix
3
cups cold half-and-half
1 1/2
cups semisweet chocolate chips
3/4
cup heavy whipping cream
Preparation
Heat oven to 375°F. Spray bottom only of 13x9-inch pan with cooking spray.
Unroll crescent dough; press in bottom of pan. Bake 12 to 14 minutes or until golden brown and baked through. Remove from oven to cooling rack; cool 20 minutes.
In medium bowl, beat dry pudding mixes and half-and-half with whisk about 2 minutes or until thick. Spread over cooled bar base.
In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute; stir. Microwave 30 seconds; stir until smooth. Carefully spread mixture on top of pudding layer. Refrigerate about 4 hours or until cooled completely.
When ready to serve, using a sharp knife and up-and-down sawing motion for cleaner cuts, cut into 6 rows by 4 rows. Store covered in refrigerator.
