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Chocolate Cookies & Cream Cake

YIELDS: 6

Cookie Layers

  1. 3 Chocolate Brownie Quest Bars®
  2. 3 Cookies & Cream Quest Bars®

Cream Layers (Yogurt Mix)

  1. 11⁄ 8 cup of nonfat Greek yogurt
  2. 1 1⁄ 2 scoops Quest® Chocolate Milkshake Protein Powder
  3. 1⁄ 2 cup zero-calorie sweetener
  4. 1 tablespoon cocoa powder
  5. 2 tablespoons sugar-free vanilla instant pudding mix
  6. 1⁄ 3 cup unsweetened almond milk
  7. 1 1⁄ 2 tablespoons sugar-free chocolate chips

18MIN

Cookie Layers

  1. Preheat oven to 350°F degrees.
  2. Unwrap and microwave each Chocolate Brownie Quest Bar® for 9 seconds on sheets of wax paper sprayed with cooking spray.
  3. Flatten each microwaved bar with a rolling pin to a diameter slightly smaller than the base of an 8-by-4-inch loaf pan (bar will expand upon baking).
  4. Bake each brownie layer separately for 6 minutes. Remove to cool.
  5. Unwrap and microwave two of the Cookies & Cream Quest Bars® for 9 seconds.
  6. Roll each to fit the base of the loaf pan (these will not get baked). Keep these two layers separated.

Cream Layers (Yogurt Mix)

  1. Using a hand mixer, beat together the yogurt, protein powder, zero-calorie sweetener, cocoa powder, vanilla pudding mix, and almond milk in a medium-size bowl.

Assembly

  1. Press the first flattened chocolate-brownie layer into the base of the loaf pan.
  2. Spoon 1⁄4 cup of the yogurt mixture on top.
  3. Lay down a cookie & cream layer.
  4. Spoon 1⁄4 cup of the yogurt mixture on top.
  5. Lay down another chocolate-brownie layer.
  6. Spoon 1⁄4 cup of the yogurt mixture on top.
  7. Place the last flattened cookie & cream layer down.
  8. Spoon 1⁄4 cup of the yogurt mixture on top.
  9. Lay down the final chocolate brownie layer.
  10. Cover with remaining yogurt mixture.
  11. Chop up the last Cookies & Cream Quest Bar®and sprinkle on top.
  12. Sprinkle with chocolate chips.
  13. Cover, and refrigerate for 8 hours, or overnight.
  14. Once cooled, cut into six pieces and serve.
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