1 (18.25 ounce) package non-instant vanilla pudding mix
1 (3 ounce) package non-instant chocolate yogurt bars
1 (36.5 ounce) can vanilla ice cream
4 (1 ounce) squares chocolate candy bar, cut into circles
2 (10 ounce) packages confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant chocolate pudding mix
Prepare pudding according to package directions and combine with yogurt, vanilla, and ice cream.
Spread pudding mixture evenly over prepared cake layers. Press to flatten. Place remaining two squares onto the bottom of a 9x13 inch baking pan. Spread remaining two squares over pudding. Press remaining two squares evenly over the top of the cake.
In a small bowl, whip together the 1/2 cup of confectioners' sugar and the 1/4 cup of milk until smooth. Stir in the pudding mix. Spread over pudding layer and press remaining two squares gently, then lightly press the bottom of the cake mixture over the two sides of the cake.
Bake for 15 to 20 minutes in the preheated oven. Cool completely before frosting.