Divide dough in half. Roll out each half on well-floured surface. Place into two lined cookies sheets. Prick with fork to prevent air bubbles and bake for 18 minutes.

Prepare desired filling (directions follow). Spread onto one dough sheet. Top with second dough and sprinkle confectioners sugar. Refrigerate. 

Cut into two-by three-inch bars. Serve chilled.

Preheat oven to 400 degrees Fahrenheit.

Beat whip cream with vanilla sugar until peaks form.

Fold in pudding, mixing until combined.

Combine sugars, eggs, lemon juice, margarine, and cornstarch, mixing well. Set aside.

Bring liquids to a boil. Reduce heat and add egg mixture.

Cook over low heat, stirring constantly for three to four minutes until thickened to consistency of pudding. Blend until smooth. (For best results, do not freeze.)

Bring three and three-fourths cups of water, sugar and vanilla sugar to a boil over low heat.

In a separate bowl, beat eggs, half a cup of water, and cornstarch mixed with flour. Add egg mixture to boiled sugar and cook another 30 seconds. Remove from heat.

Add margarine, stirring constantly until margarine is melted. Blend until fluffy.

Pour half of filling over one dough. Freeze until set.

Add cocoa powder, coffee, one tablespoon vanilla sugar, and three tablespoons hot water to remaining vanilla filling. Pour over the frozen vanilla layer.

Top with second dough. Dust with confectioners sugar.