Chocolate Lasagna

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 12hrs 10mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line 2 rectangular pans, 13x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.
  • Melt chocolate chips and the 2 T. shortening in a 1 quart saucepan over low heat, stirring frequently, until melted.
  • Divide the melted chocolate evenly between the 2 pans and spread into thin, even layers.
  • Freeze for 10 to 15 minutes.
  • Remove the foil sheets of chocolate from the pan and return to the freezer.
  • Prepare pans with foil again.
  • Melt the white baking chips with the 2 T. shortening over low heat, stirring frequently, until melted.
  • Divide melted mixture evenly between the 2 pans and freeze for 10 to 15 minutes.
  • Remove the foil sheets from pan and return to freezer.
  • Line 1 rectangular pan, 13x9x2 inches, with plastic wrap and set aside.
  • Beat half of the ice cream with half of the peanut butter in a large bowl on medium speed until just mixed.
  • Repeat with remaining ice cream and peanut butter in second bowl.
  • Remove all chocolate layers from freezer and carefully peel foil from layers as it is used.
  • Place 1 white chocolate layer in bottom of plastic wrap lined pan.
  • Carefully spread on 1/3 of the ice cream mixture.
  • Add 1 semisweet layer, spread with 1/3 of the ice cream mixture.
  • Repeat, ending up with the last layer being the semisweet chocolate layer.
  • Cover and freeze for at least 12 hours.
  • Place pan upside down on a cookie sheet.
  • Place hot towels on bottom of pan.
  • When just warm you should be able to remove pan and plastic wrap.
  • At this point you can top with whipping cream, mint leaves and cocoa powder to dust, or cut into 5 rows by 3 rows, and garnish with a dolop of whipped cream, mint leaves or chocolate leaves and a dusting of cocoa powder.
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