Chocolate Lasagna Recipe

How to make it

---

• Line two 13 x 9 x 2-inch pans with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.
• Melt chocolate chips and 2 tablespoons of shortening in 1-quart saucepan over low heat, stirring frequently.
• Divide melted chocolate evenly between 2 pans and spread into thin, even layers.
• Freeze 10 minutes or until firm
• Remove from pan, using foil to lift, and return to freezer.
• Line pans with foil again
• Do the same thing with white chocolate that was done with semisweet chocolate
• Line 1 pan with plastic wrap and set aside.
• Beat half each of the ice cream and peanut butter in large bowl with electric mixer on medium speed until just mixed.
• Repeat with remaining ice cream and peanut butter in second bowl.
• Remove all chocolate layers from freezer
• Peel foil from each layer as it is used
• Place 1 white chocolate layer in bottom of plastic-lined pan. Carefully spread 1/3 of the ice cream mixture on top
• Add 1 semi-sweet chocolate layer
• Spread with 1/3 of ice cream mixture
• Add 1 white chocolate layer
• Spread with remaining ice cream
• Top with remaining semi-sweet chocolate layer
• Cover and freeze at least 12 hours.
• Place pan upside down on cookie sheet
• Place hot towels on bottom of pan
• Remove pan and plastic
• Cut into 5 rows by 3 rows
• Drizzle with chocolate syrup
• Garnish with whipped cream
• Cook time does not include freeze time