I'm a real sucker for those little books in the checkout line. I just found this recipe in a Betty Crocker restaurant recipes cookbook from Feb. 2001
the pic is amazing, so fancy!!
White Chocolate Lasagna
1 bag (12oz) semisweet chocolate chips
2 Tab. shortening
1 (12 oz) bag white baking chips
2 Tav. shortening
1 gal. chocolate ice cream, softened
1 cup creamy peanut butter
1 cup chocolate-flavored syrup, if desired
1 cup sweetened whipped cream, if desired
fresh mint leaves, if desired
1. Line 2 rectangular pans, 13x9x2, with aluminum foil, leaving 1 inch of foil overhanging at opposite sides of pan Melt chocolate chips and 2 Tab. shortening in 1 qt. 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.
2. Wash saucepan. Line pans with foil again. Melt white baking chips and 2 Tab. shortening in saucepan over low heat, stirring frequently. Divide melted mixture evenly between 2 pans and spread into thin, even layers. Freeze 10 min. or until firm; remove from pan, using foil to lift, and return to freezer.
3. Line 1 rectangle pan, 13x9x2, with plastic wrap; set aside. Beat half each of the ice cream and peanut butter in large bowl with electric mixer on med. speed until just mixed. Repeat with remaining ice cream and peanut butter in second bowl.
4. 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 one third of ice cream mixture on top. Add 1 semi-sweet chocolate; spread with one third of the ice cream mixture. Add 1 white chocolate layer; spread with remaining ice cream. Top with remaining semisweet chocolate layer. Cover and freeze at least 12 hours.
5. Place pan upside down on cookie sheet. Place hot towels on bottom of pan. Remove pan and plastic. For serving pieces, cut into 5 rows by 3 rows. Place pieces on plates. Drizzle with chocolate syrup. Garnish with whipped cream and mint leaves. Store covered in freezer. 15 servings
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Oh my goodness. Oh my richness.
