Olive Garden's Chocolate "White" Lasagna Desert
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White Chocolate Lasagna
1 12. oz bag semisweet chocolate chips
2 tablespoons shortening
1 12 oz. bag white baking chips
2 tablespoons shortening
1 gallon 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 two 9x13 pans with aluminum foil, leaving 1" overhanging on two opposite sides of pan. Melt chocolate chips and 2 tbsp. shortening in one qt. saucepan over low heat, stirring frequently. Divide melted chocolate
evenly between 2 pans and spread into thin, even layers. Freeze 10 minutesor until firm; remove from pan, using foil to lift, and return to freezer.
2. Wash saucepan. Line pans with foil again. Repeat above procedure with white chocolate chips.
3. Line 1 9x13 pan 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 1/3 of ice cream mixture on top. Add 1 semi-sweet chocolate layer spread 1/3 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 plate.
Drizzle with chocolate syrup.
Garnish with whipped cream and mint leaves.
Store covered in freezer.
15 servings.
From: Betty Crocker Restaurant Recipes, Feb 2001
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Gourmet Gal
Member posted 06-11-2001 01:03 PM
Source:
TopSecretRecipes.com