WHITE CHOCOLATE LASAGNA 1 bag (12 ounces) semisweet chocolate chips (2 cups) 2 tablespoons shortening 1 bag (12 ounces) white baking chips (2 cups) 2 tablespoons shortening 1 gallon chocolate ice cream, softened 1 cup creamy peanut butter 1 cup chocolate-flavored syrup, if desired 1 cup semisweet whipped cream, if desired Fresh mint leaves, if desired Line 2 rectangular pans, 13 x 9 x 2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Melt chocolate chips and 2 tablespoons 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.

Wash saucepan. Line pans with foil again. Melt white baking chips and 2 tablespoons shortening in saucepan over low heat, stirring frequently. Divide melted mixture 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 1 rectangular pan, 13 x 9 x 2 inches, with plastic wrap; 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 one-third of the ice cream mixture on top. Add 1 semisweet chocolate layer; 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.

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.

SUCCESS HINT: For 1 cup of sweetened whipped cream, beat 1/2 cup whipping (heavy) cream and 1 tablespoon granulated or powdered sugar in a chilled bowl with electric mixer on high speed until stiff.

In you have only one 13 x 9-inch pan, melt half of the chips and shortening at a time when making chocolate layers.

To cut lasagna easily, make sure it's frozen very hard and cut with a hot knife with a long, thin blade.

SPECIAL TOUCH: Pour the chocolate syrup into a clean, empty kitchen container, and squeeze out the chocolate over the dessert pieces in a design you like.

1 Serving: Calories: 695 (Cal. from fat: 378), Fat: 42g (Saturated: 21g), Cholesterol: 50mg, Sodium: 210mg, Carbohydrate: 71g, Protein: 12g.

[Restaurant Recipes to Enjoy at Home, Betty Crocker Magazine, February 2001]