CHOCOLATE LASAGNA RECIPE (NO-BAKE) | KITCHN
This no-bake icebox cake features impressive layers of chocolate and cream, but it’s quick to whip up thanks to a few ready-made ingredients.
Provided by Perry Santanachote
Categories Dessert Snack Frozen dessert Sweets
Total Time 1080S
Prep Time 1080S
Yield 16
Number Of Ingredients 10
Steps:
- Thaw 1 pound Cool Whip (5 cups) if frozen according to package instructions.
- Place 8 ounces cream cheese in a stand mixer bowl (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 1 hour. Meanwhile, make the crust.
- Melt 1 stick unsalted butter in the microwave or on the stovetop. Place 1 (14.3-ounce) package Oreo cookies in a food processor fitted with the blade attachment. Process until crumbly, about 1 minute. With the motor running, drizzle in the melted butter and process until the mixture looks like wet sand. Transfer the crumbs to a 9x13-inch baking dish and firmly press into the bottom in an even layer. Freeze while you prepare the next layer.
- Add 3/4 cup powdered sugar, 2 tablespoons of the whole milk, and 1 teaspoon vanilla extract to the bowl of cream cheese. Beat with the whisk attachment on medium speed until smooth and fluffy, about 2 minutes. Add 8 ounces of the Cool Whip (2 1/2 cups) and fold together with a rubber spatula until combined. Transfer onto the crust and spread into an even layer. Place 22 Famous chocolate wafers in an even layer on top of the cream cheese layer, overlapping them as needed. Freeze while you prepare the next layer.
- Place 2 (about 4-ounce) packages instant chocolate pudding mix and the remaining 3 1/4 cups whole milk in a large bowl. Whisk until smooth and thick, 2 to 3 minutes. Transfer to the baking dish and spread into an even layer. Top with the remaining 22 Famous chocolate wafers in an even layer, overlapping them as needed.
- Shave 4 ounces semisweet chocolate with a vegetable peeler or finely chop. Spread the remaining 8 ounces Cool Whip (2 1/2 cups) over the chocolate wafers and sprinkle with the chocolate. Cover the baking dish with aluminum foil and refrigerate for at least 4 hours or up to 3 days to let the layers set.
- For the cleanest slices, place the baking dish in the freezer for 30 minutes before serving. Cut into squares and serve.
Nutrition Facts : SaturatedFatContent 15.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 67.6 g, SugarContent 46.5 g, ServingSize Serves 14, ProteinContent 7.1 g, FatContent 30.1 g, Calories 555 cal, SodiumContent 604.1 mg, FiberContent 2.6 g, CholesterolContent 0 mg
REUBEN CRESCENT BAKE RECIPE: HOW TO MAKE IT
This may not be a true Reuben, but the taste is still fantastic and it's easy to make. I like to serve this bake with homemade soup. —Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Dinner
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Unroll 1 tube of crescent dough into 1 long rectangle; seal seams and perforations. Press onto the bottom of a greased 13x9-in. baking dish. Bake until golden brown, 8-10 minutes., Layer with half the cheese and all the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese., On a lightly floured surface, press or roll second tube of crescent dough into a 13x9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds., Bake until casserole is heated through and crust is golden brown, 12-16 minutes. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 610 calories, FatContent 39g fat (18g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 1905mg sodium, CarbohydrateContent 28g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 31g protein.
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