Chocolate Cream Cheese Ice Cream Recipe Recipe For Lasagna

ICE CREAM LASAGNA

Steps:

• Slice the cake from end to end (not side to side) into 8 long slices (about 1/4 inch thick).
• Put 4 slices of the loaf cake on the bottom of a 9-by-13-inch baking dish. Spread half of the ice cream on top of the cake to form a smooth layer. Spread half of the Strawberry Sauce over the ice cream layer. Sprinkle the chocolate cereal over the sauce layer. Put the remaining pound cake slices over the cereal. Spread the remaining ice cream on top of the cake layer to form a smooth layer. Spread the remaining sauce over the ice cream layer. Sprinkling with the grated white chocolate. Cover with foil and freeze until the ice cream has hardened, 6 hours up to overnight.
• In a medium pot, combine the strawberry preserves and lemon juice and gently mix. Bring to a simmer over medium-low heat, add half of the strawberries and simmer for 4 to 5 minutes. Let cool until warm. Add the remaining strawberries and gently fold to coat.

COMBSIE'S ICE CREAM LASAGNA

Steps:

• Line a 9x13-inch baking dish with mini ice cream sandwiches. Spread 1 container of whipped topping over ice cream sandwiches. Sprinkle half of the milk chocolate pieces and toffee bits over whipped topping. Drizzle chocolate syrup on top. Repeat layers once more.
• Serve or cover and freeze until firm, at least 1 hour or up to 2 weeks.

ICE CREAM LASAGNA

Steps:

• Line the bottom of a 9x13-inch pan with 12 ice cream sandwiches.
• Open the jar of peanut butter, place into microwave oven, and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches.
• Mix the instant chocolate pudding mix into the whipped topping; spread half the mixture over the peanut butter layer.
• Spread half the peanut butter cups over the whipped topping layer.
• Remove tops of the hot fudge and caramel topping jars, and microwave on low power for about 10 seconds at a time just until the toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over the peanut butter cups.
• Repeat the layers, starting with the remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce.
• Freeze the dessert until solidly frozen, 1 to 2 hours.

CHOCOLATE CHEESECAKE ICE CREAM

Steps:

• Melt chocolate over double boiler or in microwave. Let cool at room temperature.
• Place the cream cheese into a mixing bowl and beat until soft and smooth.
• Slowly add the sugar and then beat in the sour cream and chocolate followed by the double (heavy) cream.
• Add the vanilla extract and lemon juice and mix until thick and smooth.
• Cover and chill in the refrigerator for 2-3 hours.
• Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

PHILADELPHIA CREAM CHEESE LASAGNA

Steps:

• BROWN meat in large saucepan. Stir in spaghetti sauce; simmer 5 minutes, stirring occasionally. Remove from heat. In a separate bowl, mix egg, cream cheese, sour cream, and parmesan together.
• LIGHTLY coat bottom of 13x9-inch baking dish with spaghetti sauce mixture. Top with layers of 3 noodles, 1/3 of the cream cheese mixture, then with 1/3 spaghetti sauce mixture, then 1/3 pkg. mozzarella and 1/3 pkg. cheddar. Repeat for 3 layers. Cover.
• BAKE 30 min. or until heated through. Uncover. Bake, uncovered, 15 min. or until cheese is golden. Let stand 5 min. before serving.

OREO LASAGNA

Steps:

• Crush the whole package of cookies either with a food processor. Save 1 cup to sprinkle on top of dessert lasagna when it's done.
• In a small bowl mix remaining crumbs with melted butter. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish, and press the crumbs into the bottom of the pan.
• Using electric mixer, mix half of Cool Whip, softened cream cheese, and powdered sugar in a large bowl.
• Spread the mixture on top of the oreo crust. Transfer to the refrigerator while you are making the pudding.
• In a bowl, combine chocolate instant pudding with cold milk. Whisk for several minutes until the pudding starts to thicken. Spread the pudding over the previous layer, and let it sit for 10 minutes to firm up the pudding.
• Spread the remaining half of cool whip over the pudding, and sprinkle with reserved Oreo crumbs on top.
• Refrigerate until ready to serve.
• Enjoy!

EASY NO-BAKE CHOCOLATE LASAGNA

Steps:

• Crush the cookies until fine by using a food processor or by putting them in batches in a plastic bag and using a rolling pin to crush. Set aside approximate 3 tablespoons of the crushed cookies to use as a topping later. Melt the butter and combine with the Oreo pieces. Press in a 9 X 13 cake pan. Refrigerate while preparing the next layer.
• Combine softened cream cheese, sugar, milk, and vanilla extract. Fold in cool whip and spread this over the cookie crust. Place back in the refrigerator and continue with the next layer.
• Whisk together the chocolate pudding mix and the milk until it starts to thicken. Spread this over the cream cheese layer and return to the refrigerator for approximately 10 minutes.
• For the final layer, top with the cool whip and sprinkle with reserved crushed Oreos then cover and chill at least 1 hour to set. Keep chilled until ready to serve.

CHOCOLATE LASAGNA RECIPE

Steps:

• Dump cake onto a serving plate or platter. Using a serrated knife, remove any uneven cake from the top. Cut the cake in two layers, reserving one for later.
• In a medium bowl, mix together cream cheese, milk, sugar and Cool-Whip. Spread half the mixture on the bottom cake layer.
• In a sauce pan over medium heat, mix together caramels and evaporated milk, stirring constantly, until smooth. Pour half the caramel mixture over the cream cheese mixture.
• Repeat layers.
• Top with chocolate pieces and serve.

CHOCOLATE LASAGNA CUPCAKES RECIPE - (4.1/5)

Steps:

• Crush 36 Oreos either in a food processor or in a ziplock bag and crushing them with a rolling pin. Prepare cupcake tins with paper liners. This recipe will make 24 cupcakes. Prepare the pudding according to package directions and set aside. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons of melted butter and use a fork to incorporate the butter into the cookie crumbs. Place a tablespoon of Oreo mixture in each cupcake liner. Firmly press the crumbs into the bottom of each cup. Mix an 8 ounce package of cream cheese with a mixer until it is light and fluffy. Add in 2 tablespoons of milk, 1/4 cup granulated sugar, and mix well. Stir in 1 cup full of Cool Whip Place a tablespoon of mixture on top of the Oreo layer. Use a spoon to spread the mixture evenly. Optional - skip the cream cheese layer and use ice cream instead! If you choose to use ice cream, allow it to soften a bit before scooping a heaping tablespoon in place of the cream cheese mixture. Scoop 1 tablespoon of pudding on top of the cream cheese or ice cream layer. You will have just enough pudding if you use 1 tablespoon for each cupcake. Use a spoon to spread the pudding evenly. Place 1 tablespoon Cool Whip on top of each cupcake and use a spoon to spread it out. Sprinkle mini chocolate chips on top. Place cupcakes in the freezer for at least an hour before serving. If you are making them with ice cream in place of the cream cheese layer, allow them to firm up in the freezer for 3-4 hours.