Dark Chocolate & Cream Cheese Biscuits Lasagna #RSC |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry. Creamy Rich Dark Chocolate with vanilla cream cheese nested in layers of flakey biscuits and topped with almonds. Ingredients:
2 (10 1/4 ounce) cans refrigerated biscuits |
8 ounces cream cheese, softened |
3 ounces instant vanilla flavor pudding and pie filling |
11 1/2 ounces dark chocolate chips, divide in half |
1 cup sliced almonds |
1 cup whole milk |
reynolds wrap foil |
Directions:
1. Preheat oven to 350°F.
2. Line a 9 1/2 x6-inch baking pan with Reynolds Wrap Non-Stick Foil with non-stick side toward food; set aside.
3. Mix together in a large bowl cream cheese, vanilla instant pudding & pie filling and milk; set aside.
4. Step 1: Arrange 1 can of biscuits to cover as much of the bottom of pan as possible. Spoon half of the cream cheese mixture, dark chocolate morsels and 1/2 cup almonds over the biscuits.
5. Step 2: Repeat step 1 by layering second can of biscuits, cream cheese mixture, dark chocolate morsels and remaining almonds.
6. Bake uncovered for 30 minutes. Let stand 5 to 10 minutes before cutting in squares to serve.
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