Chocolate lasagna: a happy Valentine Dessert (photo Persnickety Plates | Amanda’s Cookin’, photo courtesy Amanda’s Cookin’.
We love whipped cream, and we don’t care for Cool Whip.
(Sure, we ate it in college from the container, like the other girls in the dorm. But not since.)
We come across many fetching recipes, like this Chocolate Lasagna from Amanda’s Cookin’. It uses Cool Whip.
We’d like to introduce you to the alternative: stabilized whipped cream, actual whipped cream that can replace Cool Whip in any recipe.
Stabilized whipped cream added gelatin to regular whipped cream. The gelatin stiffens the whipped cream and keeps it from collapsing—for days!
Stabilized whipped cream is our go-to frosting for cakes and cupcakes (we prefer it to buttercream), and is a hero in layered desserts like this Chocolate Lasagna.
Once you try it, you’ll wonder how you’ve gone without it.
1. MAKE the stabilized whipped cream. Place the cold water in a small pan and sprinkle the gelatin over it. Let it thicken; then place the pan over low heat, stirring constantly, just until the gelatin dissolves. Remove from the heat and cool, but do not allow it to set.
2. WHIP the cream with the powdered sugar, until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff peaks form, about 5-7 minutes.
You’re ready to frost, layer, or whatever you like.
RECIPE: CHOCOLATE LASAGNA
This recipe, from Amanda’s Cookin’, is a no-bake layered dessert. Cookies substitute for lasagna noodles, cream cheese and whipped cream for the mozzarella, and chocolate pudding for the sauce. Says Amanda, “It’s a chocolate dessert dream!”
Prep time is 30 minutes, set time is 30 minutes, plus 1 hour in the freezer or 4 hours in the fridge.
1. CRUSH the cookies into fine crumbs using a food processor or a rolling pin and a zip-top bag.
2. COMBINE the crumbs and butter in a medium bowl until thoroughly mixed. Pour into a 9 x 13 baking dish. Use a spatula to evenly press the crumbs into the bottom of the dish.
NOTE: Since you’ll be serving from the dish, use an attractive one. We have both glass and red ceramic baking dishes.
3. WIPE the bowl, add the cream cheese and beat with a hand mixer until fluffy. Add 2 tablespoons of milk and the 1/4 cup sugar; mix well. Fold half the whipped cream into the mixture, spread it over the cookie crust and place into the fridge for 10 minutes. As the filling sets…
4. ADD the pudding mixes to a large bowl with 3-1/4 cups milk; beat on medium until it starts to thicken. Spread the pudding mixture over the cream cheese layer and place the dish back into the fridge or another 10 minutes. Once set…
5. GENTLY SPREAD the remaining whipped cream over the top and sprinkle with mini chocolate chips or shavings. Cover with plastic wrap and let chill for at least 4 hours in the fridge (or 1 hour in the freezer) before slicing.
Save us a big piece!