Rainwater's On Kettner White Chocolate Lasagna

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 tbsp 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 life, and return to freezer.

Wash saucepan. Line with foil again. Melt white baking chips and 2 tbsp 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 semi-sweet chocolate layer; spread with one-third of the ice cream mixture. Add 1 white chocolate layer; spread with remaining ice cream. Top with remaining semi-sweet 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 cram and mint leaves. Store covered in freezer.

Recipe Source: Rainwater's On Kettner, San Diego