Dark Chocolate & Cream Cheese Biscuits Lasagna #RSC

1. 1

   Preheat oven to 350F.

2. 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. 3

   Mix together in a large bowl cream cheese, vanilla instant pudding & pie filling and milk; set aside.

4. 4

   Step 1: Arrange 1 can of biscuits to cover as much of the bottom of pan as possible.

5. 5

   Spoon half of the cream cheese mixture, dark chocolate morsels and 1/2 cup almonds over the biscuits.

6. 6

   Step 2: Repeat step 1 by layering second can of biscuits, cream cheese mixture, dark chocolate morsels and remaining almonds.

7. 7

   Bake uncovered for 30 minutes.

8. 8

   Let stand 5 to 10 minutes before cutting in squares to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.