Dark Chocolate & Cream Cheese Biscuits Lasagna #RSC

• 2 (10 1/4 ounce) cans refrigerated biscuits
• 8 ounces cream cheese, softened
• 3 ounces instant vanilla flavor pudding and pie filling
• 11 12 ounces dark chocolate chips, divide in half
• 1 cup sliced almonds
• 1 cup whole milk
• Reynolds Wrap Foil

1. Preheat oven to 350F.
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.
5. Spoon half of the cream cheese mixture, dark chocolate morsels and 1/2 cup almonds over the biscuits.
6. Step 2: Repeat step 1 by layering second can of biscuits, cream cheese mixture, dark chocolate morsels and remaining almonds.
7. Bake uncovered for 30 minutes.
8. Let stand 5 to 10 minutes before cutting in squares to serve.

cream cheese, vanilla flavor, chocolate chips, almonds, milk, foil

Taken from www.food.com/recipe/dark-chocolate-cream-cheese-biscuits-lasagna-rsc-487786 (may not work)