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Hot Chocolate Lasagna

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  • Author: Stephanie
  • Prep Time: 35 minutes
  • Cook Time: 3-6 hours
  • Total Time: 6 hours 35 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Hot Chocolate Lasagna is a no-bake dessert with layers of Oreo crust, hot chocolate cheesecake, chocolate pudding, and whipped topping. Finished with marshmallows and chocolate drizzle, it’s a festive, creamy dessert that tastes like hot chocolate in every bite!

Ingredients

Units Scale

For the Crust:

  • 36 Oreo cookies (with filling), crushed into fine crumbs
  • 1/2 cup (1 stick) melted unsalted butter

Hot Chocolate Cheesecake Layer:

  • 8 oz cream cheese, softened
  • 1/2 cup (1 stick) softened butter
  • 1 cup powdered sugar
  • 1 1/2 tsp vanilla extract
  • 6 packets hot chocolate mix
  • 1 1/2 cups heavy whipping cream

Chocolate Pudding Layer:

  • 2 (3.9 oz) boxes instant chocolate pudding mix
  • 3 cups cold milk
  • 1 1/2 cups mini marshmallows

Topping:

  • 8 oz whipped topping (Cool Whip), thawed
  • 2 cups mini marshmallows
  • Chocolate syrup, for drizzling (optional)

Instructions

 

  1. Prepare the Crust: In a medium bowl, combine crushed Oreos and melted butter. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Chill in the refrigerator while you prepare the next layer.
  2. Hot Chocolate Cheesecake Layer:
    • In a large mixing bowl, beat the softened cream cheese and butter until smooth.
    • Add powdered sugar and vanilla extract, then beat until creamy.
    • In a separate bowl, whip the heavy cream with the hot chocolate mix until stiff peaks form. Fold this mixture into the cream cheese mixture until combined.
    • Spread this layer over the chilled Oreo crust, then return to the fridge to set.
  3. Chocolate Pudding Layer:
    • In a medium bowl, whisk together the instant pudding mix and milk until thickened.
    • Gently fold in the mini marshmallows, then spread this layer over the cheesecake layer. Chill in the fridge for at least 1 hour.
  4. Top with Whipped Cream: Spread the whipped topping evenly over the pudding layer. Sprinkle mini marshmallows on top and drizzle with chocolate syrup if desired.
  5. Chill and Serve: Chill the lasagna for at least 3 hours, or overnight for best results. Cut into squares and serve chilled.

Notes

  • Make Ahead: This dessert is best if made the day before serving to allow the layers to set.
  • Storage: Store in the refrigerator for up to 4 days or freeze for up to 2 months. Thaw in the fridge before serving.
  • Variations: Add crushed peppermint candies to the topping for a holiday twist, or try Mint Oreos for the crust for extra flavor.

Find it online: https://recipe.ukfinda.com/hot-chocolate-lasagna/