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Layers of creamy chocolate mouse, Oreo crust, marshmallows and more combine for the best hot chocolate lasagna recipe. The entire recipe is super easy and sure to be a hit.
Ingredients you need:
For Oreo Crust:
- 36 Oreo cookies-ground
- ½ cup unsalted butter-melted
Hot Chocolate Cheesecake Mousse Layer:
- ½ cup unsalted butter-softened
- 8 oz. cream cheese-softened
- ½ powdered sugar
- 1 teaspoon vanilla
- 5 (0.73 oz) envelopes of instant hot cocoa mix (milk chocolate flavor)
- 1 ¼ cups cool whip
Chocolate Pudding Layer:
- 2 (3.8 oz.) chocolate instant pudding mix
- 2 ¾ cups milk
Topping:
- 1 ¼ cups heavy whipping cream (or 2 ½ cups whipped cream)
- 2 Tablespoons powdered sugar
- 2 cups mini marshmallows
- Chocolate topping or Nutella for serving
How to make hot chocolate lasagna:
To make the crust, place whole Oreo cookies with the filling in a food processor and ground in fine crumbs. Stir in melted butter and press the mixture in the bottom of 13 x 9 inches casserole dish.
Place in the fridge or freezer to firm while making next layer.
To make Hot Chocolate Cheesecake Mousse Layer, beat softened butter and cream cheese with vanilla and powdered sugar until creamy and smooth. Mix in instant milk chocolate powder Fold in the cool whip.
Then, spread over the crust and set in the fridge or freezer to firm.
For pudding, layer in a bowl whisk instant chocolate pudding mix and milk until it starts thickening. spread over hot chocolate mousse layer. Place in the fridge or freezer to set.
When pudding layer has set, Spread cool whip on top of pudding layer and place in the fridge for a few hours or better overnight.
Before serving sprinkle 2 cups of mini marshmallows over the top. Serve drizzled with melted chocolate.
Store leftovers in the fridge.
Notes for no bake chocolate lasagna:
Hot Chocolate Lasagna is the best next day when it firms completely overnight in the fridge. You can make it 2-3 days ahead.
Hot Chocolate Lasagna
Ingredients
- For Oreo Crust:
- 36 Oreo cookies-ground
- ½ cup unsalted butter-melted
- Hot Chocolate Cheesecake Mousse Layer:
- ½ cup unsalted butter-softened
- 8 oz. cream cheese-softened
- 1/2 powdered sugar
- 1 teaspoon vanilla
- 5 0.73 oz envelops of instant hot cocoa mix (milk chocolate flavor)
- 1 1/4 cups cool whip
- Chocolate Pudding Layer:
- 2 3.8 oz. chocolate instant pudding mix
- 2 ¾ cups milk
- Topping:
- 1 ¼ cups heavy whipping cream or 2 ½ cups whipped cream
- 2 Tablespoons powdered sugar
- 2 cups mini marshmallows
- Chocolate topping or Nutella for serving
Instructions
- * To make the crust place whole Oreo cookies with the filling in a food processor and ground in fine crumbs. Stir in melted butter and press the mixture in the bottom of 13 x 9 inches casserole dish. Place in the fridge or freezer to firm while making next layer.
- * To make Hot Chocolate Cheesecake Mousse Layer, beat softened butter and cream cheese with vanilla and powdered sugar until creamy and smooth.
- * Mix in instant milk chocolate powder Fold in the cool whip. Then, spread over the crust and set in the fridge or freezer to firm.
- * For pudding layer in a bowl whisk instant chocolate pudding mix and milk until it starts thickening. spread over hot chocolate mousse layer. Place in the fridge or freezer to set.
- * When pudding layer has set, Spread cool whip on top of pudding layer and place in the fridge for a few hours or better overnight.
- * Before serving sprinkle 2 cups of mini marshmallows over the top.
- * Serve drizzled with melted chocolate
- * Store leftovers in the fridge.
Recipe Notes
Nutrition Facts
Hi! Exactly how much powdered sugar does the recipe call for? The directions just say ” 1/2 powdered sugar”.
Thanks!
I’m so sorry about that! I’ll update the recipe – It’s 1/2 cup. Thank you!
My kids enjoyed this so much. I did as well. So easy to make!! I will be making it again soon!!