Hot Chocolate Lasagna
Layers of creamy chocolate mouse, Oreo crust, marshmallows and more combine for the best hot chocolate lasagna recipe. The recipe is so easy.
Servings: 12
Cost: $16.53, $1.38 per serving
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
- ½ powdered sugar
- 1 teaspoon vanilla
- 5 0.73 oz envelops 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
Instructions
- Crush the whole OREO cookies, including the filling, into fine crumbs using a food processor.
- Stir the cookie crumbs and melted butter together until evenly combined.
- Press the mixture firmly into the bottom of a 9x13-inch baking dish. Refrigerate or freeze while preparing the next layer.
- To make the hot chocolate cheesecake layer, beat the softened butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Add the hot cocoa mix and beat until fully combined.
- Gently fold in 1¼ cups whipped topping.
- Spread the cheesecake mixture evenly over the chilled crust. Refrigerate or freeze while preparing the pudding layer.
- In a medium bowl, whisk together the chocolate pudding mixes and cold milk until smooth and beginning to thicken.
- Spread the pudding evenly over the cheesecake layer. Refrigerate until set.
- To make the topping, beat the heavy whipping cream and 2 tablespoons powdered sugar until stiff peaks form.
- Spread the whipped cream evenly over the pudding layer.
- Cover and refrigerate for several hours, preferably overnight.
- Just before serving, sprinkle the mini marshmallows evenly over the top.
- Drizzle with chocolate syrup or Nutella, if desired.
- Cut into 12 servings and serve chilled.
Notes
Hot Chocolate Lasagna is best when refrigerated overnight so the layers have time to firm completely.
The dessert can be made 2–3 days in advance and stored covered in the refrigerator.
Add the mini marshmallows and chocolate topping shortly before serving for the best appearance and texture.
Nutrition
Calories: 643kcal | Carbohydrates: 63g | Protein: 7g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 102mg | Sodium: 677mg | Potassium: 243mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1195IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 4mg
