Description

This Hot Chocolate Lasagna is a decadent no-bake layered dessert featuring a crunchy Oreo crust, creamy hot cocoa whipped cream, rich chocolate mousse, and smooth chocolate pudding topped with mini marshmallows. Perfectly chilled, it’s an indulgent treat that combines the best flavors of hot chocolate in a fun, sliceable form.

Ingredients

Scale

Crust

2 cups crushed Oreo sandwich cookies (approximately 20 cookies)
6 tablespoons unsalted butter, melted

Hot Cocoa Whipped Cream

1 container (16 ounces) whipped topping, thawed
4 tablespoons hot cocoa mix

Hot Chocolate Mousse Layer

½ cup (1 stick / 113 g) unsalted butter, softened
1 block (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract

Pudding Layer

2 boxes (3.9 ounces each) chocolate fudge instant pudding mix
2 ¾ cups whole milk, room temperature
1 ½ cups mini marshmallows, divided

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust: Line a 9×9-inch baking dish with parchment paper. In a medium bowl, combine the crushed Oreo cookies with melted butter, mixing thoroughly so that all crumbs are coated. Press the mixture firmly into the bottom of the lined dish, smoothing it into an even layer with your hand or a flat-bottomed glass. Set aside.
Make Hot Cocoa Whipped Cream: In a large bowl, stir together the whipped topping and hot cocoa mix until fully blended and smooth. Divide the mixture in half, reserving one half for the mousse layer and the other half for the topping.
Prepare Hot Chocolate Mousse Layer: Using a hand mixer, beat softened butter, cream cheese, confectioners’ sugar, and vanilla extract in a medium bowl until the mixture is smooth and creamy. Gently fold half of the hot cocoa whipped cream into this cream cheese mixture until just combined. Spread the mousse evenly over the prepared Oreo crust, smoothing the top with a spatula. Place the dish in the refrigerator to chill while you prepare the pudding.
Make the Pudding: In a large bowl, whisk together the chocolate fudge instant pudding mix and whole milk until it begins to thicken. A handheld mixer can also be used to speed up the process.
Layer and Final Chill: Remove the dessert from the refrigerator. Evenly sprinkle 1 cup of mini marshmallows over the mousse layer. Carefully spread the pudding on top of the marshmallows. Then spread the remaining hot cocoa whipped cream evenly over the pudding layer. Refrigerate the entire dessert for at least 4 hours, or up to overnight, to allow all layers to fully set.
Serve: Just before serving, garnish with the remaining ½ cup mini marshmallows. Slice into 9 pieces and serve chilled for the best taste and texture.

Notes

For best results, ensure all dairy ingredients are at room temperature before mixing.
The dessert needs at least 4 hours chilling time, but overnight will enhance the texture and flavors.
To crush Oreos easily, use a food processor or place them in a sealed bag and crush with a rolling pin.
Store leftovers covered in the refrigerator for up to 3 days.
Mini marshmallows on top can be toasted lightly with a kitchen torch for extra flavor, but this is optional.

Nutrition

Serving Size: 1 piece (1/9th of recipe)
Calories: 350
Sugar: 30g
Sodium: 180mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 37g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg