Hot Chocolate Lasagna
Hot Chocolate Lasagna is a no-bake dessert with layers of Oreo crust, creamy hot chocolate mousse (seriously yum!!), mini marshmallows, rich chocolate pudding, and whipped topping. It’s a chocolate lover’s dream! Who says you can't have lasagna for dessert?!?
Servings: 9 pieces
Calories: 601kcal
Ingredients
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
Instructions
Crust
- Line a 9x9-inch baking dish with parchment paper. Set aside.
- In a medium bowl, combine the Oreo cookie crumbs with the melted butter, mixing thoroughly with a fork until all crumbs are evenly coated.
- Press the mixture into the bottom of the lined baking dish. Using your hand or a flat-bottomed glass, smooth it into an even layer. Set aside.
Hot Cocoa Whipped Cream
- In a large mixing bowl, stir the whipped topping and hot cocoa mix together until fully blended and smooth.
- Divide the mixture in half, setting aside one portion for the mousse layer and the other for the topping.
Hot Chocolate Mousse Layer
- Using a hand mixer, beat the butter, cream cheese, confectioners' sugar, and vanilla in a medium bowl until smooth and creamy.
- Gently fold half of the hot chocolate whipped cream into the cream cheese mixture until just combined.
- Spread the mousse evenly over the prepared crust, smoothing the top with a spatula.
- Place it in the refrigerator to chill while you prepare the pudding.
Pudding
- In a large bowl, whisk together the pudding mix and milk until it begins to thicken. (You can also use a handheld mixer.)
Layering and Final Chill
- Remove the dessert from the refrigerator.
- Evenly sprinkle 1 cup of the mini marshmallows over the mousse layer. Set aside the remaining ½ cup for garnish. Then, carefully spread the pudding on top.
- Spread the remaining hot cocoa whipped cream evenly over the top.
- Place the dessert in the refrigerator for at least 4 hours, up to overnight, to fully set all the layers.
- Before serving, garnish the dessert with the reserved mini marshmallows. Slice and serve chilled.
Nutrition
Serving: 1piece | Calories: 601kcal