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Hot Chocolate Lasagna Recipe

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4.3 from 9 reviews

Hot Chocolate Lasagna is an indulgent no-bake dessert featuring layers of Oreo crust, creamy hot chocolate mousse, mini marshmallows, rich chocolate pudding, and a fluffy hot cocoa whipped topping. This decadent treat is perfect for chocolate lovers looking for a fun and delicious dessert that requires no baking and is simple to assemble.

Ingredients

Crust

  • 2 cups crushed Oreo sandwich cookies (about 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

  1. Prepare the Crust: Line a 9×9-inch baking dish with parchment paper. In a medium bowl, mix crushed Oreo crumbs with melted butter until evenly coated. Press mixture firmly and evenly into the bottom of the dish using your hand or a flat-bottomed glass. Set aside.
  2. Make Hot Cocoa Whipped Cream: In a large bowl, stir together the thawed whipped topping and hot cocoa mix until smooth and fully blended. Divide the mixture in half, setting one half aside for the mousse layer and the other half for the topping.
  3. Prepare Hot Chocolate Mousse Layer: Using a hand mixer, beat softened butter, cream cheese, confectioners’ sugar, and vanilla extract until smooth and creamy. Gently fold in half of the hot cocoa whipped cream until just combined. Spread this mousse evenly over the Oreo crust layer, smoothing the top with a spatula. Refrigerate to chill while preparing the pudding.
  4. Make Pudding Layer: In a large bowl, whisk together chocolate fudge instant pudding mix and whole milk until mixture thickens, using a whisk or handheld mixer.
  5. Assemble Layers and Final Chill: Remove the dessert with mousse layer from the refrigerator. Evenly sprinkle 1 cup of mini marshmallows over the mousse. Carefully spread the prepared chocolate pudding evenly on top of the marshmallows. Then spread the remaining hot cocoa whipped cream over the pudding layer. Refrigerate the entire lasagna for at least 4 hours or overnight to allow all layers to set fully.
  6. Garnish and Serve: Before serving, garnish the top of the dessert with the remaining ½ cup mini marshmallows. Slice into squares and serve chilled.

Notes

  • For best results, make sure the cream cheese and butter are softened to room temperature before mixing the mousse layer to ensure a smooth texture.
  • Use parchment paper in your baking dish for easy removal of the dessert once chilled.
  • This dessert can be prepared a day in advance and stored covered in the refrigerator for up to 2 days.
  • Mini marshmallows add a delightful texture contrast—reserve some for garnish to enhance visual appeal.
  • For a lighter version, consider using light whipped topping and reduced-fat pudding, though the richness might vary.

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