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Hot Chocolate Lasagna Recipe

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4.9 from 685 reviews

This Hot Chocolate Lasagna is a decadent layered no-bake dessert featuring a crushed Oreo cookie crust, creamy sweetened cream cheese layer, rich instant chocolate pudding, fluffy whipped topping, toasted mini marshmallows, and a drizzle of melted chocolate garnished with graham cracker crumbs. It offers a perfect balance of textures and flavors, making it an irresistible treat for chocolate lovers and ideal for parties or cozy evenings.

Ingredients

Crust

  • 24 Oreo cookies, crushed
  • 4 tablespoons unsalted butter, melted

Cream Cheese Layer

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 cup whipped topping (from the 2 cups divided)

Chocolate Pudding Layer

  • 3.9 oz instant chocolate pudding mix
  • 2 cups cold milk

Topping

  • 1 cup whipped topping (remaining from the 2 cups)
  • 1 1/2 cups mini marshmallows
  • 1/2 cup chocolate chips, melted
  • Graham cracker crumbs for garnish

Instructions

  1. Prepare the Crust: Mix the crushed Oreo cookies with melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9×13 inch baking dish to create your crust layer. Place in the refrigerator while you prepare the next layer.
  2. Make the Cream Cheese Layer: In a large bowl, beat the softened cream cheese with sugar until smooth and fluffy. Fold in 1 cup of whipped topping until well combined and no streaks remain. Spread this mixture evenly over the chilled Oreo crust, making sure to reach all corners. Return to the refrigerator.
  3. Prepare the Chocolate Pudding: Whisk together the instant chocolate pudding mix with cold milk for about 2 minutes until it begins to thicken. Let it sit for 5 minutes to fully set. Carefully spread the chocolate pudding over the cream cheese layer, creating a smooth, even surface. Refrigerate for at least 2 hours or until the pudding is completely set.
  4. Add Toppings: Spread the remaining whipped topping over the set chocolate pudding layer. Arrange mini marshmallows on top in an even layer. If desired, use a kitchen torch to lightly toast the marshmallows until golden brown.
  5. Final Touches and Chill: Drizzle the melted chocolate over the entire dessert in a decorative pattern. Sprinkle with graham cracker crumbs and additional chocolate shavings if desired. Refrigerate for at least 1 more hour before serving to allow all layers to set properly. Cut into squares and serve chilled.

Notes

  • For best results, ensure each layer is fully chilled before adding the next to maintain clean layers.
  • If you don’t have a kitchen torch, you can skip toasting the marshmallows or briefly broil them under supervision.
  • This dessert is best served chilled and consumed within 2-3 days for optimal freshness.
  • You can substitute Oreo cookies with any chocolate sandwich cookies if preferred.
  • To make it gluten-free, use gluten-free chocolate sandwich cookies and gluten-free graham cracker crumbs.

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