Description
Hot Chocolate Lasagna is a decadent no-bake layered dessert featuring a crunchy Oreo cookie crust, a creamy cream cheese layer, rich chocolate pudding, fluffy whipped topping, and sweet marshmallows, finished with warm hot fudge and chocolate chips. Perfect for chocolate lovers and gatherings, this dessert sets in the fridge for a luscious chilled treat.
Ingredients
Scale
Crust
- 36 Oreo cookies, finely crushed
- 1/2 cup unsalted butter, melted
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Chocolate Pudding Layer
- 2 (3.9 oz) packages instant chocolate pudding mix
- 3 1/4 cups cold milk
Toppings
- 1 1/2 cups mini marshmallows
- 1 1/2 cups whipped topping (Cool Whip or homemade whipped cream)
- 1/2 cup hot fudge sauce, warmed
- 1/2 cup mini chocolate chips
- Additional mini marshmallows for garnish
Instructions
- Prepare the Crust: Combine finely crushed Oreo cookies with melted unsalted butter until the mixture is well blended and sandy. Press this mixture firmly into the bottom of a 9×13 inch baking dish to form an even crust layer.
- Chill the Crust: Place the crust in the refrigerator to set while preparing the next layers, ensuring it becomes firm and holds together well.
- Make the Cream Cheese Layer: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add heavy whipping cream and vanilla extract, then beat together until the mixture is fluffy and light.
- Layer the Cream Cheese Mixture: Spread the cream cheese mixture evenly over the chilled Oreo crust, smoothing the top with a spatula.
- Prepare the Chocolate Pudding: In a separate bowl, whisk together the instant chocolate pudding mix and cold milk until the pudding thickens, about 2 minutes.
- Add the Pudding Layer: Spread the thickened pudding over the cream cheese layer in the baking dish, covering it evenly.
- Apply the Marshmallow and Whipped Topping Layers: Sprinkle mini marshmallows evenly over the chocolate pudding layer, then spread the whipped topping over the marshmallows to create a fluffy white layer.
- Add the Final Toppings: Drizzle warm hot fudge sauce generously over the whipped topping layer. Sprinkle mini chocolate chips and additional mini marshmallows on top for extra texture and visual appeal.
- Chill the Lasagna: Refrigerate the assembled hot chocolate lasagna for at least 4 hours, or until fully set and chilled through, allowing the layers to meld together.
- Serve: Once chilled, slice into squares and serve cold as a rich, indulgent dessert.
Notes
- For best results, ensure all layers are evenly spread for clean slices.
- You can substitute regular marshmallows in place of mini marshmallows if needed.
- Use homemade whipped cream instead of Cool Whip for a fresher taste.
- If you prefer a stiffer crust, chill the crust for 30 minutes prior to adding cream cheese layer.
- For an extra chocolate kick, add a sprinkle of cocoa powder on top before serving.
