This Hot Chocolate Lasagna is as fun and heartwarming as it sounds. Think of it as a dessert lasagna, where each layer adds its unique texture and flavor. From the crunchy Oreo crust to the creamy layers of hot chocolate mousse and pudding, right up to the fluffy marshmallow topping, it all comes together in an irresistible dessert.
Despite its impressive appearance, this recipe is wonderfully straightforward. It doesn’t require baking, and the most involved step is probably whisking up the layers. But, let me tell you, every minute is worth it. When my husband gave it a try and couldn’t stop with just one slice, I knew I had a winning recipe on my hands. The kids were over the moon about it too, especially with the gooey marshmallow topping brushed with chocolate syrup!
Now, I want to share this little treasure with you all. Whether you’ve got family coming over or just feel like treating yourself on a lazy Sunday afternoon, this Hot Chocolate Lasagna is the perfect choice. There’s joy in creating something so scrumptious from such simple ingredients, and it’s a great way to enjoy some family time in the kitchen, too. Who wouldn’t love taking part in building layers of chocolate decadence?
Even if you’re not a seasoned baker, don’t fret. This dessert is designed to look fancy without any of the fuss. So, next time you’re looking for a tasty, no-bake treat that will leave everyone smiling, give this Hot Chocolate Lasagna a try. It’s a little slice of happiness that’s bound to become a family favorite!
How to Make Hot Chocolate Lasagna
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Ingredients
- 36 Oreo cookies, finely ground
- ½ cup melted unsalted butter
- ½ cup softened unsalted butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 5 packets (0.73 oz each) milk chocolate instant hot cocoa mix
- 1 ½ cups heavy whipping cream
- 2 boxes (3.8 oz each) chocolate instant pudding mix
- 2 ¾ cups milk
- 1 cup mini marshmallows
- 1 ¼ cups heavy whipping cream (or 2 ½ cups prepared whipped cream)
- 2 tbsp powdered sugar
- 2 cups mini marshmallows
- Chocolate syrup or Nutella for drizzling
Directions
Start by crushing the Oreo cookies into fine crumbs using a food processor. Combine these crumbs with the melted butter and press firmly into the base of a 13×9-inch dish. Pop it in the fridge to chill while you prepare the next layer.
For the mousse, blend the softened butter, cream cheese, vanilla, and powdered sugar until creamy. In a separate bowl, whip the heavy cream and cocoa mix until stiff. Incorporate half of this whipped cream into the cheese mixture, then gently fold in the remaining cream. Spread this evenly over the cookie crust and refrigerate.
For the pudding layer, mix the chocolate pudding with milk until it thickens. Stir in the mini marshmallows and spread over the mousse layer. Chill until set.
Whip the remaining heavy cream with powdered sugar until stiff peaks form. Spread this whipped topping over the pudding layer. Refrigerate for several hours or overnight for the best texture.
When ready to serve, garnish with the remaining mini marshmallows and drizzle with chocolate syrup or Nutella. Enjoy this delightful treat!
Storing Suggestion
Store any leftover Hot Chocolate Lasagna in the refrigerator in an airtight container. This dessert will keep well for about 3–4 days, allowing the flavors to meld even more.
Cooking Tips
To enhance the flavor, consider adding a teaspoon of espresso powder to the chocolate pudding mix. This will intensify the chocolate taste without leaving a coffee flavor in the dessert.
Serving Suggestions
Pair your Hot Chocolate Lasagna with a dollop of whipped cream and a dusting of cocoa powder. It also goes wonderfully with a scoop of vanilla ice cream or a cold glass of milk!
Ingredient Substitutions
If you’re out of Oreos, substitute with any chocolate sandwich cookie you have on hand. For a lighter option, you can use Greek yogurt in place of some or all of the cream cheese.
Seasonal Variations
During the holiday season, add a pinch of cinnamon or nutmeg to the whipped cream for a festive touch. In the summertime, incorporate fresh berries in between the layers for a fruity addition.
Allergen Information
This recipe contains dairy and gluten. For a gluten-free version, use gluten-free sandwich cookies. To make it dairy-free, explore plant-based cream cheese and whipped toppings.
Frequently Asked Questions
Can I prepare this dessert in advance?
Absolutely! Hot Chocolate Lasagna is a great make-ahead dish. You can prepare it the day before your event and let it sit in the refrigerator overnight. This will allow the layers to firm up nicely, making it easier to serve and even more delicious.
What should I do if my layers aren’t setting?
If your layers aren’t setting, ensure each layer is chilled before adding the next one. Patience is key, as adequate chilling time allows the dessert to firm up properly. If necessary, place the dish in the freezer for short intervals to speed up the process.
Can I use homemade pudding instead of instant?
Yes, you can. Homemade pudding offers a unique taste and texture. Just ensure it’s thoroughly chilled and spreadable. Note that using homemade pudding might increase preparation time, so plan accordingly.
Is there a way to make it less sweet?
You can reduce the sweetness by cutting back on the powdered sugar in the cheesecake layer. Another option is to use unsweetened whipped cream for the topping. These adjustments will balance the dessert’s sweetness while still providing a rich chocolaty flavor.
Can I freeze Hot Chocolate Lasagna?
Freezing is possible, but the texture might change, especially with the whipped cream layer. If you decide to freeze it, wrap it tightly and consume it within a month. Thaw in the refrigerator for several hours before serving for best results.
What’s the best way to crush Oreos?
The most efficient way to crush Oreos is with a food processor. However, if you don’t have one, you can put the cookies in a resealable bag and crush them with a rolling pin. This method works well and can be quite a bit of fun!
Hot Chocolate Lasagna
Ingredients
- 36 Oreo cookies finely ground
- 1/2 cup unsalted butter melted
- 1/2 cup unsalted butter softened
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 5 packets milk chocolate instant hot cocoa mix 0.73 oz each
- 1 1/2 cups heavy whipping cream
- 2 boxes chocolate instant pudding mix 3.8 oz each
- 2 3/4 cups milk
- 1 cup mini marshmallows
- 1 1/4 cups heavy whipping cream or 2 1/2 cups prepared whipped cream
- 2 tbsp powdered sugar
- 2 cups mini marshmallows
- Chocolate syrup or Nutella for drizzling
Instructions
- Process the whole Oreo cookies in a food processor until fine crumbs form. Mix with melted butter and press into a 13x9-inch dish. Chill.
- Beat softened butter and cream cheese with vanilla and powdered sugar until creamy.
- Whip heavy cream with hot cocoa mix until stiff peaks form. Fold into the cream cheese mixture and spread over the crust. Chill.
- Whisk pudding mix and milk until thickened. Mix in mini marshmallows and spread over the mousse layer. Chill.
- Whip heavy cream with powdered sugar until stiff peaks form. Spread over pudding layer and chill for several hours or overnight.
- Top with mini marshmallows and drizzle with chocolate syrup or Nutella before serving.
