Description

This decadent Hot Chocolate Lasagna recipe layers a crunchy Oreo crust, creamy hot chocolate mousse, rich chocolate pudding, and fluffy hot cocoa whipped cream topped with mini marshmallows. Perfect for chocolate lovers, this no-bake dessert delivers a deliciously indulgent treat with a beautiful layered presentation, ideal for parties or cozy gatherings.

Ingredients

Scale

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 (1 cup for layering, ½ cup for garnish)

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Instructions

Prepare the Crust: Line a 9×9-inch baking dish with parchment paper. In a medium bowl, combine crushed Oreo cookie crumbs and melted butter, mixing thoroughly until evenly coated. Press the mixture firmly into the bottom of the lined baking dish, smoothing it into an even layer with your hand or a flat-bottomed glass. Set aside.
Make Hot Cocoa Whipped Cream: In a large mixing bowl, stir together the thawed whipped topping and hot cocoa mix until fully blended and smooth. Divide this mixture into two equal portions—set one portion aside for the mousse layer and keep the other for the topping.
Prepare Hot Chocolate Mousse Layer: Using a hand mixer, beat the softened butter, cream cheese, confectioners’ sugar, and vanilla extract in a medium bowl until smooth and creamy. Gently fold half of the hot cocoa whipped cream into the cream cheese mixture until just combined. Spread this mousse evenly over the prepared crust and smooth the top with a spatula. Refrigerate this layer to chill while preparing the pudding.
Make Pudding Layer: In a large bowl, whisk the chocolate fudge instant pudding mix with whole milk until the mixture begins to thicken. You may use a handheld mixer for faster and smoother results.
Assemble the Layers and Chill: Remove the dessert from the refrigerator. Evenly sprinkle 1 cup of mini marshmallows over the mousse layer. Carefully spread the prepared pudding evenly on top of the marshmallows. Then, spread the remaining half of the hot cocoa whipped cream over the pudding layer. Refrigerate the assembled dessert for at least 4 hours or overnight to allow all layers to set fully.
Garnish and Serve: Before serving, top the dessert with the reserved ½ cup mini marshmallows. Slice into 9 pieces and serve chilled for a rich and satisfying treat.

Notes

Be sure to chill the lasagna for at least 4 hours to ensure layers set properly and achieve the best texture.
For easier slicing, use a warm knife and wipe clean between cuts to maintain clean layers.
Feel free to use reduced-fat or sugar-free pudding mixes for a lighter variation, though it may affect texture.
The dessert can be stored covered in the refrigerator for up to 3 days.
To make it more festive, add chocolate shavings or dust with cocoa powder before serving.

Nutrition

Serving Size: 1 piece (1/9 of recipe)
Calories: 400 kcal
Sugar: 30 g
Sodium: 210 mg
Fat: 25 g
Saturated Fat: 13 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 55 mg