Hot Chocolate Lasagna
Easy Hot Chocolate Lasagna — no bake dessert with an Oreo cookie crust, chocolate cream cheese layer, hot cocoa-flavored pudding layer made with real hot chocolate mix, thick whipped cream topping, mini marshmallows, cocoa powder dusting, and chocolate drizzle. Zero oven time. Serves 15. Make-ahead overnight.
Equipment
- 9x13-inch baking pan
- Food processor (for Oreo crumbs)
- Electric hand mixer or stand mixer
- large mixing bowl
- Flat measuring cup (for pressing crust)
- Offset spatula (for spreading layers)
- Fine mesh strainer (for cocoa dusting)
- Sharp knife
Ingredients
Oreo Cookie Crust
- 36 Oreo cookies, filling included pulsed to fine crumbs — approximately 3 cups
- 6 tbsp unsalted butter, melted
Chocolate Cream Cheese Layer
- 16 oz full-fat block cream cheese (2 packages) fully softened to room temperature — not tub-style
- 1.5 cups powdered sugar
- 3 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1.5 cups Cool Whip or freshly whipped cream folded in to lighten the layer
Hot Chocolate Pudding Layer
- 2 boxes instant chocolate pudding mix (3.9 oz each)
- 3 cups cold whole milk
- 3 tbsp hot chocolate powder Ghirardelli or Swiss Miss — use premium for best flavor
Whipped Cream Top Layer
- 2.5 cups Cool Whip or freshly whipped cream
Garnish
- 1.5 cups mini marshmallows added within 2 hours of serving
- 1 tbsp unsweetened cocoa powder dusted through fine mesh strainer over marshmallows
- 2 oz dark chocolate, melted drizzled in thin zigzag ribbons over marshmallows
Instructions
- Oreo crust: pulse 36 Oreos to fine crumbs. Mix with melted butter. Press firmly into a 9x13-inch pan using a flat measuring cup for 2 full minutes. Refrigerate 20 minutes.
- Chocolate cream cheese layer: beat fully softened cream cheese until completely smooth. Add powdered sugar, cocoa powder, and vanilla. Beat until smooth and fluffy. Fold in 1½ cups of Cool Whip. Spread evenly over chilled crust. Refrigerate 20 minutes.
- Hot chocolate pudding layer: whisk together instant chocolate pudding mix, cold milk, and hot chocolate powder for 2 minutes until smooth and beginning to thicken. Spread immediately and evenly over the cream cheese layer.
- Whipped cream layer: spread 2½ cups of Cool Whip or freshly whipped cream evenly over the pudding layer in a generous, cloud-like layer.
- Cover tightly with plastic wrap and refrigerate at least 4 hours — overnight strongly preferred.
- Within 2 hours of serving: scatter mini marshmallows across the full surface. Dust lightly with cocoa powder through a fine mesh strainer. Drizzle melted dark chocolate in thin zigzag ribbons.
- Run a knife around the perimeter. Slice into squares with a hot, clean knife wiped between cuts. Serve chilled.
Notes
Use premium hot chocolate mix — Ghirardelli gives the richest hot cocoa flavor. Soften cream cheese to true room temperature before beating. Press Oreo crust firmly for 2 full minutes. Spread pudding immediately after mixing before it sets. Refrigerate overnight for best layer definition and flavor. Add marshmallow garnish within 2 hours of serving. Dust cocoa powder through a fine mesh strainer for an even, light dusting. Dip knife in hot water and wipe between each cut for clean slices.