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Hot Chocolate Lasagna Recipe

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Indulge in layers of Oreo crust, hot chocolate mousse, and creamy pudding with this irresistible Hot Chocolate Lasagna dessert!

  • Total Time: 4 hours (including chilling time)
  • Yield: 12-16 slices 1x

Ingredients

Scale

For Oreo Crust:

  • 36 Oreo cookies-ground
  • 1/2 cup unsalted butter-melted

Hot Chocolate Cheesecake Mousse Layer:

  • 1/2 cup unsalted butter-softened
  • 8 oz. cream cheese-softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 5 (0.73 oz) envelops of instant hot cocoa mix (milk chocolate flavor)
  • 1 1/2 cups heavy whipping cream

Chocolate Pudding Layer:

  • 2 (3.8 oz.) chocolate instant pudding mix
  • 2 3/4 cups milk
  • 1 cup mini marshmallows

Topping:

  • 1 1/4 cups heavy whipping cream (or 2 1/2 cups whipped cream)
  • 2 Tablespoons powdered sugar
  • 2 cups mini marshmallows
  • Chocolate topping or Nutella for serving

Instructions

  • Start with the crust: Throw your Oreos into a food processor and pulse until they’re finely ground. Don’t bother scraping out the filling – it adds to the flavor! Mix the crumbs with melted butter and press it into the bottom of a 9×13 inch pan. Pop it into the fridge or freezer to set while you prep the next layer.
  • Make the hot chocolate cheesecake mousse: In one bowl, beat together the softened butter, cream cheese, powdered sugar, and vanilla until smooth and creamy. In another bowl, whip the heavy cream with the hot cocoa mix until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture – go slow and steady to keep it light and airy. Spread this layer over the Oreo crust and return it to the fridge to firm up.
  • Prepare the pudding layer: Whisk together the chocolate pudding mix and cold milk until it thickens, then stir in a cup of mini marshmallows. Spread this over the mousse layer and – you guessed it – back to the fridge or freezer to set.
  • Top it off with whipped cream: Whip the remaining heavy cream with powdered sugar until stiff peaks form. Spread it evenly over the pudding layer, then sprinkle with the rest of the mini marshmallows. Chill the whole thing in the fridge for at least a few hours, or better yet, overnight.
  • Serve with a drizzle of chocolate or Nutella: Right before serving, drizzle some melted chocolate, Nutella, or even a store-bought chocolate syrup over the top. It’s the final touch that makes this dessert truly irresistible.

Notes

Serving ideas to impress your guests

I love serving this dessert in individual mason jars or mini trifle bowls for a cute presentation at dinner parties. Top each jar with extra whipped cream, marshmallows, and a little chocolate drizzle. Pair it with shortbread or graham crackers for dipping – trust me, they’re the perfect complement!

  • Author: Jessica
  • Prep Time: 30 minutes
  • Cook Time: N/A (no-bake)
  • Category: Dessert