Description
This decadent Hot Chocolate Lasagna recipe features layers of crushed Oreo cookie crust, creamy sweetened cream cheese, rich chocolate pudding, mini marshmallows, and whipped topping, drizzled with warm hot fudge sauce and sprinkled with mini chocolate chips and extra marshmallows. Perfectly chilled for a refreshing dessert, this no-bake treat combines classic chocolate flavors with a luscious creamy texture, serving 16 slices that are perfect for gatherings and celebrations.
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
Topping
- 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 the finely crushed Oreo cookies with melted unsalted butter until the crumbs are evenly moistened.
- Form the Crust: Press the Oreo and butter mixture firmly into the bottom of a 9×13 inch baking dish to create an even crust layer.
- Chill the Crust: Refrigerate the crust for about 10-15 minutes or until set and firm enough to hold the next layer.
- Make the Cream Cheese Layer: Beat the softened cream cheese with granulated sugar until smooth and creamy.
- Incorporate Whipping Cream and Vanilla: Add the heavy whipping cream and vanilla extract to the cream cheese mixture and beat again until the mixture is fluffy and light.
- Spread Cream Cheese Layer: Evenly spread the cream cheese mixture over the chilled Oreo crust layer.
- Prepare Chocolate Pudding: Whisk together the instant chocolate pudding mix with cold milk until thickened, usually about 2 minutes.
- Layer Pudding: Spread the chocolate pudding evenly over the cream cheese layer.
- Add Marshmallows: Sprinkle 1 1/2 cups of mini marshmallows evenly over the chocolate pudding layer.
- Top with Whipped Topping: Spread the whipped topping over the mini marshmallows gently to cover them completely.
- Drizzle Hot Fudge Sauce: Warm the hot fudge sauce slightly and drizzle it evenly over the whipped topping.
- Sprinkle Chocolate Chips and Marshmallows: Add mini chocolate chips and additional mini marshmallows as garnish on top.
- Chill to Set: Refrigerate the entire assembled dessert for at least 4 hours, or until all layers are set and firm for clean slices.
- Serve: Slice into 16 squares and serve chilled for the best flavor and texture.
Notes
- Use a food processor or a sealed bag and rolling pin to finely crush the Oreos.
- Ensure the cream cheese is fully softened for a smooth cream cheese layer.
- Do not substitute instant pudding mix for regular pudding, as instant sets without cooking.
- The dessert can be made a day ahead to allow flavors to meld.
- Store leftovers covered in the refrigerator and consume within 3 days for best quality.
- For a lighter version, consider reduced-fat cream cheese and whipped topping options, though the texture and richness may vary.
- Homemade whipped cream can replace store-bought whipped topping if desired.
