Description
This No-Bake Hot Chocolate Lasagna is a decadent layered dessert that combines the rich flavors of Oreo crust, creamy cream cheese frosting, chocolate pudding, and fluffy marshmallow topping. Perfect for chocolate lovers, this cool and creamy treat requires no oven time and is ideal for parties or cozy nights in.
Ingredients
Scale
Crust
- 34 Oreo cookies (regular, not double-stuffed)
- 1/2 cup salted butter (melted)
Cream Cheese Layer
- 1/2 cup salted butter (softened)
- 8 ounces cream cheese (softened)
- 1 ¼ cups heavy cream
- 1 cup powdered sugar
- ½ cup hot chocolate powder (3-5 packets, depending on packet size)
- 2 teaspoons vanilla extract
Chocolate Pudding Layer
- 2 packages instant chocolate pudding (3.8 oz each)
- 2 tablespoons hot chocolate powder (about 1 packet)
- 2 ¾ cups cold milk
- 1 ½ cups mini marshmallows
Marshmallow Topping Layer
- 2 cups heavy cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
- ½ cup mini marshmallows (or freeze dried marshmallows)
- ¼ cup mini chocolate chips
Instructions
- Prepare the crust: Crush 34 Oreo cookies finely using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Mix the crushed cookies with 1/2 cup melted salted butter until well combined. Press this mixture evenly into the bottom of a 9×13-inch pan to form the crust. Chill in the refrigerator while preparing the next layers.
- Make the cream cheese layer: In a mixing bowl, beat together 1/2 cup softened salted butter and 8 ounces softened cream cheese until smooth and creamy. Gradually add 1 ¼ cups heavy cream while continuing to beat until fluffy. Add 1 cup powdered sugar, ½ cup hot chocolate powder, and 2 teaspoons vanilla extract, and beat until fully incorporated. Spread this layer evenly over the chilled Oreo crust. Refrigerate to set.
- Prepare the chocolate pudding layer: In a separate bowl, whisk together 2 packages of instant chocolate pudding mix, 2 tablespoons hot chocolate powder, and 2 ¾ cups cold milk until thickened, about 2 minutes. Fold in 1 ½ cups mini marshmallows gently. Spread this pudding mixture over the cream cheese layer evenly. Chill the dish to allow the pudding to set.
- Create the marshmallow topping: In a clean, chilled bowl, whip 2 cups heavy cream with ¾ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Spread this whipped cream layer over the pudding layer smoothly.
- Garnish and serve: In a small microwave-safe bowl, melt ½ cup semi-sweet chocolate chips with 2 tablespoons heavy cream until smooth. Drizzle this chocolate ganache over the top whipped layer. Sprinkle ½ cup mini marshmallows and ¼ cup mini chocolate chips evenly on top for garnish. Chill the entire dessert for at least 2 hours before serving for the best texture and flavor.
Notes
- Use regular Oreo cookies, not double stuffed, for the best crust texture.
- For easier spreading, ensure the butter and cream cheese are softened to room temperature.
- Chill each layer before adding the next to achieve distinct layers and prevent mixing.
- You can substitute freeze-dried marshmallows for mini marshmallows in the topping for a different texture.
- Store the dessert in the refrigerator and consume within 3-4 days for freshness.
