Ingredients

36 Oreo cookies, ground

½ cup unsalted butter, melted

½ cup unsalted butter, softened

8 oz. cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla

5 (0.73 oz) envelopes of instant hot cocoa mix (milk chocolate flavor)

1 ½ cups heavy whipping cream

2 (3.8 oz.) chocolate instant pudding mix

2 ¾ cups milk

1 cup mini marshmallows

1 ¼ cups heavy whipping cream (or 2 ½ cups whipped cream)

2 tablespoons powdered sugar

2 cups mini marshmallows

Chocolate topping or Nutella for serving

Instructions

Step 1: Place whole Oreo cookies, including the filling, in a food processor and grind to fine crumbs. Stir in the melted butter, then press the mixture firmly into the bottom of a 13 x 9-inch casserole dish. Chill in the fridge or freezer to firm up while preparing the next layer.

Step 2: In a bowl, beat softened butter and cream cheese with vanilla and powdered sugar until smooth and creamy.

Step 3: In a separate bowl, beat 1 ½ cups heavy whipping cream with the instant hot cocoa mix until stiff peaks form. Gently fold half of this whipped hot chocolate cream into the cheesecake mixture, then fold in the remaining half. Scrape the bowl to combine well, then spread the mixture evenly over the crust. Chill to set.

Step 4: Whisk together the instant chocolate pudding mix and milk in a bowl until it begins to thicken. Stir in 1 cup mini marshmallows, then spread this pudding layer over the chilled mousse. Return to the fridge or freezer to set.

Step 5: Once the pudding layer is firm, beat 1 ¼ cups heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form. Spread the whipped cream over the pudding layer. Refrigerate for several hours or preferably overnight.

Step 6: Before serving, scatter 2 cups of mini marshmallows over the whipped cream layer.

Step 7: Drizzle with melted chocolate, Nutella, or your favorite chocolate topping and serve chilled.

Step 8: Store any leftovers covered in the fridge.

Tips & Variations

Use full-fat ingredients for the creamiest texture and richest flavor.

For a festive touch, toast the mini marshmallows lightly before adding them on top.

Swap Nutella with caramel or peanut butter for a different flavor twist.

If you don’t have a food processor, place the Oreo cookies in a zip-top bag and crush with a rolling pin.

Storage

Store leftover Hot Chocolate Lasagna covered in the refrigerator for up to 3 days. The dessert is best enjoyed chilled. When ready to serve, you can add fresh mini marshmallows or a drizzle of chocolate topping to refresh the look. Avoid freezing, as the whipped cream layers may separate upon thawing.

FAQs

Can I make Hot Chocolate Lasagna ahead of time?

Yes, this dessert actually benefits from resting overnight in the fridge, as it allows the layers to set and the flavors to meld perfectly.

Can I use regular cocoa powder instead of instant hot cocoa mix?

Instant hot cocoa mix contains sugar and other flavorings which help sweeten and stabilize the mousse. Using regular cocoa powder alone might require extra sugar and adjustments in texture.

Dessert

Hot Chocolate Lasagna Recipe

Introduction