Hot Chocolate Lasagna Recipe

Southern Living Hot Chocolate Lasagna sliced on a plate to serve — Photo:
Caitlin Bensel; Food Stylist: Torie Cox

Active Time:

45 mins

Chill Time:

4 hrs 30 mins

Total Time:

5 hrs 15 mins

Servings:

Perfect for gatherings of any kind, hot chocolate lasagna is a rich, no-bake dessert made with whipped cream, hot chocolate mix, and instant pudding, all on top of a chocolate crust and topped with marshmallows and another drizzle of melted chocolate.

Learn how to make hot chocolate lasagna, and impress your family with their new favorite dessert.

Hot Chocolate Lasagna Ingredients

The recipe ingredient list may look a little long, but several of the ingredients are used in multiple layers. To make this, you will need:

Chocolate sandwich cookies: We used Oreos—to make things easier, we make the crust in the food processor, but you can crush the cookies by hand if you like.
Granulated sugar: A little granulated sugar sweetens the cookie crust.
Butter: Melted butter adds moisture to the crust.
Heavy whipping cream: Used in both the cream cheese layer and the topping, we love the flavor of real whipped cream.
Powdered sugar: Sweetening the whipped cream with powdered sugar keeps it very smooth and helps stabilize the whipped cream.
Vanilla extract: Rounds out all the flavors of this dish.
Cream cheese: Softened cream cheese makes the hot chocolate layer almost mousse-like in texture.
Dark chocolate-flavored instant hot cocoa mix: Used in two of the layers, this puts the "hot chocolate" in the Hot Chocolate Lasagna. We like the dark chocolate flavor because it's richer in flavor, but the regular will also work.
Chocolate fudge instant pudding mix: Be sure to buy instant pudding mix, not the cook-and-serve kind.
Milk: To make the chocolate pudding layer.

Mini marshmallows: These are added to both the instant pudding layer and also used as a garnish.
Chopped dark chocolate: We like the flavor of melting chopped chocolate with heavy cream for the topping, but a prepared chocolate syrup or hot fudge sauce will also make a delicious topping.

How To Make Hot Chocolate Lasagna

As with any layered no-bake dessert, this recipe requires a few steps, but the final result is more than worth it:

Step 1: Prepare crust. In a food processor, crush the cookies. Add sugar and melted butter and pulse until combined. Press into a greased 13- x 9-inch baking dish and place in refrigerator while making the next layer.
Step 2: Prepare the Hot Chocolate-Cream Cheese layer: First, start by making some whipped cream with powdered sugar and vanilla. In another bowl, beat the softened cream cheese and butter together until smooth. Add the hot chocolate mix and beat until smooth. Fold in about half of the whipped cream, then fold in the rest until smooth. Set the bowl you used for the whipped cream aside; you’ll need it again. Spread mixture into and even layer over the crust, and place the dish back in the fridge.
Step 3: Prepare the instant pudding layer: Whisk together chocolate-fudge-flavor pudding mix with cold milk until starting to thicken, according to the package instructions. Whisk in hot chocolate mix. Stir in mini marshmallows and spread over the Hot Chocolate-Cream Cheese layer. Place back in the refrigerator for about 30 minutes, until the pudding is mostly set.

Step 4: Prepare whipped cream topping: whip the cream with the powdered sugar and vanilla until stiff peaks form (but don’t overwhip). Spread the whipped cream over the pudding layer, cover, and chill at least 4 hours until everything is set. When ready to serve, sprinkle with marshmallows. Melt together chocolate with a couple tablespoons of cream, and drizzle over the marshmallows, and serve immediately.

How To Store Hot Chocolate Lasagna

While it's best within 24 hours, Hot Chocolate Lasagna can be stored, covered, in the refrigerator for up to 3 days.

Ingredients

Crust:

Cooking spray
32 chocolate sandwich cookies (such as Oreo), from 1 (18.12 oz. pkg.)
3 Tbsp. granulated sugar
1/2 cup (4 oz.) unsalted butter, melted

Hot Chocolate-Cream Cheese Layer:

1 cup cold heavy whipping cream
1/4 cup powdered sugar
1 tsp. vanilla extract
1 (8 oz.) pkg. cream cheese, softened
1/2 cup (4 oz.) unsalted butter, softened
4 (1.25 oz.) packets dark chocolate-flavor instant hot cocoa mix

Chocolate Pudding Layer:

2 (3.9 oz.) pkgs. chocolate fudge instant pudding mix
2 3/4 cups cold milk
1 (1.25 oz.) packet dark chocolate-flavor instant hot cocoa mix
1 1/2 cups mini marshmallows

Whipped Cream Topping:

2 1/3 cups plus 2 Tbsp. cold heavy whipping cream, divided
1 cup powdered sugar
3/4 tsp. vanilla extract
1 (4 oz.) bar dark chocolate, chopped
2 cups mini marshmallows

Directions

Grease a 13- x 9-in. baking pan or dish with cooking spray.
Prepare crust:

In a food processor, pulse cookies until fine crumbs form. Add sugar and melted butter; pulse until combined. Press crust into prepared pan and place in refrigerator while preparing the other layers.
Prepare Hot Cocoa-Cream Cheese Layer:

In a large bowl, whip heavy cream, powdered sugar, and vanilla until it reaches stiff peaks. In a separate large bowl, beat butter and cream cheese together until smooth. Add hot cocoa mix and beat until combined. Fold cream into cream cheese mixture. Set the bowl you used to whip the cream aside. Spread cream cheese mixture in an even layer over the crust, and place back in the refrigerator while preparing the next layer.
Prepare Chocolate Pudding Layer:

In a large bowl, whisk together pudding mix and milk until smooth and starting to thicken. Whisk in hot chocolate mix until smooth and stir in marshmallows. Spread in an even layer over Hot Cocoa-Cream Cheese Layer. Place in refrigerator and chill until nearly set, about 30 minutes.
Prepare topping:

Whip 2 1/3 cups heavy cream, powdered sugar, and vanilla until it reaches stiff peaks. Spread over Chocolate Pudding Layer in an even layer.
Chill dessert at least 4 hours until fully set and ready to serve.
When ready to serve, sprinkle top of dessert with marshmallows. In a medium microwave-safe bowl, combine remaining 2 tablespoons heavy cream and chopped chocolate. Microwave on HIGH in 20-second intervals, stirring between each, until melted and smooth. Drizzle over marshmallows. Serve immediately.

Frequently Asked Questions

Can I make the crust without a food processor?

Yes! Be sure to crush the cookies to fine crumbs (you can use a double layer of zip-top plastic bags and crush with a rolling pin). Then just stir in the sugar and butter until evenly combined.
Can I use whipped topping instead of whipped cream?

While we appreciate real whipped cream, we can also appreciate a time saver. If you’d like to swap whipped topping for the whipped cream, you’ll need about 2 cups for the Hot Chocolate-Cream Cheese layer and 4 1/2 to 4 2/3 cups for the topping.