Hot Chocolate Lasagna Recipe

Introduction

Hot Chocolate Lasagna is a delightful layered dessert that combines rich chocolate flavors with creamy textures. It’s perfect for cozy gatherings or any time you crave a decadent treat that’s easy to prepare. This no-bake dessert impresses with its chocolate cookie crust, creamy layers, and luscious pudding.

Ingredients

• 1 1/2 cups crushed chocolate sandwich cookies (like Oreos, without the cream filling)
• 5 tablespoons unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup instant hot chocolate mix
• 1 1/2 cups whipped cream (or whipped topping), divided
• 1 package (3.9 oz) instant chocolate pudding mix
• 2 cups cold milk
• Optional toppings: chocolate shavings, mini chocolate chips, crushed peppermint candies, cocoa powder for dusting

Instructions

1. Step 1: Crush the chocolate sandwich cookies into fine crumbs using a food processor or place them in a zip-top bag and roll with a rolling pin. Mix the crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9×13-inch dish to form an even crust. Refrigerate for at least 30 minutes to set.
2. Step 2: Beat the cream cheese until smooth and fluffy. Add powdered sugar, cocoa powder, and hot chocolate mix, mixing until fully combined. Fold in 1 1/2 cups of whipped cream gently until the mixture is smooth. Spread this cream cheese layer evenly over the chilled crust.
3. Step 3: Whisk together the instant chocolate pudding mix and cold milk until the pudding thickens. Spread the pudding evenly over the cream cheese layer.
4. Step 4: Spread the remaining whipped cream evenly over the pudding layer.
5. Step 5: Refrigerate the dessert for at least 4 hours or overnight to allow the layers to set. Before serving, garnish with chocolate shavings, mini chocolate chips, crushed peppermint candies, or a light dusting of cocoa powder as desired.

Tips & Variations

• For an extra festive touch, add crushed peppermint candies as a topping during the holiday season.
• You can substitute the chocolate sandwich cookies with chocolate graham crackers for a slightly different texture.
• Use homemade whipped cream for richer flavor instead of store-bought whipped topping.
• Make individual servings by layering in small jars or glasses for a fun presentation.

Storage

Store hot chocolate lasagna covered in the refrigerator for up to 3 days to keep it fresh. When ready to serve, allow it to sit at room temperature for a few minutes to soften slightly. Avoid freezing, as the whipped layers may separate and lose their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make hot chocolate lasagna ahead of time?

Yes, it’s best to prepare it at least 4 hours ahead or overnight to allow the layers to set and the flavors to meld perfectly.

What can I use if I don’t have instant hot chocolate mix?

You can substitute the instant hot chocolate mix with an equal amount of unsweetened cocoa powder and a bit of sugar to taste, but the flavor may be slightly different.

Hot Chocolate Lasagna Recipe

Print Recipe

★★★★★

5 from 119 reviews

This decadent Hot Chocolate Lasagna is a no-bake layered dessert featuring a chocolate cookie crust, creamy cocoa and instant hot chocolate-flavored cream cheese layer, rich chocolate pudding, and a fluffy whipped topping. Perfectly chilled and garnished with chocolate shavings and mini chips, it’s an irresistible treat for chocolate lovers.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Crust Base

• 1 1/2 cups crushed chocolate sandwich cookies (like Oreos, without the cream filling)
• 5 tablespoons unsalted butter, melted

Creamy Layers

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup instant hot chocolate mix
• 1 1/2 cups whipped cream (or whipped topping)

Chocolate Pudding Layer

• 1 package (3.9 oz) instant chocolate pudding mix
• 2 cups cold milk

Whipped Topping

• 1 1/2 cups whipped cream (or whipped topping)

Toppings (Optional)

• Chocolate shavings
• Mini chocolate chips
• Crushed peppermint candies
• Cocoa powder for dusting

Instructions

1. Prepare the Cookie Crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin. Mix the crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of a 9×13-inch dish to create an even crust. Refrigerate for at least 30 minutes to set.
2. Make the Cream Cheese Layer: Beat the cream cheese until smooth and fluffy. Add the powdered sugar, cocoa powder, and hot chocolate mix, mixing until well combined. Fold in the whipped cream until smooth. Spread the cream cheese layer evenly over the chilled crust.
3. Prepare the Chocolate Pudding: Whisk together the instant chocolate pudding mix and cold milk until thickened. Spread the pudding over the cream cheese layer, smoothing it evenly.
4. Add the Whipped Topping: Spread the whipped cream evenly over the pudding layer.
5. Chill and Garnish: Refrigerate the dessert for at least 4 hours or overnight to allow the layers to set. Before serving, garnish with your favorite toppings, such as chocolate shavings, mini chocolate chips, crushed peppermint candies, or a dusting of cocoa powder.

Notes

• For best results, chill the layered dessert overnight to allow flavors to meld and layers to set firmly.
• You can substitute whipped topping for the whipped cream for convenience.
• Use gluten-free chocolate sandwich cookies to make this recipe gluten-free.
• Add crushed peppermint candies for a festive holiday twist.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: hot chocolate lasagna, no bake dessert, layered dessert, chocolate pudding dessert, creamy chocolate dessert