Hot Chocolate Lasagna

How to make Hot Chocolate Lasagna

Ingredients

For Oreo Crust:

36 Oreo cookies-ground

½ cup unsalted butter-melted

Hot Chocolate Cheesecake Mousse Layer:

½ cup unsalted butter-softened

8 oz. cream cheese-softened

1 cup powdered sugar

1 teaspoon vanilla

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

1 ½ cups heavy whipping cream

Chocolate Pudding Layer:

2 (3.8 oz.) chocolate instant pudding mix

2 ¾ cups milk

1 cup mini marshmallows

Topping:

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

To make the crust: place whole Oreo cookies with the filling in a food processor and ground in fine crumbs. Stir in melted butter and press the mixture in the bottom of 13 x 9 inches casserole dish.

Place in the fridge or freezer to firm while making next layer.

To make Hot Chocolate Cheesecake Mousse Layer: beat softened butter and cream cheese with vanilla and powdered sugar until creamy and smooth.

In another bowl beat heavy whipping cream and instant milk chocolate powder until stiff peaks form.

Fold half of hot chocolate whipped cream in cheesecake mixture, then fold in another half ( scrape well the bottom of the bowl to incorporate everything well). Then, spread over the crust and set in the fridge or freezer to firm.

For pudding layer: in a bowl whisk instant chocolate pudding mix and milk until it starts thickening.

Stir in mini marshmallows and spread over hot chocolate mousse layer. Place in the fridge or freezer to set.

When pudding layer has set, make whipped cream. Beat heavy whipping cream and powdered sugar until stiff peaks form. Spread whipped cream on top of pudding layer and place in the fridge for a few hours or better overnight.

Before serving scatter 2 cups of mini marshmallows over whipped cream.

Serve drizzled with melted chocolate, Nutella or chocolate topping.

Store leftovers in the fridge.

Nutrition Information:

Calories: 370 | Total Fat: 26 grams. | Saturated Fat: 14 grams. | Cholesterol: 60 milligrams | Sodium: 280 milligrams | Total Carbohydrates: 32 grams | Dietary Fiber: 2 grams | Sugars: 22 grams | Protein: 4 grams

Frequently Asked Questions:

Can I use a different type of cookie for the crust?

Yes, you can experiment with different cookies for the crust. Graham crackers or chocolate graham crackers are commonly used alternatives to Oreos for making crusts in dessert recipes.

Is there a substitute for heavy whipping cream in the recipe?

While heavy whipping cream provides a rich and creamy texture, you can substitute it with whipped topping or whipped topping alternatives for a lighter version of the dessert.

Can I use homemade hot cocoa mix instead of instant hot cocoa envelopes?

Yes, you can use homemade hot cocoa mix in place of instant envelopes.

Adjust the quantity to achieve the desired level of chocolate flavor.