This is an amazing dessert to make around Christmastime or anytime really. It truly tastes like a decedant hot chocolate treat! A sweet Oreo crust is topped with a creamy hot chocolate cheesecake followed by silky pudding and whipped topping layers for a no-bake heavenly dessert. Enjoy!
Ingredients:
For the Oreo Crust:
- 1 package (14.3 ounces) Oreo cookies
- 1/2 cup unsalted butter, melted
For the Hot Chocolate Cheesecake Layer:
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup hot chocolate mix
- 1 8 oz. carton Cool Whip
For the Pudding Layer:
- 1 small box dark chocolate pudding mix
- 1 1/2 cups milk
For the Whipped Cream Layer:
- 1 8 oz. carton Cool Whip
- Mini marshmallows and chocolate shavings for garnish
Instructions:
For the Oreo Crust:
- In a food processor, pulse the Oreo cookies until they become fine crumbs.
- Combine the Oreo crumbs with melted butter and press the mixture into the bottom of a 9×13-inch baking dish. Chill in the refrigerator while preparing the next layer.
For the Hot Chocolate Cheesecake Layer:
- In a large bowl, beat the softened cream cheese until smooth.
- Add granulated sugar, cocoa powder, vanilla extract, and hot chocolate mix, continuing to beat until well combined.
- Gently fold in the Cool Whip until the mixture is light and fluffy.
- Spread the hot chocolate cheesecake layer over the Oreo crust evenly.
For the Pudding Layer:
- Whisk pudding and milk together until smooth. Pour over hot chocolate cheesecake layer and refrigerate for at least one hour.
For the Whipped Cream Layer:
- Spread the Cool Whip over the hot chocolate cheesecake layer.
Assembly:
- Garnish with mini marshmallows and chocolate shavings.
- Refrigerate the Hot Chocolate Lasagna for at least 4 hours or overnight to set.
