Ingredients
Equipment
Method
Make the crust
- Pulse the cookies in a food processor until finely crushed, then mix with the melted butter.
- Press the crumbs firmly into the bottom of a 9x13-inch baking dish.
- Refrigerate the crust for 10 minutes.
Make the hot chocolate layer
- Beat the cream cheese, powdered sugar, and hot cocoa mix in a large bowl until smooth.
- Fold in 1 tub of whipped topping.
- Spread the mixture evenly over the chilled crust.
Make the pudding layer
- Whisk the pudding mix and cold milk in a medium bowl for 2 minutes.
- Let stand for 3 minutes to thicken.
- Spread the pudding evenly over the hot chocolate layer.
Finish the lasagna
- Spread the remaining tub of whipped topping over the pudding.
- Scatter the mini marshmallows and shaved chocolate over the top.
- Cover and refrigerate for at least 6 hours before slicing.
Notes
For neat slices, use a warm, dry knife and wipe it between cuts. Store covered in the refrigerator for up to 4 days; it can be frozen. For a gluten-free version, use gluten-free chocolate sandwich cookies.
