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Hot Chocolate Lasagna

Hot chocolate lasagna layers a chilled chocolate cookie crust with a fluffy cocoa cream cheese layer, instant chocolate pudding, and whipped topping. Mini marshmallows and finely shaved semisweet chocolate finish this no-bake dessert.
Prep Time 20 minutes
chilling and setting 6 hours 13 minutes
Total Time 6 hours 33 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 620

Ingredients
  

Crust
  • 36 chocolate sandwich cookies finely crushed
  • 6 tbsp unsalted butter melted
Hot chocolate layer
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup powdered sugar
  • 0.5 cup sweetened hot cocoa mix
  • 2 tub (8 oz) frozen whipped topping thawed, divided
Pudding layer
  • 2 box (3.9 oz) instant chocolate pudding mix
  • 3 cup whole milk cold
Topping
  • 1 cup mini marshmallows
  • 1 oz semisweet chocolate finely shaved

Equipment

  • 1 food processor
  • 1 9x13-inch baking dish
  • 1 electric mixer

Method
 

Make the crust
  1. Pulse the cookies in a food processor until finely crushed, then mix with the melted butter.
  2. Press the crumbs firmly into the bottom of a 9x13-inch baking dish.
  3. Refrigerate the crust for 10 minutes.
Make the hot chocolate layer
  1. Beat the cream cheese, powdered sugar, and hot cocoa mix in a large bowl until smooth.
  2. Fold in 1 tub of whipped topping.
  3. Spread the mixture evenly over the chilled crust.
Make the pudding layer
  1. Whisk the pudding mix and cold milk in a medium bowl for 2 minutes.
  2. Let stand for 3 minutes to thicken.
  3. Spread the pudding evenly over the hot chocolate layer.
Finish the lasagna
  1. Spread the remaining tub of whipped topping over the pudding.
  2. Scatter the mini marshmallows and shaved chocolate over the top.
  3. 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.