No-Bake Hot Chocolate Lasagna
A dark Oreo crust supports two separate chocolate layers: a hot cocoa cream-cheese filling and chocolate pudding. A thick layer of whipped topping, mini marshmallows, and chocolate sauce finishes the squares.
There is no baking, but the chilling time matters. Firming the cream-cheese layer before adding the pudding helps keep them distinct, and at least 6 hours in the refrigerator makes the dessert easier to slice. Overnight is even better.
Ingredients for Hot Chocolate Lasagna
- 36 chocolate sandwich cookies, such as Oreos, finely crushed
- 6 tablespoons unsalted butter, melted (85g)
- 8 ounces cream cheese, softened (225g)
- 1/2 cup powdered sugar (60g)
- 1/3 cup instant milk-chocolate hot cocoa mix (40g)
- Two 8-ounce tubs prepared whipped topping, thawed (450g total), divided
- Two 3.4-ounce packages instant chocolate pudding mix (195g total)
- 3 cups cold milk, or the amount specified on the pudding packages if different
- 1 1/2 cups mini marshmallows (75g)
- About 1/3 cup chocolate sauce, for drizzling
Optional: 1 teaspoon vanilla extract for the cream-cheese layer. Use instant pudding, not cook-and-serve pudding.
How to Make No-Bake Hot Chocolate Lasagna
- Make the crust: Mix the finely crushed cookies with the melted butter until the crumbs resemble damp sand and clump when squeezed.
- Press and chill: Press the crumbs firmly and evenly into the bottom of a 9-by-13-inch baking dish. The base should be level and compact, with no loose crumbs around the edges. Refrigerate while making the filling.
- Make the hot chocolate layer: Beat the softened cream cheese until smooth. Beat in the powdered sugar and hot cocoa mix, along with the vanilla if using. Fold in one tub of whipped topping until no large streaks remain. The mixture should be spreadable but hold its shape.
- Spread and briefly chill: Spread the filling over the crust, reaching the edges of the dish. Refrigerate until the surface no longer looks fluid and is firm enough to support the pudding, about 15 to 20 minutes.
- Mix the pudding: Whisk the instant pudding mix with the measured cold milk until smooth. Let it stand briefly, until it begins to thicken and hold whisk trails.
- Add the remaining layers: Gently spread the pudding over the cream-cheese layer without pressing into it. Spread the second tub of whipped topping over the pudding, covering it from edge to edge.
- Chill until set: Cover the dish without letting the cover touch the topping. Refrigerate for at least 6 hours, preferably overnight, until the dessert cuts into squares with visible layers.
- Finish and serve: Shortly before serving, scatter the mini marshmallows over the top and drizzle with chocolate sauce. Cut into 12 squares with a sharp knife, wiping the blade between cuts.
How to Keep the Layers Distinct
Wait until the cream-cheese layer has firmed before adding the pudding. The pudding should also thicken enough to spread as its own layer rather than run into the filling. If the squares smear when cut, give the pan more time in the refrigerator.
Refrigerated or Frozen?
Refrigeration gives the dessert a soft, creamy texture. For a firmer slice, freeze the assembled pan for several hours or overnight, then let it soften in the refrigerator until a knife passes through the layers without force. A frozen slice will not have the same texture as a refrigerator-chilled one.
Make-Ahead and Storage
Make and chill the layered dessert ahead, but leave off the marshmallows and chocolate sauce until close to serving so the finish stays distinct. Cover leftovers or transfer them to an airtight container and refrigerate. For the best topping quality, aim to eat them within 48 hours; whipped topping may lose quality or separate over time.
For another no-bake Oreo dessert, try Oreo pudding cups. For a spoonable chocolate dessert, see easy chocolate mousse.
Nutrition
Approximate nutrition per square, based on 12 servings: 480 calories, 6g protein, 28g fat, and 53g carbohydrates. Approximate nutrition per 100g: 245 calories, 3g protein, 14g fat, and 27g carbohydrates. Values vary with the brands of cookies, whipped topping, pudding, milk, and chocolate sauce used.
No-Bake Hot Chocolate Lasagna
Equipment
- 9-by-13-inch baking dish
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Sharp knife
Ingredients
For the crust
- 36 chocolate sandwich cookies, such as Oreos, finely crushed
- 6 tablespoons unsalted butter, melted (85 g)
For the hot chocolate layer
- 8 ounces cream cheese, softened (225 g)
- 1/2 cup powdered sugar (60 g)
- 1/3 cup instant milk-chocolate hot cocoa mix (40 g)
- 1 tub prepared whipped topping, thawed (8 ounces; 225 g)
- 1 teaspoon vanilla extract (optional)
For the pudding layer
- Two 3.4-ounce packages instant chocolate pudding mix (195 g total)
- 3 cups cold milk, or the amount specified on the pudding packages if different
For the topping
- 1 tub prepared whipped topping, thawed (8 ounces; 225 g)
- 1 1/2 cups mini marshmallows (75 g)
- About 1/3 cup chocolate sauce
Instructions
- Mix the crushed cookies with the melted butter until the crumbs resemble damp sand and clump when squeezed.
- Press the crumbs firmly and evenly into the bottom of a 9-by-13-inch baking dish. Refrigerate while making the filling.
- Beat the softened cream cheese until smooth. Beat in the powdered sugar, hot cocoa mix, and optional vanilla.
- Fold in one tub of whipped topping until no large streaks remain.
- Spread the cream cheese mixture evenly over the crust. Refrigerate for 15 to 20 minutes, until firm enough to support the pudding.
- Whisk the instant pudding mix with the cold milk until smooth. Let stand briefly until it begins to thicken and holds whisk trails.
- Gently spread the pudding over the cream cheese layer without pressing into it.
- Spread the remaining tub of whipped topping evenly over the pudding.
- Cover the dish without letting the cover touch the topping. Refrigerate for at least 6 hours, preferably overnight, until set.
- Shortly before serving, scatter the mini marshmallows over the top and drizzle with chocolate sauce.
- Cut into 12 squares with a sharp knife, wiping the blade between cuts.
Tips
- Use instant pudding, not cook-and-serve pudding.
- Let the cream cheese layer firm before adding the pudding to keep the layers distinct.
- Allow the pudding to thicken before spreading it over the filling.
- Chill overnight for cleaner slices, and wipe the knife between cuts.
Variations
- Firmer frozen version: Freeze the assembled pan for several hours or overnight, then soften it in the refrigerator until a knife passes through the layers without force.