Name: Hot Cocoa Lasagna
Ingredients: 15.5 oz crushed Oreos: This will serve as the dessert’s crust, adding a sweet, chocolatey crunch that pairs beautifully with the creamy layers above.; ½ cup melted salted sweet cream butter: Used to bind the crushed Oreos together for the crust, this butter adds richness and flavor.; 8 oz cream cheese: At the heart of the cheesecake layer, cream cheese provides a creamy texture and tangy flavor that balances the sweetness.; ½ cup softened butter: This ingredient adds moisture and creaminess to the cheesecake filling, helping it achieve the perfect consistency.; 1 cup powdered sugar: Sweetening the cheesecake layer, powdered sugar dissolves easily, ensuring a smooth texture.; 1½ tsp vanilla extract: Vanilla adds depth of flavor, enhancing the overall taste of the dessert.; 1½ cups heavy cream: This is whipped into the cheesecake layer, making it light and airy while adding a luscious mouthfeel.; 6 envelopes hot chocolate mix: This is what gives the cheesecake layer its signature hot cocoa taste, creating a nostalgic flavor profile.; 7.8 oz instant chocolate pudding mix: Essential for the pudding layer, it delivers rich chocolate flavor that contrasts beautifully with the cheesecake.; 2¾ cups whole milk: Used for making the pudding, whole milk ensures a creamy and thick consistency.; 1½ cups mini marshmallows: These add texture to the pudding layer and a whimsical touch that enhances the hot cocoa vibe.; 8 oz whipped topping: Topping the lasagna, whipped topping adds a light, airy finish that complements the richness of the layers beneath.; 2½ cups mini marshmallows: Used for garnishing, they bring that classic hot cocoa look and feel.; ¼ cup chocolate syrup (optional): A drizzle of chocolate syrup is the perfect final touch, adding sweetness and visual appeal.

Description

Indulge in a delicious hot cocoa lasagna with layers of chocolate and marshmallows. The perfect cozy dessert for winter gatherings.

Ingredients

Scale

15.5 oz crushed Oreos: This will serve as the dessert’s crust, adding a sweet, chocolatey crunch that pairs beautifully with the creamy layers above.
½ cup melted salted sweet cream butter: Used to bind the crushed Oreos together for the crust, this butter adds richness and flavor.
8 oz cream cheese: At the heart of the cheesecake layer, cream cheese provides a creamy texture and tangy flavor that balances the sweetness.
½ cup softened butter: This ingredient adds moisture and creaminess to the cheesecake filling, helping it achieve the perfect consistency.
1 cup powdered sugar: Sweetening the cheesecake layer, powdered sugar dissolves easily, ensuring a smooth texture.
1½ tsp vanilla extract: Vanilla adds depth of flavor, enhancing the overall taste of the dessert.
1½ cups heavy cream: This is whipped into the cheesecake layer, making it light and airy while adding a luscious mouthfeel.
6 envelopes hot chocolate mix: This is what gives the cheesecake layer its signature hot cocoa taste, creating a nostalgic flavor profile.
7.8 oz instant chocolate pudding mix: Essential for the pudding layer, it delivers rich chocolate flavor that contrasts beautifully with the cheesecake.
2¾ cups whole milk: Used for making the pudding, whole milk ensures a creamy and thick consistency.
1½ cups mini marshmallows: These add texture to the pudding layer and a whimsical touch that enhances the hot cocoa vibe.
8 oz whipped topping: Topping the lasagna, whipped topping adds a light, airy finish that complements the richness of the layers beneath.
2½ cups mini marshmallows: Used for garnishing, they bring that classic hot cocoa look and feel.
¼ cup chocolate syrup (optional): A drizzle of chocolate syrup is the perfect final touch, adding sweetness and visual appeal.

Instructions

Prepare the crust: In a large mixing bowl, combine 15.5 oz of crushed Oreos and ½ cup melted salted sweet cream butter. Mix well until the crumbs are fully coated in butter. Press this mixture firmly into the bottom of a 9×13 inch dish. Make sure it’s even; this will serve as the base for all your delicious layers. Chill in the refrigerator while you prepare the next layers.
Create the hot chocolate cheesecake layer: In a large mixing bowl, beat together 8 oz cream cheese and ½ cup softened butter until smooth and creamy. Add 1½ tsp vanilla extract and 1 cup powdered sugar and mix until well combined. In a separate bowl, whip 1½ cups heavy cream and 6 envelopes of hot chocolate mix together until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined. Spread this over the chilled Oreo crust and return to the refrigerator to set.
Prepare the chocolate pudding layer: In another bowl, combine 7.8 oz of instant chocolate pudding mix with 2¾ cups whole milk. Whisk together until it thickens, usually within 2 minutes. Once thick, fold in 1½ cups mini marshmallows for added texture. Spread this mixture evenly over the cheesecake layer and chill overnight to allow the layers to set properly.
Add the topping: After chilling overnight, take the lasagna out of the refrigerator. Spread 8 oz of whipped topping evenly over the top. Decorate with 2½ cups mini marshmallows and if desired, drizzle ¼ cup chocolate syrup on top for extra sweetness. Cut into squares and serve immediately!