This Hot Chocolate Lasagna is every chocolate lover’s dream — creamy, crunchy, cold, and packed with layers of yum.
If you’ve ever had a dessert lasagna before, this one takes it up a notch with hot chocolate vibes in every bite.
It’s a no-bake treat, so no oven stress here. Just layer it up and chill.
It’s perfect for parties or just when you’re craving something rich and comforting.
Why I Love This Recipe
This dessert came from one of those chilly winter nights when I wanted something cold and cozy at the same time — sounds weird, right? But it works. I was sipping hot chocolate, craving something chocolatey, and remembered those layered dessert lasagnas. Boom, Hot Chocolate Lasagna was born. It’s now a must-make for every winter get-together.
- No baking required
- Loaded with creamy, rich layers
- Super easy to make ahead
- Perfect for chocolate lovers
- Makes a show-stopping party dessert
What You’ll Need
- 36 chocolate sandwich cookies (like Oreos), crushed
- 6 tablespoons unsalted butter, melted
- 2 (3.9 oz) boxes instant chocolate pudding mix
- 3 cups cold whole milk
- 1 cup hot chocolate mix powder
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- 1½ cups mini marshmallows
- 1 cup mini chocolate chips
- Chocolate syrup (for drizzling)
- Chocolate shavings (optional, for topping)
Servings + Time
Servings: 12
Prep Time: 25 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 25 minutes
Macros (Per Serving – Approximate)
- Calories: 390
- Protein: 5g
- Fat: 20g
- Carbs: 48g
- Sugar: 32g
- Fiber: 2g
Why This Recipe Works (Quick Science)
Instant pudding thickens when it hits cold milk, giving you that lush, creamy texture fast. The cream cheese layer adds structure and tang to balance the sweet layers. Crushed cookies with melted butter form a no-bake crust that sets firm after chilling. And the whipped topping brings lightness between rich layers.
Common Mistakes
- Using warm milk for the pudding: It won’t set right. Use cold milk.
- Not softening cream cheese: It will clump and not mix smoothly.
- Skipping chill time: The layers need time to firm up so it slices clean.
- Overmixing pudding: Just whisk until thickened. Too much mixing = runny texture.
What to Serve With
- A glass of cold milk
- Peppermint hot chocolate
- Chocolate-dipped strawberries
- Fresh fruit platter
- Chocolate espresso shots for adults
FAQ
Can I make this ahead of time?
Yes! It actually tastes even better after sitting overnight in the fridge.
Does it need to be refrigerated?
Absolutely. It needs to stay chilled to hold its layers.
Can I freeze it?
You can freeze it, but the texture of the whipped topping and pudding might change a bit.
What if I don’t have hot chocolate mix?
You can use cocoa powder and sugar (about ⅔ cup cocoa powder + ½ cup sugar).
Can I use homemade whipped cream instead of Cool Whip?
Yep! Just whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
Substitutions and Variations
- Swap the chocolate pudding for white chocolate or cookies & cream
- Use peppermint hot chocolate mix for a festive twist
- Add crushed peppermint candies on top
- Try a graham cracker crust instead of Oreos
- Use dairy-free milk and whipped topping for a non-dairy version
Make Ahead Tips
- Make it the night before and cover tightly with plastic wrap
- For cleaner slices, freeze for 30 minutes before cutting
- Store leftovers in the fridge for up to 5 days
Tools Needed
- Mixing bowls
- Hand mixer or whisk
- Rubber spatula
- 9×13 inch baking dish
- Measuring cups and spoons
- Food processor or rolling pin + zip-top bag (to crush cookies)
How to Make Hot Chocolate Lasagna
Step 1: Make the Crust
Mix 36 crushed chocolate sandwich cookies with 6 tablespoons melted unsalted butter. Press this mixture firmly into the bottom of a 9×13 dish.
Step 2: Make the Cream Cheese Layer
In a bowl, beat 8 oz softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth. Fold in 1 cup whipped topping. Spread evenly over the cookie crust.
Step 3: Make the Hot Chocolate Pudding Layer
Whisk together 2 (3.9 oz) boxes instant chocolate pudding mix, 3 cups cold whole milk, and 1 cup hot chocolate mix powder until thick. Spread over cream cheese layer.
Step 4: Add Whipped Topping
Spread remaining 7 oz whipped topping evenly on top of the pudding layer.
Step 5: Add Toppings
Sprinkle 1½ cups mini marshmallows and 1 cup mini chocolate chips over the whipped topping. Drizzle with chocolate syrup and add optional chocolate shavings.
Step 6: Chill and Serve
Cover and chill for at least 4 hours or overnight. Slice and serve cold.
Leftovers & Storage
- Store leftovers covered in the fridge for up to 5 days
- For best texture, eat within 3 days
- Don’t freeze for long — it can get icy
- Wrap tightly with plastic or use an airtight lid
Wrap Up
There you have it — Hot Chocolate Lasagna! It’s rich, dreamy, and ridiculously easy to throw together. Perfect for any chocolate fix. If you give this recipe a try, I’d love to hear how it turned out for you! Drop a comment or let me know your favorite twist!
