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Step 1 - To make the crust, place whole Oreo cookies with the filling in a food processor and ground in fine crumbs. Stir in melted butter and press the mixture in the bottom of 13 x 9 inches baking dish. Chill crust while preparing other layers. Step 2 - To make Hot Chocolate Cheesecake Layer, beat softened butter and cream cheese with.

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Hot Chocolate Cheesecake Layer: Using a medium to large mixing bowl and a handheld mixer on medium-high speed, cream together cream cheese and butter for 1 minute. Lower the mixer speed to low, add in the vanilla and powdered sugar. Increase the speed to medium-high and continue mixing for another 1 minute.

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How to Make Hot Chocolate Lasagna. Step 1. Make the Oreo Cookie Crust - To make the crust, place whole Oreo cookies with the filling in a food processor and ground in fine crumbs. Step 2. Stir in melted butter in a small bowl. Step 3. Press the mixture in the bottom of 13 x 9 baking dish.

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In a large bowl, whisk together pudding mix and milk until smooth and starting to thicken. Whisk in hot chocolate mix until smooth and stir in marshmallows. Spread in an even layer over Hot Cocoa-Cream Cheese Layer. Place in refrigerator and chill until nearly set, about 30 minutes.

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Beat heavy whipping cream and powdered sugar until stiff peaks form. Spread whipped cream on top of pudding layer and place in the fridge for a few hours or better overnight. Before serving scatter 2 cups of mini marshmallows over whipped cream. Serve drizzled with melted chocolate, Nutella or chocolate topping.

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Directions To Make Hot Chocolate Lasagna. Place cookies into a food processor and pulse until fine crumbs are formed. Pour in melted butter and pulse for 5 minutes or until combined well. Pour the mixture into a 9×13 baking dish, and using the back of a spoon, press the Oreo crust evenly into the pan.

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Whisk the instant chocolate pudding with cold milk until it thickens. Carefully spread over the cheesecake layer. Refrigerate until it sets, about 5-10 minutes. Spread the second container of Cool Whip over the chocolate layer and top with chocolate shavings, mini chocolate chips, or Oreo crumbs.

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Follow these steps to make the hot chocolate lasagna: Make the Oreo crust: In a food processor, pulse the Oreos with the filling until they are finely crushed. Transfer to a bowl and stir in the melted butter. Press the mixture evenly into the bottom of a 13 x 9 inch baking dish. Refrigerate or freeze until firm.

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Step 1: Prepare the Crust. Start by crushing the Oreo cookies into fine crumbs. You can use a food processor or place the cookies in a large plastic bag and crush them with a rolling pin. In a mixing bowl, combine the crushed cookies with the melted butter. Mix until the crumbs are evenly coated with the butter.

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HOT CHOCOLATE DESSERT LASAGNA | No Bake Layers of Deliciousness Recipe**Click here to find today's recipe: https://catherinesplates.com***Hot Chocolate Monk.

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Add in softened butter and cream until combined. Mix in vanilla extract. Mix in 5 packets of hot chocolate mix one at a time until well incorporated. Fold in the 8oz of whipped topping. Take crust out of refrigerator/freezer and spoon on the mousse layer and spread evenly. Place back in refrigerator/freezer while making next layer.

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Instruction: To make the crust, place whole Oreo cookies with filling in a food processor and grind into fine crumbs. Stir in the melted butter and press the mixture into the bottom of a 13×9-inch casserole dish. Place in the refrigerator or freezer to firm up while preparing the next layer. To make a hot chocolate cheesecake mousse layer.

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How to Make Hot Chocolate Lasagna. Crush the cookie crumbs until fine and stir together with melted butter then press into the bottom of a 9″x13″ baking dish. Refrigerate for at least 20 minutes. For the mousse layer, in a large bowl, beat together the butter, cream cheese, powdered sugar, and vanilla extract until smooth.

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For The Chocolate Pudding Layer. STEP ONE: Using a medium-sized mixing bowl and a handheld mixer on medium-high, combine the instant pudding mix and milk. Continue mixing until the pudding becomes thickened. STEP TWO: Fold in the mini marshmallows. STEP THREE: Remove the baking dish from the refrigerator.

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Instructions. In a food processor crush the cookies. Mix the cookie crumbs with the melted butter and press evenly into an 9×13 baking dish. In a large bowl using an electric mixer whip together the cream cheese, hot chocolate mix and powdered sugar. Fold in one container of the whipped topping.

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Step 10: Finally, the cool whip layer.Take 8 ounces of cool whip and smooth out evenly over top of the pudding layer. At this point, for a firmer lasagna dessert, let the whole thing chill in the refrigerator overnight, or for best results in the freeze the dessert for 6-8 hours.