Indulge in this showstopping dessert layering creamy chocolate pudding with luscious cream cheese and whipped topping over a crunchy wafer base, crowned with silky ganache and sprinkled chocolate chips. This no bake masterpiece is perfectly festive and undeniably heavenly, offering an irresistibly rich treat that will leave any guests awestruck.

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I created this Hot Chocolate Lasagna recipe for a reason, its a delicious dessert perfect for parties and Christmas gatherings. I mix 2 cups crushed chocolate wafer cookies and 1/2 cup unsalted butter, melted, to form the base which gives a crunchy texture.

Then I layer in 2 packages of instant chocolate pudding mix combined with 3 cups cold milk to provide a creamy filling that’s surprisingly light in calories for its rich taste. I also blend softened 8 oz cream cheese with 1/2 cup powdered sugar and a teaspoon of vanilla extract, adding a tang that balances the choco flavor.

I fold in a (16 oz) container of Cool Whip and top with a ganache made of melted chocolate chips and heavy cream. I finish by dusting cocoa powder and decorating with mini chocolate chips.

This recipe reminds me of classic dessert bar treats like Baileys Peppermint Chocolate Lasagna and even hints of Marshmallows in its appeal. Enjoy!

Why I Like this Recipe

I love this recipe because it’s super simple to make since I don’t have to bake anything and that saves me so much time and trouble in the kitchen.

I also really enjoy the mix of textures. The crunchy cookie base, the creamy pudding layer, and that rich chocolate ganache all come together in a way that makes each bite exciting.

Another thing is that it always wows my friends at parties. They never expect something this impressive to be made without an oven and they always ask me for the recipe afterward.

And honestly, it’s perfect for the holidays like Christmas, which makes it even more special to me.

Ingredients

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Chocolate wafer cookies: crunchy and carb loaded, giving a satisfying texture and energy boost.
Instant chocolate pudding: rich, creamy base that sets fast, making the dessert super sweet.
Cream cheese: adds a smooth tangy flavor with extra protein though its fat is a bit high.
Cool Whip: airy topping that lightens up the dessert with subtle sweetness and silky finish.
Chocolate ganache: a decadent blend of melted chips and cream that makes the treat extra rich.
Cocoa powder: a light bitter garnish which adds depth and aroma to every bite.
Unsalted butter: binds the cookie crust and adds a rich flavor without overpowering saltiness.
Powdered sugar and vanilla: enhance the sweetness and aroma, perfectly balancing the dessert flavors.

Ingredient Quantities

2 cups crushed chocolate wafer cookies

1/2 cup unsalted butter, melted

2 (3.9 oz) packages instant chocolate pudding mix

3 cups cold milk

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 (16 oz) container Cool Whip, thawed

1 cup semisweet chocolate chips, melted with 1/2 cup heavy cream to make a ganache

Mini chocolate chips or shavings for garnish

A dusting of cocoa powder

How to Make this

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1. In a bowl, combine the 2 cups of crushed chocolate wafer cookies and the 1/2 cup melted unsalted butter until the crumbs are fully coated; then press the mixture firmly into the bottom of a 9×13 inch dish.

2. In another bowl, whisk together the 2 packages of instant chocolate pudding mix with 3 cups of cold milk until the pudding thickens nicely, then spread it evenly over the cookie base.

3. In a separate large bowl, blend the 8 oz of softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until smooth, though it might have a few lumps.

4. Gently fold in the 16 oz container of thawed Cool Whip with the cream cheese mixture until its all mixed, but dont overmix.

5. Spread the cream cheese and Cool Whip mixture over the pudding layer in an even layer.

6. For the ganache, melt together 1 cup semisweet chocolate chips with 1/2 cup heavy cream. Allow the mixture to cool slightly before drizzling it evenly on top of the cream cheese layer.

7. Sprinkle mini chocolate chips or chocolate shavings over the ganache and finish with a light dusting of cocoa powder.

8. Refrigerate the lasagna for at least 4 hours or overnight until it’s completely set.

9. Once set, cut the dessert into squares and serve it as a delightful treat perfect for any party.

10. Enjoy your no-bake, delicious Hot Chocolate Lasagna that’s sure to wow your guests!

Equipment Needed

1. A 9×13 inch baking dish for assembling the layers
2. Three mixing bowls – one for the cookie and butter mixture, one for the pudding mix, and one for the cream cheese mixture
3. Measuring cups and spoons to get the ingredients right
4. A whisk to mix the chocolate pudding with cold milk until it thickens
5. A spatula or large stirring spoon to mix and spread the layers evenly
6. A small saucepan to melt the semisweet chocolate chips with heavy cream for the ganache
7. A knife or pizza cutter to cut the dessert into squares once it’s set
8. A refrigerator to chill everything for at least 4 hours or overnight

FAQ

Q: Can i prepare this Hot Chocolate Lasagna ahead of time?

A: Yeah, you can totally make it ahead of time. Just prepare it a day in advance and chill in the fridge. It helps the layers set up real nice.

Q: Can i use whipped cream instead of Cool Whip?

A: Sure, you could use real whipped cream if you prefer. The texture might be a bit lighter but its still delish.

Q: What kind of cookies can i substitute for the chocolate wafers?

A: If you dont have chocolate wafers on hand, you can try using graham crackers mixed with a bit of cocoa powder. It might change the flavor a little but still tasty.

Q: Is it necessary to make a ganache for this recipe?

A: Not really. The ganache adds a nice richness and extra chocolaty taste, but if you're short on time you can skip it or drizzle some melted chocolate instead.

Q: How do i know when the layers have set properly?

A: The best way is to let it chill in the fridge for at least a few hours, preferably overnight. This makes sure all the layers firm up enough for neat servings.

Hot Chocolate Lasagna Recipe Substitutions and Variations

Instead of unsalted butter, you can use margarine or even coconut oil if you’re feelin’ adventurous
If you don’t have cream cheese, mascarpone cheese or thick Greek yogurt works ok too
You can swap powdered sugar by blitzing granulated sugar in a blender till it’s a fine dust, just like powdered sugar
Don’t have Cool Whip? Try making your own sweetened whipped cream at home instead
If heavy cream is hard to come by for the ganache, coconut cream is a good alternative

Pro Tips

1. Make sure you press down the cookie crumbs really well into the pan so the base stays sturdy, it might seem boring to do but it’ll save you a crumbling mess later.

2. When you mix the pudding with milk, give it a good whisk and let it sit for a bit to really thicken up, sometimes if you rush it, the layer might end up runnier than expected.

3. Be careful not to overmix the cream cheese with the Cool Whip. You wanna fold it gently so the texture stays light and doesn’t turn into a soggy mess.

4. Chill it for at least 4 hours, but if you can leave it overnight, it’ll be a lot better in flavor and hold together way firmer, especially if you plan on serving neat squares.