Hot Chocolate Lasagna is an easy no-bake dessert with layers of Oreo crust, creamy hot chocolate filling, chocolate pudding, Cool Whip, and marshmallow bits. It has all the chocolatey flavor of a classic cup of Hot Chocolate in a chilled 9×13-inch pan that is easy to make and perfect for sharing.
We especially love this one for Christmas parties, winter get-togethers, movie nights, and holiday dessert tables. The hot cocoa cream cheese layer makes it a little different from other chocolate layered desserts, and making it ahead gives the layers time to set for easier slicing.
The kids ask for this one all holiday season, and those marshmallow bits on top make it look just like hot chocolate! For more chilled holiday favorites, try our Peppermint Delight, Peppermint Ice Cream, and Peppermint Milkshake.
Why You’ll Love It + Why It Works:
- No-Bake Favorite. Layers of Oreo crust, hot chocolate cream, pudding, and whipped topping come together without turning on the oven.
- Plenty to Share. A 9×13-inch pan makes this easy for Christmas parties, family gatherings, and dessert tables.
- Easy to Make Ahead. Assemble it several hours ahead or the night before so dessert is ready when you need it.
- Layers That Hold. Chilling between layers helps keep them separate and makes the dessert easier to slice.
- Marshmallow Bits Stay Crunchy. We prefer them over mini marshmallows because they hold their texture and give the top that classic hot cocoa look.
Hot Chocolate Lasagna Ingredients
- Oreo cookies, one 14.3 oz package (36): Create the chocolate cookie crust and give the dessert a rich base
- Unsalted butter, melted (6 tablespoons): Holds the Oreo crumbs together and helps the crust set.
- Butter, softened (½ cup): Adds richness to the hot chocolate cream cheese layer.
- Cream cheese, softened (8 ounces): Creates a tangy, creamy layer that balances the sweetness.
- Powdered sugar (1 cup): Sweetens the cream cheese layer and keeps it smooth.
- Instant hot cocoa mix, milk chocolate flavor, about 1 cup (5 envelopes, 0.73 oz each): Adds the classic hot chocolate flavor to the creamy layer.
- Cool Whip (8 ounce tub): Makes the hot chocolate layer fluffy and light.
- Chocolate instant pudding mix (2 boxes, 3.9 ounces each): Creates the creamy chocolate pudding layer. Do not use cook-and-serve pudding.
- Milk (3 cups): Thickens the pudding mix and makes it smooth.
- Cool whip (8 ounce tub): Creates the light, creamy topping. Homemade Whipped Cream is also a great alternative.
- Marshmallow bits, not mini marshmallows: Adds a cute hot cocoa finish and a little sweet crunch on top.
How to Make Hot Chocolate Lasagna
CRUST. Begin by crushing Oreos (the whole Oreos, filling included). For a very fine mixture, place Oreos in a food processor. Transfer the crumbs to a bowl or zip-top bag, add the melted butter, and mix until evenly coated.
Press into the bottom of a 9×13 pan spreading out to cover the entire bottom of the pan. Chill in the refrigerator while preparing the next layer.
CREAM CHEESE LAYER. In a large bowl, beat the softened butter, cream cheese and powdered sugar until super smooth and creamy.
In a separate bowl, gently stir the Cool Whip and hot cocoa mix together until fully combined. Gently fold the hot chocolate Cool Whip mixture into the cream cheese mixture, making sure it’s fully combined and fluffy.
Spread the layer evenly over the crust and pop it in the fridge (or freezer) to firm up before adding the next layer.
PUDDING LAYER. In another bowl, whisk the cold milk and instant pudding mix together until thickened. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
TOPPING. Spread the remaining Cool Whip over the pudding layer. Refrigerate for at least 4 hours, or overnight, so the layers fully set. Just before serving, sprinkle with marshmallow bits. For clean slices, dip a sharp knife in hot water, wipe it dry, and clean it between cuts.
Kristyn’s Recipe Tips
- Crush the Oreos finely. Fine crumbs press into the pan more evenly and help the crust hold together when sliced.
- Start with softened ingredients. Softened butter and cream cheese mix more smoothly and help keep the hot chocolate layer creamy.
- Chill between layers. Letting the crust and cream cheese layer firm up makes the next layer easier to spread without mixing everything together.
- Use marshmallow bits. They hold their texture better than mini marshmallows and give the top that classic hot cocoa look.
- Make it ahead. Assemble the dessert several hours ahead or the night before so the layers have plenty of time to set before serving.
Hot Chocolate Lasagna Recipe
Ingredients
Crust
- 36 Oreo cookies (one 14.3 oz package)
- 6 tablespoons unsalted butter melted
Hot Chocolate Cream Cheese Layer
- ½ cup butter softened
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 5 0.73 oz envelopes of instant hot cocoa mix (milk chocolate flavor) – (about 1 cup)
- 8 ounce tub cool whip
Chocolate Pudding Layer
- 2 3.9-ounce boxes chocolate instant pudding mix
- 3 cups milk
Topping
- 8 ounce tub cool whip
- Marshmallows bits not mini marshmallows
Instructions
- Begin by crushing Oreos. For a very fine mixture, place Oreos in a food processor. Transfer the crumbs to a bowl or zip-top bag, add the melted butter, and mix until evenly coated.
- Press into the bottom of a 9×13 pan spreading out to cover the entire bottom of the pan. Chill in the refrigerator while preparing the next layer.
- In a large bowl, beat the softened butter, cream cheese and powdered sugar until super smooth and creamy.
- In a separate bowl, gently stir the Cool Whip and hot cocoa mix together until fully combined. Gently fold the hot chocolate Cool Whip mixture into the cream cheese mixture, making sure it’s fully combined and fluffy.
- Spread the layer evenly over the crust and pop it in the fridge (or freezer) to firm up before adding the next layer.
- In another bowl, whisk the cold milk and instant pudding mix together until thickened. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
- Spread the remaining Cool Whip over the pudding layer. Refrigerate for at least 4 hours, or overnight, so the layers fully set. Just before serving, sprinkle with marshmallow bits. For clean slices, dip a sharp knife in hot water, wipe it dry, and clean it between cuts.
Recipe FAQ
The pudding needs to thicken before layering, the cream cheese layer needs to be firm, and the finished dessert needs enough chill time.
Assemble the dessert several hours ahead or the night before and refrigerate until set. Add the marshmallow bits just before serving so they keep their best texture.
Refrigerate covered for up to 4 days. Keep chilled until ready to slice so the layers stay firm.
Freeze tightly covered for up to 1 month, then thaw in the refrigerator before serving.
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This recipe was first shared October 2026.
