Hot Chocolate Lasagna: A Pressure Cooker Dream Dessert
A pressure cooker makes this no-bake Hot Chocolate Lasagna a dreamy dessert stacked with chocolate cookie crust, whipped cream layers, cocoa-flavored cream cheese, mini marshmallows, and dark chocolate garnish for an irresistibly decadent treat.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 Cooking spray for greasing the dish
- 32 Chocolate sandwich cookies like Oreos, crushed fine
- 2 tablespoon Granulated sugar
- 5 tablespoon Unsalted butter melted
- 2 cups Cold heavy whipping cream
- ½ cup Powdered sugar plus additional for topping
- 2 teaspoon Vanilla extract divided use
- 8 oz Cream cheese softened
- 4 tablespoon Unsalted butter softened
- ½ cup Dark chocolate instant hot cocoa mix
- 1 pack Chocolate fudge instant pudding mix
- 2 cups Cold milk
- 1 cup Mini marshmallows
- 1 Dark chocolate bar chopped for garnish
Instructions
Instructions
- Lightly coat a 9x13-inch baking dish with cooking spray.
- Crush cookies in a food processor. Add sugar and melted butter and pulse until the mix resembles a crumbly crust.
- Press crust mixture evenly into prepared dish bottom to form the base.
- Using chilled bowl and beaters, beat whipping cream with powdered sugar and vanilla extract until stiff peaks form. Refrigerate until needed.
- In a separate bowl, blend softened cream cheese and butter until smooth. Beat in the hot cocoa mix.
- Fold in half of the whipped cream to the chocolate cream cheese mixture and spread over cookie crust.
- Spread remaining whipped cream on top and lightly sprinkle with chopped chocolate and optional powdered sugar. Top with marshmallows if desired.
- Cover and refrigerate for at least 4 hours before serving.
Notes
To firm up layers faster, chill in the freezer for 1–2 hours but don’t freeze solid. Store leftovers in an airtight container in the fridge for up to 4 days.