Hot Chocolate Lasagna 

Hot Chocolate Lasagna 
Ingredients
For the Crust
36 chocolate sandwich cookies
½ cup unsalted butter, melted
For the Hot Chocolate Mousse Layer
½ cup unsalted butter, softened
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
5 envelopes instant hot cocoa mix, milk chocolate flavor
1½ cups heavy whipping cream
For the Pudding Layer
2 packages (3.8 oz each) instant chocolate pudding mix
2¾ cups whole milk
1 cup miniature marshmallows
For the Topping
1¼ cups heavy whipping cream
2 tablespoons powdered sugar
2 cups miniature marshmallows
Chocolate syrup or melted Nutella, for drizzling
Instructions
Prepare the Crust: Place the chocolate sandwich cookies (including the filling) in a food processor and pulse until finely ground. Transfer the crumbs to a medium bowl, add the melted butter, and stir until the mixture resembles wet sand. Press the crumb mixture firmly and evenly into the bottom of a 9×13-inch baking dish. Refrigerate while preparing the next layer.

Make the Hot Chocolate Mousse: In a large mixing bowl, beat the softened butter, cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy. In a separate chilled bowl, beat the heavy whipping cream and the instant hot cocoa envelopes together on medium-high speed until stiff peaks form. Fold half of the whipped cocoa mixture into the cream cheese mixture until combined, then fold in the remaining half, scraping the bottom and sides of the bowl to ensure even incorporation. Spread this mousse evenly over the prepared crust, smoothing the top. Refrigerate for 20–30 minutes to set.

Create the Pudding Layer: In a medium bowl, whisk together the instant chocolate pudding mix and milk for about 2 minutes, until the mixture begins to thicken. Gently stir in the miniature marshmallows. Spoon the pudding over the chilled mousse layer and spread it evenly. Return the dish to the refrigerator to set completely, approximately 20–30 minutes.

Add the Whipped Cream Topping: In a chilled bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form. Spread the whipped cream evenly over the set pudding layer. Cover and refrigerate for at least 4 hours, or ideally overnight, to allow the layers to fully set and the flavors to meld.

Finish and Serve: Just before serving, scatter the remaining 2 cups of miniature marshmallows evenly over the whipped cream. Drizzle with chocolate syrup or melted Nutella. Slice into squares and serve chilled.