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In a food processor or blender, crush the whole pack of oreos with their cream until fine crumbs form. Set aside about 3 Tbsp of crushed oreos for the topping. Transfer to a bowl and combine with melted butter. In a 9"x13" baking dish, press the Oreo mixture into the bottom of the pan with a spatula to create a crust.

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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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Step 2: Make the Hot Chocolate Cheesecake Mousse Layer. To make the hot chocolate cheesecake mousse layer, you will need some softened butter, cream cheese, powdered sugar, vanilla extract, instant hot cocoa powder, and whipped topping (such as Cool Whip). You will beat the butter and cream cheese with an electric mixer until smooth and creamy.

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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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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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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 an electric mixer mixing bowl beat Butter and Cream Cheese until fluffy. Add Confectioners' Sugar and Vanilla, and blend on medium speed until creamy and smooth. Transfer to a large mixing bowl. In the electric mixer beat Cream and Instant Hot Cocoa Mix until stiff peaks form.

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Add 3/4 cup powdered sugar, 2 tablespoons of the whole milk, and 1 teaspoon vanilla extract to the bowl of cream cheese. Beat with the whisk attachment on medium speed until smooth and fluffy, about 2 minutes. Add 8 ounces of the Cool Whip (2 1/2 cups) and fold together with a rubber spatula until combined.

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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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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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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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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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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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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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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.