Post by M. Hawbaker on Jul 11, 2021 16:24:34 GMT
I haven't tried this one yet, but I think it looks really good.
Ingredients
Crust:
15.5 ounces oreos (36pcs) crushed to crumbs
½ cup (1 stick) salted sweet cream butter melted
Hot Chocolate Cheesecake Layer:
8 ounce cream cheese softened
½ cup (1 stick) salted sweet cream butter softened
1 cup powdered sugar
1½ tsp vanilla extract
1½ cups heavy cream
6 envelopes hot chocolate mix
Chocolate Pudding Layer:
7.8 ounces instant chocolate pudding mix
2¾ cups whole milk
1½ cups mini marshmallows
Topping:
8 ounces whipped topping thawed
2½ cups mini marshmallows
¼ cup chocolate syrup for drizzling
Directions
Crust:
Using a medium size mixing bowl, combine the crushed cookie crumbs (do not remove the white filling before crushing) and the melted butter.
Lightly spray a 9×13 baking dish with nonstick spray.
Press the buttered cookie crumbs into the bottom of the prepared baking dish. Place the baking dish in the refrigerator while preparing the hot chocolate cheesecake layer.
Hot Chocolate Cheesecake Layer:
Using a medium to large mixing bowl and a handheld mixer on medium-high speed, cream together cream cheese and butter for 1 minute.
Lower the mixer speed to low, add in the vanilla and powdered sugar. Increase the speed to medium-high and continue mixing for another 1 minute.
Using a separate medium size mixing bowl and handheld mixer on medium-high, beat together the heavy cream and hot chocolate mix until stiff peaks.
Gently fold the hot chocolate mixture into the cheesecake mixture.
Remove the crust from the refrigerator. Evenly spread the cheesecake layer over the top of the crust and return to the refrigerator while you make the chocolate pudding layer.
Chocolate Pudding Layer:
Using a medium size mixing bowl and a handheld mixer on medium-high, combine the pudding mixes and milk. Continue mixing until the pudding becomes thickened.
Fold in the mini marshmallows.
Remove the baking dish from the refrigerator. Evenly spread the pudding layer over the top of the cheesecake layer.
Cover the baking dish and return to the refrigerator for 6 hours.
Topping:
Just before serving, evenly spread the whipped topping over the pudding layer.
Evenly sprinkle with the mini marshmallow.
Cut 12 – 3 ½ inch x 3 inch squares. Drizzle with chocolate syrup just before serving.
princesspinkygirl.com/hot-chocolate-lasagna/?fbclid=IwAR1QwMDkEw5MJ2fqczavlaKVK80tu8_GGdD_3NN-8pcZF2mPibrZ-KiHIKo
Ingredients
Crust:
15.5 ounces oreos (36pcs) crushed to crumbs
½ cup (1 stick) salted sweet cream butter melted
Hot Chocolate Cheesecake Layer:
8 ounce cream cheese softened
½ cup (1 stick) salted sweet cream butter softened
1 cup powdered sugar
1½ tsp vanilla extract
1½ cups heavy cream
6 envelopes hot chocolate mix
Chocolate Pudding Layer:
7.8 ounces instant chocolate pudding mix
2¾ cups whole milk
1½ cups mini marshmallows
Topping:
8 ounces whipped topping thawed
2½ cups mini marshmallows
¼ cup chocolate syrup for drizzling
Directions
Crust:
Using a medium size mixing bowl, combine the crushed cookie crumbs (do not remove the white filling before crushing) and the melted butter.
Lightly spray a 9×13 baking dish with nonstick spray.
Press the buttered cookie crumbs into the bottom of the prepared baking dish. Place the baking dish in the refrigerator while preparing the hot chocolate cheesecake layer.
Hot Chocolate Cheesecake Layer:
Using a medium to large mixing bowl and a handheld mixer on medium-high speed, cream together cream cheese and butter for 1 minute.
Lower the mixer speed to low, add in the vanilla and powdered sugar. Increase the speed to medium-high and continue mixing for another 1 minute.
Using a separate medium size mixing bowl and handheld mixer on medium-high, beat together the heavy cream and hot chocolate mix until stiff peaks.
Gently fold the hot chocolate mixture into the cheesecake mixture.
Remove the crust from the refrigerator. Evenly spread the cheesecake layer over the top of the crust and return to the refrigerator while you make the chocolate pudding layer.
Chocolate Pudding Layer:
Using a medium size mixing bowl and a handheld mixer on medium-high, combine the pudding mixes and milk. Continue mixing until the pudding becomes thickened.
Fold in the mini marshmallows.
Remove the baking dish from the refrigerator. Evenly spread the pudding layer over the top of the cheesecake layer.
Cover the baking dish and return to the refrigerator for 6 hours.
Topping:
Just before serving, evenly spread the whipped topping over the pudding layer.
Evenly sprinkle with the mini marshmallow.
Cut 12 – 3 ½ inch x 3 inch squares. Drizzle with chocolate syrup just before serving.
princesspinkygirl.com/hot-chocolate-lasagna/?fbclid=IwAR1QwMDkEw5MJ2fqczavlaKVK80tu8_GGdD_3NN-8pcZF2mPibrZ-KiHIKo
