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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. 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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Instructions. In a food processor crush the cookies. Mix the cookie crumbs with the melted butter and press evenly into an 9×13 baking dish. In a large bowl using an electric mixer whip together the cream cheese, hot chocolate mix and powdered sugar. Fold in one container of the whipped topping.
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Hot chocolate lasagna is a variation of the popular chocolate lasagna dessert, which is a no-bake dessert with an Oreo crust, a cream cheese layer, a chocolate pudding layer, and a whipped cream layer. Hot chocolate lasagna adds a twist to the classic recipe by using hot chocolate powder in the cream cheese layer, making it more flavorful and.
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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.
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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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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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Beat heavy whipping cream and powdered sugar until stiff peaks form. Spread whipped cream on top of pudding layer and place in the fridge for a few hours or better overnight. Before serving scatter 2 cups of mini marshmallows over whipped cream. Serve drizzled with melted chocolate, Nutella or chocolate topping.
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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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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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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.
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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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In a large bowl, whisk together the pudding mix and milk until thick. Then spread over the cream layer and refrigerate until the pudding sets, about 5 to 10 minutes. Cool whip layer. Spread on the remaining cool whip over the pudding and sprinkle with chocolate chips. Chill in the fridge for 3-4 hours before serving.
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Mix in instant milk chocolate powder in a large bowl. Step 5. Spread the cream cheese mixture over the crust. Allow the cheesecake mixture to set in the fridge or freezer to firm. Step 6. Make the pudding layer by combining instant chocolate pudding mix and milk until it starts to thicken.
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Microwave until just boiling, about 90 seconds. Add the chopped chocolate and press down so it's submerged in the hot cream. Let stand for 5 minutes, then whisk vigorously until the chocolate is melted and smooth. Transfer about 3 tablespoons to a microwave safe bowl to use later as the drizzle.