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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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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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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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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 9โณx13โณ 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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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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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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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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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 9ร13 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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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 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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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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Instructions. In a food processor crush the cookies. Mix the cookie crumbs with the melted butter and press evenly into an 9ร13 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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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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In a large bowl, whisk together pudding mix and milk until smooth and starting to thicken. Whisk in hot chocolate mix until smooth and stir in marshmallows. Spread in an even layer over Hot Cocoa-Cream Cheese Layer. Place in refrigerator and chill until nearly set, about 30 minutes.
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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.
