Hot Chocolate Dessert Layer
Many scrumptious layers will have you bringing in Fall with one more "No Bake" Icebox Dessert.
Equipment
- 9 x 13 or 9 x 11 baking dish
- mixing bowls
- electric hand mixer
- cooking spray
Ingredients
Oreo Crust Layer
- 37 regular Oreos (crushed to fine crumbs) with the cream centers
- 1/2 cup butter, melted
Cream Cheese Hot Chocolate Mousse Layer
- 1 (8oz) cream cheese, softened
- 1/2 cup butter, softened
- 1 tsp vanilla extract
- 5 pkts hot chocolate (each pkt is around 1.83oz)
- 1 (8oz) tub frozen whipped topping, thawed
Pudding Layer
- 1 (5.9oz) box instant chocolate pudding powder mix
- 2 1/2 cups cold milk
Whipped Topping Layer
- 8 oz heavy whipping cream
- 2 TBS powdered sugar
- 1/2 tsp vanilla extract
Top Layer
- 1 bag mini marshmallows
- chocolate syrup
Instructions
Oreo Crust
- Process Oreos into fine crumbs using a food processor or place in a Ziploc bag and crush using a rolling pin. In a medium bowl add Oreos crumbs and 1 cup melted butter.
- Spray a 9 x 13 or 9 x 11 baking dish with non-stick cooking spray. Place crumb mixture into baking dish and press firmly to create a firm crust. Place in refrigerator or freezer to set up while making next layer.
Cream Cheese Hot Chocolate Mousse
- In a large bowl cream the cream cheese. 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.
Pudding Layer
- In a medium bowl whisk together pudding and milk until a pudding consistency is achieved. Take dessert out of refrigerator/freezer and spread pudding over the mousse layer. Place back in refrigerator/freezer for 30 minutes.
Whipped Topping
- Whisk together heavy whipping cream and vanilla extract for 3 minutes. Add in powdered sugar and finish whisking until soft peaks form.Remove dessert from refrigerator/freezer and spread whipped topping evenly over top. Cover entirely with mini marshmallows.Place in refrigerator/freezer for 4 hours to overnight to set up dessert.Slice and drizzle chocolate syrup over individual slices.