Directions
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In a large bowl, mix the graham cracker crumbs, cocoa powder, powdered sugar, and melted butter until well combined. The mixture should be somewhat crumbly, but when pressed, it should hold together. Press this mixture evenly into the bottom of a 9×13 inch pan. This forms the tangy base layer and is a tremendous start to your dessert.
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In another bowl, whisk together the milk and chocolate pudding mix until the mixture thickens significantly. This should take a few minutes. Be sure to avoid any lumps by whisking thoroughly. Pour the pudding layer over the graham cracker base, spreading it evenly across the top.
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In a separate bowl, beat the softened cream cheese with the remaining powdered sugar until the mixture is smooth and devoid of any lumps. This step is crucial for ensuring a creamy texture. Gently fold in the whipped topping until well combined, creating a light and fluffy filling, then spread this creamy layer over the chocolate pudding layer.
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Finish this delightful assembly with a layer of whipped cream on top. You can spread it evenly or create soft peaks for a more textured finish. For garnish, sprinkle chocolate shavings or mini marshmallows on top, adding to the visual appeal as well as the flavor.
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Refrigerate the Hot Chocolate Lasagna for at least 4 hours before serving. This chilling time allows the layers to set perfectly, creating a deliciously cohesive dessert that is both visually appealing and tremendously tasty.
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