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Recipe: Chef Kevin Belton's Heavenly Hot Chocolate dessert

Chocolate dessert for National Hot Chocolate Day!


Heavenly Hot Chocolate dessert


1 package Oreo cookies

1/2 cup butter, melted

2 boxes 3.9 oz. each instant chocolate pudding mix

2 packs 1 oz. hot cocoa mix

3 ¼ cups milk

2 containers 8 oz. whipped cream, thawed

8 oz. cream cheese, softened

1 cup powdered sugar


Take a large zip-lock bag and place all the Oreo cookies inside. Seal the bag shut and place it on the counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs.

Set aside 1/3 of the cookie crumbs for the topping. Pour the remaining cookie crumbs into a 9×13 baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the pan to form a crust.

In a bowl, whisk together the 2 pudding mixes, hot cocoa, and milk. Cover and place in the fridge to set.

In a medium bowl, blend cream cheese until smooth. Slowly add in the powdered sugar. Fold in one container of whipped cream. Spread the mixture over the cookie crust. Next, take chocolate pudding and spread it over the cream cheese mixture. Spread the other container of whipped cream over the chocolate pudding layer. Sprinkle the top with the remaining cookie crumbs. Cover and chill in the fridge at least 2 hours before serving.

Whipped Hot Chocolate


2 Tbsp. hot cocoa mix

5 Tbsp. heavy whipping cream

1 cup chocolate milk, divided


Marshmallows and/or shaved, mini chocolate for garnish

In a small mixing bowl, combine the heavy whipping cream and hot chocolate mix.

Whisk or beat with a mixer until the consistency is fluffy.

Heat chocolate milk in the microwave for 1-2 minutes. Divide in 2 cups.

Spoon the whipped chocolate on top of the chocolate milk.

Garnish with marshmallows, mini chocolate chips, or shaved chocolate.

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