Mint Chocolate Lasagna

Mint Chocolate Lasagna is the perfect no-bake dessert for any occasion. This decadent treat is made from layers of mint-flavored cheesecake, chocolate pudding, and creamy Cool Whip that sit on top of a no-cook mint Oreo crust.

This cool and creamy one-pan, no-bake dessert is the perfect peppermint sweet treat for St. Patrick’s Day and Christmas parties.

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Chocolate Mint Oreo Dessert

Our Mint Chocolate Lasagna is a no-bake Oreo dessert, prepared in one pan and filled with multiple minty layers.

A buttery Oreo cookie crust is piled high with a mint cream cheese layer topped with chocolate pudding and cool whip, then sprinkled with plenty of cookie pieces to create the most delicious mint chocolate dessert.

You can even make mint chocolate chip lasagna for a layered twist on the tasty ice cream scoop, simply by adding mini chocolate chips to the mint cheesecake layer and then sprinkling some more on top.

Adding green food color to this dessert adds a festive flair and a fun color meant to make winter holidays merry and bright; let’s skip supper and dine on this decadent lasagna for dinner!

Mint Chocolate Lasagna Ingredients

• Mint Oreo cookies 
• Salted sweet cream butter
• Cream cheese
• Powdered sugar
• Whipped topping: You can use Cool Whip or homemade whipped cream too.
• Pure mint extract
• Green food color gel
• Instant chocolate pudding mix
• Whole milk

Recommended Tools

• Food processor or a ziplock and a rolling pin
• 9×9 baking dish
• Handheld mixer

How to Make Mint Chocolate Lasagna

1. Create The Crust: Stir together the crushed cookies and the melted butter and press the cookie crumbs into the bottom of the baking dish. Chill in the refrigerator while preparing the no-bake cheesecake layer.
2. Make The Cheesecake Mixture: Beat the cream cheese until smooth, add the powdered sugar, and beat to combine. Add whipped topping and mint extract and beat for another minute. Mix in the green food coloring gel.
3. Cover The Crust: Spread the cream cheese mixture over the cookie crumb crust. Return to the fridge while you prepare the pudding layer.
4. Prepare The Pudding: Beat together the milk, whipped topping, and the pudding mix until the mixture begins to thicken. Spread the pudding over the cream cheese layer and chill in the fridge for 2 hours. 
5. Serve: Spread the remaining whipped topping over the pudding layer and sprinkle with broken cookies. Cut into 9 slices and serve. Enjoy!

How to Soften Cream Cheese

I recommend you take your cream cheese out of the refrigerator for at least an hour before making your dessert lasagna mixture. Allowing it to soften to room temperature makes for the creamiest of fillings.
In the case that you can’t let it soften over time, you can unwrap the package and microwave it on a plate in 15-second intervals, turning often, until soft. Be sure not to overheat it or it will melt. 

How to Store Dessert Lasagna

• To Store: Store any leftovers covered in the refrigerator for up to 5 days.
• To Freeze: You can freeze the mint Oreo dessert for up to 2 months. Allow the dessert to thaw overnight in the fridge before slicing and serving.

More Easy Dessert Lasagna Recipes

Chocolate Peanut Butter Lasagna

Chocolate Lasagna

Turtle Lasagna Dessert

Christmas Lasagna

Other Easy No-Bake Recipes

• Oreo Dessert
• No-Bake Pumpkin Pie
• Chocolate Pudding Pie
• Mint Oreo Truffles
• Lemon Blueberry Dessert
• Chocolate Raspberry Cheesecake Delight
• Cookie Lasagna

5 from 5 votes

Mint Chocolate Lasagna

Author — Jennifer Fishkind

Serves — 9

No bake Mint Chocolate Lasagna is so easy to make with layers of crushed Oreo cookies, chocolate pudding, creamy mint cheesecake, and whipped topping. Perfectly minty, rich, and creamy for potlucks, Christmas parties and St. Patrick's Day celebrations.

PrintRatePin Save Saved

Prep Time 20 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Ingredients

  

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Mint Oreo Crust

• ▢ 20 ounces mint Oreos
• ▢ 6 tablespoons salted sweet cream butter melted and cooled
• ▢ 2 tablespoons salted sweet cream butter softened (for buttering the baking dish)

Mint No Bake Cheesecake Layer

• ▢ 16 ounces (2 8-ounce) packages of cream cheese softened
• ▢ ¾ cup powdered sugar
• ▢ 16 ounces (2 8-ounce) containers of whipped topping thawed
• ▢ 1½ teaspoons pure mint extract
• ▢ 2-3 drops of green food color gel

Chocolate Pudding Layer

• ▢ 7.8 (2 3.9-ounce) packages of instant chocolate pudding mix
• ▢ 2 cups cold whole milk

Instructions

 

• Use either a food processor or a ziplock and a rolling pin and crush 32 cookies for the crust. Reserve 10 cookies to break into smaller pieces for the topping.
• Add the crushed cookies and the melted butter to a medium-sized mixing bowl. Stir to completely coat the cookie crumbs.
• Use a pastry brush, or your fingers, to coat the entire surface of a 9×9 baking dish with the 2 tablespoons of softened butter.
• Press the buttered cookie crumbs into the bottom of the prepared baking dish. Place the baking dish in the refrigerator while preparing the no-bake cheesecake layer.
• Add the softened cream cheese to a large mixing bowl. Use a handheld mixer on medium-high speed and beat the cream cheese for 1 minute until smooth.
• Add the powdered sugar to the cream cheese and beat for another 1-1½ minutes until combined.
• Add 1 cup of the thawed whipped topping and the mint extract. Beat for another 1 minute until combined.
• Add the 2-3 drops of green food coloring gel and mix just until no streaks of green remain and the color is a uniform mint green.
• Remove the baking dish from the refrigerator. Evenly spread the cream cheese mixture over the cookie crumb layer. Return the baking dish to the fridge while you prepare the pudding layer.
• Add the cold milk, 1 cup of the thawed whipped topping, and the pudding mix to a medium-sized mixing bowl. Use a handheld mixer at medium speed to combine the pudding mixture. Beat for 1½-2 minutes, or until the mixture begins to thicken.
• Remove the baking dish from the refrigerator and spread the pudding over the cream cheese layer. Return the baking dish to the fridge and allow the mint Oreo dessert to fully set up for 2 hours.
• Just before serving, evenly spread the remaining thawed whipped topping over the pudding layer. Sprinkle the reserved broken cookies over the whipped topping layer. Slice into 9 slices and serve.

Jenn’s Notes

Servings: 9 – 3 inch x 3-inch servings

Storage:

• To Store: Store any leftovers covered in the refrigerator for up to 5 days.
• To Freeze: You can freeze the mint Oreo dessert for up to 2 months. Allow the dessert to thaw overnight in the fridge before slicing and serving.

Tips:

• If you cannot find the pure mint extract, you can substitute peppermint extract.
• Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your cheesecake layer.
• Make sure to chill your Mint Oreo dessert for at least two hours before serving to give the flavors time to come together.

Nutrition Info

Calories: 455kcal | Carbohydrates: 28g | Protein: 7g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 308mg | Potassium: 205mg | Fiber: 0.03g | Sugar: 27g | Vitamin A: 1113IU | Calcium: 155mg | Iron: 0.1mg

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