October 24, 2023
Review RecipeMint Chip Dessert Lasagna
This mint chip dessert lasagna is a decadent treat featuring crushed Oreo cookies, chocolate pudding, creamy mint cheesecake, and whipped topping.
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This deliciously creamy mint chip dessert lasagna is so lovely with its layers of Oreo cookies, no-bake mint cheesecake, fudgy chocolate pudding, and creamy Cool Whip topping. Everyone who loves the combination of chocolate and peppermint will be a big fan of this fun dessert!
Mint Chip Dessert Lasagna Ingredients
This dessert lasagna is a luscious treat that combines the rich crunchiness of an Oreo cookie crust with creamy layers of cheesecake and chocolate pudding.
The cheesecake layer offers a subtle minty freshness, while the chocolate pudding layer brings a deep chocolate flavor, making it a delightful indulgence for any occasion.
You’ll need:
For The Crust:
- 1 (14.3-ounce) package of Oreo cookies (not Double Stuf), crushed
- 5½ tablespoons of butter, melted
For The Cheesecake Layer:
- 2 (8-ounce) packages of cream cheese, softened
- 2 cups of powdered sugar
- 2 tablespoons of milk or half-and-half
- 2 teaspoons of peppermint extract
- 6 to 8 drops of green food coloring
For The Pudding Layer:
- 2¾ cups of milk
- 5.9 ounces of instant chocolate pudding mix, family-size
- ¾ cup of mini semi-sweet chocolate chips
For The Whipped Topping Layer:
- 8-ounce container of whipped topping
- ¾ cup of chopped mint chocolate chunks, such as Andes mints
Substitutions And Additions
CHOCOLATE CHIPS: Instead of topping the dessert with chopped chocolate mints, you could use ¾ cup of mini chocolate chips.
CHOCOLATE SHAVINGS: Use a peeler to make chocolate shavings from a chocolate candy bar to sprinkle over top of the dessert lasagna.
MINT EXTRACT: If you realize you have mint extract instead of peppermint extract, never fear! Mint extract will work just fine to give it a cool mint flavor.
How To Make This Mint Chip Dessert Lasagna Recipe
Let’s walk through the steps for making each delicious layer of this decadent dessert.
STEP ONE: Lightly spray a 9×13-inch glass casserole dish with nonstick spray.
STEP TWO: In a medium-sized mixing bowl, combine the crushed Oreo crumbs and the melted butter.
Evenly spread and press the cookie crumbs into the bottom of the sprayed casserole dish. Place in the refrigerator to chill while making the cheesecake layer.
OUR RECIPE DEVELOPER SAYS
To crush your Oreos, you can either do it in a food processor or in a Ziploc bag with a rolling pin.
STEP THREE: Using a stand mixer or a handheld electric mixer and a large mixing bowl, beat the softened cream cheese on medium speed for one minute until smooth.
PRO TIP:
Make sure your cream cheese is at room temperature so that you don’t end up with any lumps in your cream cheese layer.
STEP FOUR: Reduce the mixer speed to low and slowly add the powdered sugar a ½ cup at a time, mixing well after each ½ cup addition.
STEP FIVE: Keeping the mixing speed low, slowly add the milk or half-and-half and the mint extract.
Once the milk and mint extract are well incorporated, add the liquid green food coloring one drop at a time.
Using a silicone spatula, scrape down the sides and the bottom of the mixing bowl to keep the green color uniform and without streaks.
STEP SIX: Remove the cookie crust from the refrigerator and evenly spread the cheesecake layer onto the Oreo cookie crust.
Return the casserole dish to the refrigerator.
STEP SEVEN: Using a stand mixer or hand mixer and a medium-sized mixing bowl, combine the milk and the box of instant chocolate pudding mix.
Mix on medium speed until the pudding starts to thicken.
STEP EIGHT: Remove the casserole dish from the refrigerator and evenly spread the layer of chocolate pudding over the cheesecake layer.
Evenly sprinkle the mini-chocolate chips over the pudding.
STEP NINE: Cover and chill in the refrigerator for at least 2 to 2½ hours.
STEP TEN: After chilling, use an offset spatula to evenly spread the container of whipped topping over the pudding layer.
Then, sprinkle the chopped mint chocolate chunks over the whipped topping.
PRO TIP:
Chilling this dessert overnight will make it easier to cut and give it a thicker consistency. If you plan to make it a day ahead, add it to the fridge overnight and then add the toppings just before serving.
How To Serve This Mint Chocolate Lasagna
This yummy no-bake dessert is perfect to make when the weather is warm. It would be yummy to take to a summer potluck or barbecue.
Add a spoonful of whipped cream and a scoop of vanilla ice cream, and you are all set!
Because of its color, this dessert would also be a fun treat for both St. Patrick’s Day and Christmas.
Why fire up the oven when you can make a wonderful dessert without it? For more no-bake treats, try our no-bake eclair cake and heaven on Earth cake.
If you love mint and chocolate, try our mint chocolate cheesecake.
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Storing This Mint Chip Lasagna
To store this tasty treat, we’ve got a few handy tips to help you out.
IN THE FRIDGE: Cover the mint chip dessert with plastic wrap and refrigerate for up to three days.
IN THE FREEZER: This dessert can be frozen in an airtight container for up to three months, but do be aware that freezing will alter the texture of the cheesecake and pudding layers.
For a minty sweet treat that is sure to delight, you can’t miss this mint chip dessert lasagna! With layers of crushed Oreo cookies, chocolate pudding, creamy mint cheesecake, and whipped topping is the perfect treat.
Frequently Asked Questions
Can I use homemade whipped cream instead of Cool Whip?
You can use homemade whipped cream if you prefer. Check out our homemade whipped cream for a great recipe.
Can I use mint Oreos for the crust?
If you can find mint Oreos at the grocery store, you can definitely use them instead of plain Oreos, but it isn’t absolutely necessary that your crust is minty as the peppermint extract will do the job of adding the mint flavor.
Is there a specific chocolate pudding I should use?
Any chocolate pudding will work fine. If you would like to use chocolate fudge or dark chocolate, it would add even more chocolatey goodness to your dessert.
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Mint Chip Dessert Lasagna
This mint chip dessert lasagna is a decadent treat featuring crushed Oreo cookies, chocolate pudding, creamy mint cheesecake, and whipped topping.
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings 12
Ingredients
Crust
- 14.3 ounces Oreos (not Double Stuf), crushed
- 5½ tablespoons butter, melted
Cheesecake Layer
- 16 ounces cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons milk or half-and-half
- 2 teaspoons peppermint extract, mint extract can also be used
- 6 drops liquid green food coloring
Pudding Layer
- 2¾ cups cold milk
- 5.9 ounces instant chocolate pudding mix, (family-size package)
- ¾ cup mini semi-sweet chocolate chips
Whipped Topping Layer
- 8 ounces whipped topping
- ¾ cup mint chocolate chunks, chopped
Instructions
- Lightly spray a 9×13-inch casserole dish with nonstick spray.
- In a medium-sized mixing bowl, combine the crushed Oreos and the melted butter.
- Evenly spread and press the cookie crumbs in the bottom of the sprayed casserole dish.
- Place in the refrigerator to chill while making the cheesecake layer.
- Using a stand mixer, or a handheld mixer and a large mixing bowl, add the softened cream cheese and mix for 1 minute on medium speed.
- Reduce the mix speed to low and slowly add the powdered sugar a ½ cup at a time, mixing well after each ½ cup.
- Keeping the mixing speed low, slowly add the milk or half-and-half and the mint extract.
- Once the milk and mint extract are well incorporated, add the liquid green food coloring one drop at a time.
- Using a silicone spatula, be sure to scrape down the sides and the bottom of the mixing bowl. This will keep the color uniform and without streaks.
- Remove the cookie crust from the refrigerator and evenly spread the cheesecake layer. Return the casserole dish to the refrigerator.
- Using a stand mixer or a handheld mixer and a medium-sized mixing bowl, combine the milk and the instant chocolate pudding mix. Mix on medium speed until the pudding starts to thicken.
- Remove the casserole dish from the refrigerator and evenly spread the chocolate pudding over the cheesecake layer.
- Evenly sprinkle the mini-chocolate chips over the pudding.
- Cover and chill in the refrigerator for at least 2 to 2½ hours.
- After chilling, use a offset spatula to evenly spread the container of whipped topping over the pudding layer.
- Sprinkle the chopped mint chocolate chunks over the whipped topping.
Notes
- To crush your Oreos, you can either do it in a food processor or in a Ziploc bag with a rolling pin.
- Make sure your cream cheese is at room temperature so that you don’t end up with any lumps in your cream cheese layer.
- Chilling this dessert overnight will make it easier to cut and a thicker consistency. If you plan to make it a day ahead, add it to the fridge overnight and then top with the crushed cookies just before serving.
Nutrition
Calories: 891kcal | Carbohydrates: 76g | Protein: 12g | Fat: 61g | Saturated Fat: 34g | Cholesterol: 146mg | Sodium: 806mg | Potassium: 458mg | Fiber: 3g | Sugar: 59g | Vitamin A: 1916IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 5mg
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Comments
Gloria says
My husband can’t get enough of this one!