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.

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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

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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, mint extract can also be used
• 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

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.

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 1 minute until smooth.

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. 

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. Enjoy!

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.

MORE DESSERT RECIPES

Cheesecakes

Red Velvet Cheesecake

Dessert Bars

Lemon Cheesecake Bars

Storing This Mint Chip Lasagna

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.

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Mint Chip Dessert Lasagna

5 from 1 vote

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 minutes

Total Time 2 hours hours 15 minutes minutes

Servings 12

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Ingredients

  

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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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