Mint Chip Dessert Lasagna

Name: Mint Chip Dessert Lasagna
Prep time: 15 min
Total time: 135 min
Ingredients: 14.3 ounce package Oreos (not double stuff) (crushed); 5 1/2 tablespoons butter (melted); 16 ounce package cream cheese (softened); 2 cup powdered sugar; 2 teaspoons peppermint extract (mint extract can also be used); 2 tablespoons milk or half-and-half; 6 drops liquid green food coloring; 5.9 ounces instant chocolate pudding mix (family size); 2 3/4 cup cold milk; 3/4 cup mini semi-sweet chocolate chips; 8 ounces whipped topping; 3/4 cup mint chocolate chunks (chopped)

Jump to Recipe

Table of Contents

MINT CHIP DESSERT LASAGNA INGREDIENTS
HOW TO MAKE THIS MINT CHIP DESSERT LASAGNA RECIPE
HOW TO SERVE
STORAGE
FAQ
MORE RECIPES YOU'LL LOVE
JUMP TO RECIPE

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!

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, Heaven on Earth Cake, Blueberry Angel Food Cake or our No-Bake Chocolate Pudding Pie. If you love mint and chocolate, try our Mint Chocolate Cheesecake.

close up shot of mint chip dessert lasagna on a white plate

MORE DESSERT RECIPES:
Chocolate Mayonnaise Cake | Candy Cane Dessert

MINT CHIP DESSERT LASAGNA INGREDIENTS

mint chip dessert lasagna raw ingredients that are labeled

You will need:

For the Crust

1 package (14.3 ounces) Oreo cookies (not double stuff), crushed
5 ½ tablespoons butter, melted

For the cheesecake layer

2 8-ounce packages of cream cheese, softened
2 cups powdered sugar
2 teaspoons peppermint extract, mint extract can also be used
2 tablespoons milk or half-and-half
6 to 8 drops of green food coloring

For the pudding layer

5.9 ounces of instant chocolate pudding mix, family size
2 ¾ cups of milk
¾ cup mini semi-sweet chocolate chips

For the whipped topping layer

8-ounce container of whipped topping
¾ cup 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 in the bottom of the sprayed casserole dish. Place in the refrigerator to chill while making the cheesecake layer.

PRO TIP: 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 1 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 2 ½ hours.

STEP TEN: After chilling, use a 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 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 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 or Christmas. Enjoy!

STORAGE

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.

close up shot of mint chip dessert lasagna in a baking pan

For a minty sweet treat that is sure to delight, you can’t miss with this mint chip dessert! With layers of crushed Oreo cookies, chocolate pudding, creamy mint cheesecake, and whipped topping, this dessert will remind you of a lasagna. Make this recipe to serve for a holiday dinner, a potluck or picnic, or for a special weeknight treat.

FAQ

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 a chocolate fudge or dark chocolate, it would add even more chocolatey goodness to your dessert.

MORE RECIPES YOU’LL LOVE

Mint Chip Dessert Lasagna

5 from 1 vote

Prep Time 15 minutes

Total Time 2 hours 15 minutes

Servings

Print Recipe Review Recipe

Ingredients

Crust

14.3 ounce package Oreos (not double stuff) crushed
5 1/2 tablespoons butter melted

Cheesecake Layer

16 ounce package cream cheese softened
2 cup powdered sugar
2 teaspoons peppermint extract mint extract can also be used
2 tablespoons milk or half-and-half
6 drops liquid green food coloring

Pudding Layer

5.9 ounces instant chocolate pudding mix family size
2 3/4 cup cold milk
3/4 cup mini semi-sweet chocolate chips

Whipped Topping Layer

8 ounces whipped topping
3/4 cup mint chocolate chunks chopped

Instructions

Lightly spray a 9×13-inch casserole dish with nonstick spray.
In a medium size 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 size 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 2 ½ 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

TIP: To crush your Oreos, you can either do it in a food processor or in a Ziploc bag with a rolling pin.

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.

TIP: 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

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Stefanie Knaus Photographer
Layne Kangas Marketing
Rhadonda Sedgwick Creative Director
Kim Bregger Photographer
Lexus Monroe Editorial Assistant

Mint Chip Dessert Lasagna