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This deliciously creamy mint chip dessert lasagna is so lovely with its layers of OREO cookies, no-bake mint cheesecake, chocolate pudding, and cool whipped topping. Everyone who loves the chocolate and peppermint combo 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 or No Bake Chocolate Pudding Pie.
MORE DESSERT RECIPES:
Chocolate Mayonnaise Cake | Candy Cane Dessert
ingredients for Mint Chip Dessert Lasagna
You will need:
Crust
- 1 package (14.3 ounces) Oreo cookies (not double stuff), crushed
- 5 1/2 tablespoons butter, melted
Cheesecake layer
- 2 – 8 ounce packages 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
Pudding Layer
- 5.9 ounce instant chocolate pudding mix, family size
- 2 3/4 cups cold milk
- 3/4 cup mini semi-sweet chocolate chips
Whipped Topping Layer
- 8 ounce container whipped topping
- 3/4 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 3/4 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.
How to Make This Mint Chip Dessert Lasagna recipe
STEP ONE: Lightly spray a 9×13 glass casserole dish with nonstick spray.
STEP TWO: 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.
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 1/2 cup at a time, mixing well after each 1/2 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 color uniform and without streaks.
STEP SIX: Remove the cookie crust from the refrigerator and evenly spread the cheesecake layer onto the Oreo crust. Return the casserole dish to the refrigerator.
STEP SEVEN: Using a stand mixer or handheld electric mixer and a medium size 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 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 1/2 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.
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.
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.
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Mint Chip Dessert Lasagna
Ingredients
Crust
- 14.3 oz package Oreos (not double stuff) crushed
- 5 1/2 tbsp butter melted
Cheesecake Layer
- 16 oz package cream cheese softened
- 2 cup powdered sugar
- 2 tsp peppermint extract mint extract can also be used
- 2 tbsp milk or half-and-half
- 6 drops liquid green food coloring
Pudding Layer
- 5.9 oz instant chocolate pudding mix family size
- 2 3/4 cup cold milk
- 3/4 cup mini semi-sweet chocolate chips
Whipped Topping Layer
- 8 oz whipped topping
- 3/4 cup mint chocolate chunks chopped
Instructions
- Lightly spray a 9×13 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 1/2 cup at a time, mixing well after each 1/2 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 1/2 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.
My husband can’t get enough of this one!