Mint Oreo Dessert

This mint Oreo dessert features everyone's favorite chocolate-mint flavor combination in an easy no-bake treat.

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This mint Oreo dessert is one insanely delicious recipe. Oreos and mint are a match made in heaven, and when you add in whipped cream, cream cheese, and chocolate pudding, you’ve got yourself a winner.

Mint Oreo Dessert Ingredients

You’ll need:

For the Mint Oreo Crust

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

For the Mint No-Bake Cheesecake Layer

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

For the Chocolate Pudding Layer

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

How to Make This Mint Oreo Dessert Recipe

STEP ONE: Use either a food processor or a Ziploc bag and a rolling pin and crush 32 mint Oreo cookies for the crust. Reserve 10 cookies to break into smaller pieces for the topping.

STEP TWO: Add the crushed cookies and the melted butter to a medium-sized mixing bowl. Stir to coat the Oreo crumbs completely.

STEP THREE: Use a pastry brush or your fingers to coat the entire surface of a 9×9 square pan with the 2 tablespoons of softened butter. 

STEP FOUR: Press the buttered cookie crumbs into the bottom of the pan. Place the baking dish in the refrigerator while preparing the no-bake cheesecake layer.

STEP FIVE: Add the softened cream cheese to a large bowl. Use a handheld electric mixer on medium-high speed and beat the cream cheese for 1 minute until smooth.

STEP SIX: Add the powdered sugar to the cream cheese and beat for another 1 to 1½ minutes until combined.

STEP SEVEN: Add 1 cup of the thawed whipped topping and the mint extract. Beat for another 1 minute until combined.

STEP EIGHT: Add 2 to 3 drops of green food coloring gel and mix just until no streaks of green remain and the color is a uniform mint green.

STEP NINE: 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.

STEP TEN: Add the cold milk, 1 cup of the thawed whipped topping, and the instant pudding mix to a medium-sized mixing bowl. Use a handheld mixer at medium speed to combine the pudding mixture. Beat for 1½ to 2 minutes or until the mixture begins to thicken. 

STEP ELEVEN: 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. 

STEP TWELVE: Just before serving, evenly spread the remaining thawed whipped topping over top of the pudding layer. Sprinkle the reserved broken cookies over the whipped topping layer. Slice into 9 slices and serve.

How To Serve

This heavenly mint Oreo dessert would be delicious year-round, but its green color makes it especially ideal for St. Patrick’s Day or during the holiday season. Add a peppermint white hot chocolate to wash it down.

For more delightful no-bake recipes, our no-bake lemon pie and chocolate pudding pie are two of our favorites.

MORE MINT RECIPES

Fudge Recipes

Mint Chocolate Fudge

No Bake Desserts

Mint Chip Dessert Lasagna

Storage

IN THE FRIDGE: Store any leftovers of this great dessert covered with plastic wrap in the refrigerator for up to 5 days. 

IN THE FREEZER: 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.

Layers of crunchy cookie crust, minty cream cheese, and chocolate pudding make this creamy dessert a must-try treat. All you need is a few simple ingredients and a little bit of chill time, and you’ll have yourself a decadent dessert.

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• Oreo Pie
• Lemon Lush
• Peanut Butter No-Bake Cookies
• Gluten-Free Chocolate Chip Cookies

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Mint Oreo Dessert

5 from 21 votes

This mint Oreo dessert features everyone's favorite chocolate-mint flavor combination in an easy no-bake treat.

Prep Time 20 minutes

Total Time 2 hours 40 minutes

Servings 9

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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 cream cheese, softened
• ¾ cup powdered sugar
• 16 ounces whipped topping, thawed
• 1½ teaspoons pure mint extract
• 2 to 3 drops green food color gel

Chocolate Pudding Layer

• 7.8 ounces 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 to 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 to 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 to 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.

Notes

• Using the bottom of a glass cup is extremely helpful to press the mixture nice and tightly in the dish.
• Make sure the cream cheese is at room temperature, so there aren’t any lumps in your mixture.
• Giving this dessert plenty of time to chill 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 topping just before serving.

Nutrition

Calories: 837kcal | Carbohydrates: 94g | Protein: 10g | Fat: 48g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 891mg | Potassium: 408mg | Fiber: 3g | Sugar: 69g | Vitamin A: 1114IU | Calcium: 171mg | Iron: 8mg

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