Mint Oreo Dessert

a close up shot of a slice of Mint Oreo Dessert on a plate

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5 from 21 votes

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

Prep Time20

Chill Time2 20

Total Time2 40

Course: Dessert

Cuisine: American

Keyword: Mint Oreo Dessert Recipe

Servings:

Calories: 837kcal

Ingredients

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 9x9 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