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Mint Chip Dessert Lasagna

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. 
Prep Time 15 mins
Chill Time 2 hrs
Total Time 2 hrs 15 mins
Course Dessert
Cuisine American
Servings 12
Calories 891 kcal



  • 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


  • Lightly spray a 9x13-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 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.


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.


Calories: 891kcalCarbohydrates: 76gProtein: 12gFat: 61gSaturated Fat: 34gCholesterol: 146mgSodium: 806mgPotassium: 458mgFiber: 3gSugar: 59gVitamin A: 1916IUVitamin C: 1mgCalcium: 217mgIron: 5mg