Mint Chocolate Lasagna
No-bake layered dessert with an Oreo crust, a mint cream cheese layer, a chocolate pudding layer, and whipped topping garnish.
Servings: 12 servings
Ingredients
Ingredients
- ?36 Oreo cookiesregular or mint
- ?6 tablespoons 78 gramsmelted butter
- ?8 ounces 225 gramscream cheesesoftened to room temperature
- ?2 tablespoonsheavy whipping cream
- ?1/2 teaspoonpeppermint extract
- ?2 dropGreen food coloringor enough to get the desired shade of green
- ?1 cuppowdered sugar
- ?8 ounces 450 gramswhipped topping (Cool Whip)thawed
- ?23.9-ounce packagesinstant chocolate puddingnot cook and serve
- ?3 cups 720 mlmilkcold
- ?1/4 cupAndes mint chocolate chipsor chopped Andes mints for garnish
- ?8 ounces 450 gramswhipped topping (Cool Whip)thawed
Instructions
Instructions
- Line up your ingredients and an ungreased 9×13 inch (23×33 cm) baking dish. Confirm you have 36 Oreo cookies (regular or mint) and 6 tablespoons (78 grams) melted butter for the crust.
- Place the 36 Oreo cookies in a food processor and crush to fine crumbs. (If you don’t have a food processor, put cookies in a heavy-duty resealable bag and crush with a rolling pin.)
- Transfer the Oreo crumbs to a bowl, pour in the 6 tablespoons (78 grams) melted butter, and stir until the crumbs are evenly moistened.
- Press the Oreo crumb mixture firmly and evenly into the bottom of the 9×13 inch dish to form the crust. Refrigerate the crust for 5 minutes to firm.
- In a large bowl, use a hand mixer to beat the 8 ounces (225 grams) cream cheese (softened to room temperature) on medium speed until smooth and creamy, scraping the bowl as needed.
- Add 2 tablespoons heavy whipping cream, 1 cup powdered sugar, ½ teaspoon peppermint extract, and 2 drops green food coloring to the cream cheese. Beat on low-to-medium speed until well combined and smooth.
- Fold in one 8-ounce (450 gram) container of the whipped topping (Cool Whip), using a spatula, until evenly incorporated. Spread this cream cheese mixture evenly over the chilled Oreo crust. Return the dish to the refrigerator for 10 minutes.
- In a medium bowl, whisk together the 2 (3.9-ounce) packages instant chocolate pudding (not cook and serve) and 3 cups (720 ml) cold milk. Beat with a hand mixer on low speed for about 1–2 minutes, or until the pudding begins to thicken.
- Spread the thickened chocolate pudding evenly over the chilled cream cheese layer. Refrigerate for 10 minutes to allow the pudding layer to set.
- Spread the remaining 8 ounces (450 grams) whipped topping (Cool Whip) gently and evenly over the pudding layer. Sprinkle ¼ cup Andes mint chocolate chips (or chopped Andes mints) over the top as garnish.
- Refrigerate the assembled dessert for at least 1 hour (longer is fine) to let all layers fully set. Slice into squares and serve chilled.
Equipment
- Food Processor
- 9×13" casserole dish
- Mixing Bowl
- Offset Spatula
- Hand Mixer
Notes
You can use any 9×13-inch pan that you like for this recipe. If you want your chocolate lasagna to be extra thick, you can also make it in a 9 or 10-inch square pan.
Regular Oreos work best.While double stuff Oreos are amazing dunked in milk, they have a bit too much frosting in them when it comes to making a crispy cookie crust.
Use peppermint extract.I prefer peppermint extract over the other variety, called “pure mint” extract. Peppermint has a lighter flavor, whereas the other is more herbal.
Be sure to use instant pudding mix.When buying pudding mix, look for the box that says “instant”. The type of pudding mix that needs to be cooked won’t work properly here.
You need a total of 16 ounces of whipped topping. Half goes into the mint layer, and the other half is for the topping. It’s usually less expensive to buy the larger container than it is to buy 2 8-ounce containers.
To use fresh whipped creaminstead of whipped topping: Whip two cups of heavy cream to get 16oz. Of whipped cream and divide in half for the different layers.
Chill each layer!The key to making a layered dessert with clean lines is that each layer is cold and set firm before you add the next one. A little bit of patience makes all the difference here.
To Store:Keep chocolate lasagna covered in the fridge for up to 5 days. You can also freeze the dessert for up to 2 months. Just allow it to thaw overnight in the fridge before serving.
Regular Oreos work best.While double stuff Oreos are amazing dunked in milk, they have a bit too much frosting in them when it comes to making a crispy cookie crust.
Use peppermint extract.I prefer peppermint extract over the other variety, called “pure mint” extract. Peppermint has a lighter flavor, whereas the other is more herbal.
Be sure to use instant pudding mix.When buying pudding mix, look for the box that says “instant”. The type of pudding mix that needs to be cooked won’t work properly here.
You need a total of 16 ounces of whipped topping. Half goes into the mint layer, and the other half is for the topping. It’s usually less expensive to buy the larger container than it is to buy 2 8-ounce containers.
To use fresh whipped creaminstead of whipped topping: Whip two cups of heavy cream to get 16oz. Of whipped cream and divide in half for the different layers.
Chill each layer!The key to making a layered dessert with clean lines is that each layer is cold and set firm before you add the next one. A little bit of patience makes all the difference here.
To Store:Keep chocolate lasagna covered in the fridge for up to 5 days. You can also freeze the dessert for up to 2 months. Just allow it to thaw overnight in the fridge before serving.