Last updated on
Chocolate Mint Lasagna
Table of Contents
This creamy Chocolate Mint Lasagna is delicious and features layers of Oreo cookies, no-bake mint cheesecake, chocolate pudding, and Cool Whip on top. If you like chocolate and peppermint together, you'll really enjoy this fun treat!
More Recipes ⭐ Mint Chocolate Chip Ice Cream Cake | Mint Chocolate Cheesecake | Mint Chocolate Chip Fudge
This dessert lasagna is a delicious delight that mixes the crunchy richness of an Oreo cookie base with smooth layers of cheesecake and chocolate pudding.
The cheesecake has a light mint flavor, and the chocolate pudding adds a strong chocolate taste, making it a perfect treat for any event.
Ingredients for Mint Chocolate Chip Lasagna
What you'll need to make this Andes Mint Dessert:
Crust:
- 1 (14.3-ounce) package of Oreo cookies (not Double Stuf), crushed
- 5½ tablespoons of butter, melted
Cheesecake Layer:
- 2 (8-ounce) packages of cream cheese, softened
- 2 cups of powdered sugar
- 2 tablespoons of milk or half-and-half
- 2 teaspoons of peppermint extract
- 6 to 8 drops of green food coloring
Pudding Layer:
- 2¾ cups of milk
- 5.9 ounces of instant chocolate pudding mix, family-size
- ¾ cup of mini semi-sweet chocolate chips
Whipped Topping Layer
- 8-ounce container of whipped topping
- ¾ cup of chopped mint chocolate chunks, such as Andes mints
Mint OREO Lasagna Variations
These easy substitutions and additions can easily be swapped ono bake mint chocolate lasagna recipe!
- CHOCOLATE CHIPS: Use ¾ cup of mini chocolate chips as a topping for the dessert instead of chopped chocolate mints.
- CHOCOLATE SHAVINGS: Use a peeler to create chocolate shavings from a chocolate bar to garnish the top of the dessert lasagna.
- MINT EXTRACT: Don't worry if you have mint extract instead of peppermint extract. Mint extract will still provide a nice cool mint taste.
How to make Mint Chip Dessert Lasagna
To make this decadent dessert, we'll go through the process of creating each delicious layer step by step.
FIRST STEP: Lightly spray a 9x13 casserole dish with nonstick spray.
SECOND STEP: 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.
Pro Tip
To crush the Oreos, you can use a food processor or put them in a Ziploc bag and crush them with a rolling pin.
THIRD STEP: 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.
Pro Tip
Ensure your cream cheese is at room temperature to avoid lumps in your cream cheese layer.
FOURTH STEP: Reduce the mixer speed to low and slowly add the powdered sugar a ½ cup at a time, mixing well after each ½ cup.
FIFTH STEP: 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.
SIXTH STEP: Remove the cookie crust from the refrigerator and evenly spread the cheesecake layer.
Return the casserole dish to the refrigerator.
SEVENTH STEP: Once again, using a stand mixer, or a handheld mixer and a medium-size mixing bowl, combine the 2 ¾ cup milk and the 5.9 oz box of instant chocolate pudding mix.
Mix on medium speed until the pudding starts to thicken.
EIGHTH STEP: 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 ½ hours before serving.
NINTH STEP: Cover and chill in the refrigerator for at least 2 to 2½ hours.
TENTH STEP: After chilling, use an 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.
Pro Tip
If you chill this dessert overnight, it will be easier to slice and will have a thicker texture. If you're preparing it a day in advance, put it in the refrigerator overnight and then add the toppings right before serving.
Cooking Tips
Any chocolate-flavored pudding will do, but chocolate fudge or even dark chocolate will add extra chocolatey goodness.
Homemade, sweetened whipped cream can be used in place of Cool Whip, but store-bought whipped topping has more stability and won’t lose its fluffiness.
Do make sure your cream cheese is softened before using it to avoid lumps.
Spreading the cream cheese layer and the whipped cream layer can be tricky. Dollop the mixture all over and spread from dollop to dollop. It will be less likely to drag and collect cookie crumbs and keep the crust intact.
More Recipes You'll Love
Chocolate Mint Lasagna
Love this recipe? Give it a 5 Star Rating
Ingredients
Crust
- 14.3 oz package Oreos (not double stuff crushed)
- 5 ½ 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 ¾ cup cold milk
- ¾ cup mini semi-sweet chocolate chips
Whipped Topping Layer
- 8 oz whipped topping
- ¾ cup mint chocolate chunks chopped
DIRECTIONS
- Lightly spray a 9x13 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 mixer speed to low and slowly add the powdered sugar a ½ cup at a time, mixing well after each ½ 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.
- Once again, using a stand mixer, or a handheld mixer and a medium-size mixing bowl, combine the 2 ¾ cup milk and the 5.9 oz box of 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 ½ hours before serving.
- Just before serving, remove the dessert lasagna, using an offset spatula evenly spread the 8 oz container of whipped topping over the pudding layer. Sprinkle the chopped mint chocolate chunks over the whipped topping. Keep any leftovers refrigerated.
Comments
Kelcey Stein says
Love these, no bake is my favorite desserts
Ann says
I like