MINT CHIP DESSERT LASAGNA
– Oreos – Butter – Cream cheese – Powdered sugar – Peppermint extract – Milk or half-and-half – Liquid green food coloring – Instant chocolate pudding mix – Milk – Mini semi-sweet chocolate chips – Whipped topping – Mint chocolate chunks
Lightly spray a 9x13 casserole dish with nonstick spray. Combine the crushed Oreos and the melted butter.
Press the cookie crumbs in the bottom of the sprayed casserole dish. Place in the refrigerator to chill.
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.
Using a stand mixer, or a handheld mixer in a bowl, combine milk and box of instant pudding mix until the pudding starts to thicken.
Remove the casserole dish from the fridge and evenly spread the chocolate pudding over the cheesecake layer.
Before serving, spread the container of whipped topping over the pudding layer. Sprinkle the chopped mint chocolate chunks over the whipped topping.
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