2tsppeppermint extract mint extract can also be used
2tbspmilk or half-and-half
6drops liquid green food coloring
5.9ozinstant chocolate pudding mix family size
2 ¾cupcold milk
¾cupmini semi-sweet chocolate chips
Whipped Topping Layer
¾cupmint chocolate chunks chopped
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.