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Mint Chip Lasagna

A refreshing no-bake layered dessert featuring an Oreo crust, creamy mint cheesecake filling, chocolate pudding, and whipped topping.
Print Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 15 squares
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 package Oreo cookies regular or mint
  • 0.33 cup unsalted butter melted
Mint Layer
  • 8 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 tsp peppermint extract
  • 5 drops green food coloring adjust for desired color
  • 8 oz whipped topping thawed (Cool Whip)
Pudding Layer
  • 2 boxes instant chocolate pudding mix 3.9 oz each
  • 3 cups cold milk whole milk preferred
Topping
  • 8 oz whipped topping thawed
  • 1 cup chocolate chips mini, or chocolate shavings

Equipment

  • 9x13 Glass Baking Dish
  • Electric mixer
  • Food processor
  • Offset spatula

Method
 

  1. Crush Oreo cookies into fine crumbs using a food processor or ziplock bag.
  2. Mix cookie crumbs with melted butter and press firmly into the bottom of a 9x13 inch glass dish. Freeze for 15 minutes.
  3. Beat softened cream cheese and sugar until smooth. Add peppermint extract and green food coloring.
  4. Gently fold in one container of whipped topping. Spread mixture evenly over the chilled crust.
  5. Whisk instant pudding mix and cold milk for 2 minutes until thickened.
  6. Spread pudding layer over the mint cheesecake layer.
  7. Top with remaining container of whipped topping.
  8. Sprinkle with chocolate chips or shavings. Refrigerate for at least 4 hours before serving.

Notes

Ensure you use Instant Pudding mix, not Cook-and-Serve. For cleaner slices, freeze for 30 minutes before cutting.