Mint Chocolate Lasagna

Mint Chocolate Lasagna is a cool, creamy layered dessert featuring a crunchy Oreo crust, refreshing mint-flavored layers, and a rich chocolate topping.

Reminiscent of an icebox cake, this no-bake treat is perfect for warm days or whenever you want a fun and indulgent mint-chocolate fix.

Kitchen Equipment Needed

• 9×13-inch baking dish
• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Food processor or plastic bag with rolling pin (for crushing Oreos)

Ingredients Overview

• Cookie crust: Crushed Oreos form the crunchy base.
• Mint cream layer: Cream cheese, whipped topping, and mint extract create a fluffy, minty layer.
• Chocolate pudding: Adds a smooth, chocolatey middle layer.
• Whipped topping: Finishes the dessert with a light, creamy top.
• Decorations: Chocolate chips or Andes mints for added flair.

Ingredients

• 36 Oreo cookies (about 3 cups crushed)
• 6 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon mint extract (adjust to taste)
• 1–2 drops green food coloring (optional)
• 16 ounces whipped topping (like Cool Whip), divided
• 2 (3.9 oz) boxes instant chocolate pudding mix
• 3 1/2 cups cold milk
• 1/2 cup mini chocolate chips or chopped Andes mints (optional topping)

Directions

1. Make the crust
   Crush the Oreos in a food processor until fine crumbs form. Mix the crumbs with melted butter. Press firmly into the bottom of a 9×13-inch baking dish to form an even layer. Chill in the freezer for 10 minutes.
2. Prepare the mint layer
   In a mixing bowl, beat the softened cream cheese, powdered sugar, and mint extract until smooth. If using food coloring, add a drop or two to achieve a light green hue. Gently fold in 1 cup of the whipped topping until well combined. Spread this mint cream mixture evenly over the chilled crust. Return to the refrigerator.
3. Mix the pudding
   In a separate bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, until thickened. Spread the pudding over the mint layer. Place back in the refrigerator for 10 minutes to set.
4. Top with whipped topping
   Carefully spread the remaining whipped topping over the chocolate pudding layer. If desired, sprinkle mini chocolate chips or chopped Andes mints on top.
5. Chill
   Refrigerate the dessert for at least 4 hours (or overnight) to allow layers to set and flavors to meld.
6. Serve
   Slice and enjoy chilled. Store leftovers covered in the refrigerator.

Prep Time

25 minutes

Chill Time

4 hours

Total Time

4 hours 25 minutes

Nutrition (per serving, ~12 servings)

• Calories: ~350
• Fat: ~20g
• Carbohydrates: ~40g
• Protein: ~4g
• Sugar: ~28g

Expert Tips

• Adjust mint strength: Start with 1 teaspoon of mint extract, taste, and add more if you prefer a stronger flavor.
• Layering: For neat layers, chill each layer briefly before adding the next.
• Crust variations: Use mint Oreos or chocolate graham crackers for a different twist.

FAQs

Can I use fresh whipped cream instead of whipped topping?

Yes, but stabilize it with powdered sugar or gelatin to ensure it holds its shape.

What if I can’t find mint extract?

Substitute peppermint extract, but use sparingly, as it can be stronger.

How long does it keep?

Store covered in the fridge for up to 3 days. The crust may soften over time.

Storing & Reheating

• Storing: Cover with plastic wrap or foil and refrigerate for up to 3 days.
• Reheating: This dessert is served chilled, so no reheating is necessary.

Substitutions & Variations

• No mint: Omit the mint extract and food coloring for a simple chocolate lasagna.
• Different pudding: Swap chocolate pudding for white chocolate or pistachio pudding for another flavor combination.
• Gluten-free: Use gluten-free chocolate sandwich cookies in place of Oreos.

Mint Chocolate Lasagna

Mint Chocolate Lasagna is a cool, creamy layered dessert featuring a crunchy Oreo crust, refreshing mint-flavored layers, and a rich chocolate topping.

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Equipment

• - 9x13-inch baking dish
• Mixing bowls
• - Hand mixer or stand mixer
• - Rubber spatula
• Measuring cups and spoons
• - Food processor or plastic bag with rolling pin (for crushing Oreos)

Ingredients

  

• - 36 Oreo cookies about 3 cups crushed
• - 6 tablespoons unsalted butter melted
• - 8 ounces cream cheese softened
• - 1/2 cup powdered sugar
• - 1 teaspoon mint extract adjust to taste
• - 1–2 drops green food coloring optional
• - 16 ounces whipped topping like Cool Whip, divided
• - 2 3.9 oz boxes instant chocolate pudding mix
• - 3 1/2 cups cold milk
• - 1/2 cup mini chocolate chips or chopped Andes mints optional topping

Instructions

 

• **Make the crust**
• Crush the Oreos in a food processor until fine crumbs form. Mix the crumbs with melted butter. Press firmly into the bottom of a 9x13-inch baking dish to form an even layer. Chill in the freezer for 10 minutes.
• **Prepare the mint layer**
• In a mixing bowl, beat the softened cream cheese, powdered sugar, and mint extract until smooth. If using food coloring, add a drop or two to achieve a light green hue. Gently fold in 1 cup of the whipped topping until well combined. Spread this mint cream mixture evenly over the chilled crust. Return to the refrigerator.
• **Mix the pudding**
• In a separate bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, until thickened. Spread the pudding over the mint layer. Place back in the refrigerator for 10 minutes to set.
• **Top with whipped topping**
• Carefully spread the remaining whipped topping over the chocolate pudding layer. If desired, sprinkle mini chocolate chips or chopped Andes mints on top.
• **Chill**
• Refrigerate the dessert for at least 4 hours (or overnight) to allow layers to set and flavors to meld.
• **Serve**
• Slice and enjoy chilled. Store leftovers covered in the refrigerator.