Description
This Mint Chocolate Lasagna is a decadent no-bake dessert featuring a crunchy mint Oreo crust, a smooth and creamy mint-flavored cheesecake layer, and a rich chocolate pudding topping. Perfect for mint chocolate lovers and easy to prepare without the need for an oven.
Ingredients
Scale
Mint Oreo Crust
- 20 ounces mint Oreos
- 6 tablespoons salted sweet cream butter, melted and cooled
- 2 tablespoons salted sweet cream butter, softened (for buttering the baking dish)
Mint No Bake Cheesecake Layer
- 16 ounces (2 8-ounce packages) cream cheese, softened
- ¾ cup powdered sugar
- 16 ounces (2 8-ounce containers) whipped topping, thawed
- 1½ teaspoons pure mint extract
- 2–3 drops green food color gel
Chocolate Pudding Layer
- 7.8 ounces (2 3.9-ounce packages) instant chocolate pudding mix
- 2 cups cold whole milk
Instructions
- Prepare the crust: Butter a 9×13 inch baking dish with 2 tablespoons of softened salted sweet cream butter. Crush the 20 ounces of mint Oreos into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the Oreo crumbs with 6 tablespoons of melted, cooled butter until well combined. Press the mixture evenly into the bottom of the prepared baking dish to form the crust. Refrigerate while preparing the next layers.
- Make the mint cheesecake layer: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and continue beating until fully incorporated and creamy. Gently fold in the thawed whipped topping and mix until smooth. Add the pure mint extract and 2-3 drops of green food color gel, stirring until the color is evenly distributed. Spread the cheesecake mixture evenly over the chilled Oreo crust. Return the dish to the refrigerator to set while preparing the pudding layer.
- Prepare the chocolate pudding layer: In a medium bowl, whisk together both packages of instant chocolate pudding mix with 2 cups of cold whole milk until thickened, about 2 minutes. Pour the chocolate pudding evenly over the set mint cheesecake layer.
- Chill and serve: Cover the dessert with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow all layers to set and flavors to meld. When ready, slice into squares and serve chilled for a refreshing and indulgent mint chocolate treat.
Notes
- For best results, use full-fat cream cheese and whole milk to achieve a creamy texture.
- You can substitute whipped topping with homemade whipped cream if preferred.
- Adjust the amount of mint extract to your taste preference; start with less and add more if desired.
- If you prefer a firmer crust, you can bake the crust for 8-10 minutes at 350°F before adding the layers, though this recipe is traditional no-bake.
- This dessert tastes best after chilling overnight to allow flavors to develop.
- Store any leftovers covered in the refrigerator for up to 3 days.
Keywords: Mint Chocolate Lasagna, No Bake Dessert, Mint Oreo Crust, Mint Cheesecake, Chocolate Pudding Layer, Easy Summer Dessert