No-Bake Mint Chocolate Lasagna
This No-Bake Mint Chocolate Lasagna is a layered dessert with a crunchy Oreo crust, creamy mint filling, rich chocolate pudding, and a fluffy whipped topping. It's an easy and refreshing dessert perfect for any occasion!
Equipment
- Mixing bowl
- 9x13-inch baking dish for assembling layers
- Spatula for spreading layers
- Food processor for crushing Oreos
- Refrigerator for chilling dessert
Ingredients
- 36 pieces Oreo cookies crushed, for the crust
- 6 tbsp unsalted butter melted
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp mint extract
- 1 cup whipped topping thawed, such as Cool Whip
- 1 box chocolate instant pudding mix (3.9 oz)
- 2 cups cold milk
- 1.5 cups mini chocolate chips for topping
- 1 cup whipped topping additional for topping
- 1 drop green food coloring optional, for mint layer
Instructions
- In a food processor, crush Oreo cookies into fine crumbs. Mix with melted butter until well combined. Press the mixture firmly into the bottom of a 9x13 inch baking dish to form a crust.
- In a mixing bowl, beat softened cream cheese, powdered sugar, and mint extract until smooth. Fold in 1 cup of whipped topping and a drop of green food coloring (optional). Spread this mixture evenly over the crust.
- Whisk together chocolate pudding mix and cold milk until thickened. Spread over the mint layer.
- Spread the remaining whipped topping evenly over the chocolate pudding layer.
- Refrigerate for at least 3-4 hours to allow the layers to set.
- Before serving, sprinkle with mini chocolate chips and slice into squares. Enjoy!
Notes
- Optional Equipment: An offset spatula can help with spreading layers evenly.
- Customization: Use white chocolate pudding or add crushed peppermint candies for a festive twist.
- Storage: Store in the refrigerator for up to 3 days. Keep covered to maintain freshness.
- Serving Tip: For cleaner slices, freeze for 30 minutes before cutting.