This incredibly easy Mint Chocolate Lasagna recipe is a favorite no-bake dessert piled high with layers of Oreo cookie crust, chocolate pudding, minty cream cheese filling, and Cool Whip.
Chopped Andes mints add the perfect finishing touch to this decadent mint chocolate dessert!
Mint chocolate lovers everywhere are going to go crazy for this chocolate lasagna!
I’ve taken the classic layered no-bake chocolate lasagna recipe and added a cool layer of sweet, minty, cheesecake-style filling to make this dessert especially delicious.
The crust layer of no-bake desserts is always my favorite part, and this one is no exception, made from a buttery mixture of crushed Oreo cookies.
Check out my No Bake Oreo Pie, Chocolate Jello Pudding Pie, and No Bake Peanut Butter Pie recipes for even more Oreo cookie crust goodness!
This No Bake Mint Chocolate Cheesecake is another creamy no-bake minty dessert to try too.
The green color of the filling makes mint chocolate lasagna perfect for Christmas or St. Patrick’s day, but this is truly a dessert that is wonderful for sharing any time of year.
Why You’ll Love This Recipe
- Oreo Cookie Crust – The cookie crust layer of most no-bake desserts is my favorite part, and this one is made from a buttery mixture of crushed Oreo cookies. Try it with mint Oreos for even more flavor!
- Beautiful Layers – Because you don’t need to bake this dessert, you’ll have plenty of time to layer this lasagna perfectly so that it looks its best. Four easy layers, plus a garnish of mint chocolate are simple to create.
- Easy Make-Ahead Recipe – Mint Chocolate Lasagna is a wonderful dish to bring to a pot-luck situation or a holiday party because you can make it up to 5 days ahead if you store it in the fridge and up to 2 months ahead if you freeze it!
Ingredients Needed for Mint Chocolate Lasagna
The best chocolate lasagna is all about layers! Here’s what you’ll need for each one:
- For the Crust: Crushed Oreos and melted unsalted butter make an irresistible no-bake crust. Regular Oreos or mint Oreos will work perfectly here.
- Mint Layer: This is the cool, green, tasty one! Softened cream cheese, peppermint extract, powdered sugar, whipped topping, and a little bit of heavy whipping cream come together to make a fluffy, decadent mint mousse. Green food coloring, while optional, makes it known that the mint flavor is in there!
- Chocolate Pudding: The next layer in this dessert is instant chocolate pudding! Be sure to buy instant pudding, not the cook-and-serve type.
- The Topping: Cool Whip and chopped Andes mints finish your chocolate lasagna perfectly. You might be able to find Andes chips in the baking aisle to make this super simple. Feel free to use mini chocolate chips or shaved chocolate if you don’t have Andes on hand.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Chocolate Lasagna
- Make Oreo Crumbs: The easiest way to crush Oreos is by pulsing them in a food processor. Combine the oreo crumbs with melted butter and mix until combined.
- Press to Form the Crust: Press the oreo crumb mixture into the bottom of a 9×13-inch dish, and transfer it to the fridge for 5 minutes to firm up while you make the next layer.
- Mix the Mint Layer: Use a hand mixer to whip the cream cheese in a large mixing bowl. Mix until creamy, but don’t overwhip or you’ll have too much air in the mixture. Add the heavy cream, peppermint extract, and a few drops of green food coloring. Mix well until combined.
- Spread and Chill: Spread the mint cream cheese mixture over the oreo crust, then chill in the fridge for 10 minutes while you make the chocolate pudding.
- The Chocolate Pudding Layer: In a medium bowl, combine the instant chocolate pudding and cold milk. Mix with a hand mixer on low speed until the pudding thickens. Then spread the pudding over the mint layer and chill again for at least 10 minutes to set.
- Finish with Cool Whip: Finally, spread the remaining whipped topping gently over the pudding layer and top with chopped Andes chocolates. Refrigerate the entire dessert for at least one hour for the layers to fully set before serving.
Tip!
Chill each layer! The key to making a layered dessert with clean lines is that each layer is cold and set firm before you add the next one. A little bit of patience makes all the difference here.
Recipe Tips
- Choose your Pan: I love using a classic glass baking dish to make this recipe, but you can use any 9×13-inch pan that you like. If you want your chocolate lasagna to be extra thick, you can also make it in a 9 or 10-inch square pan.
- An offset spatula will be super helpful for spreading out the layers of this dessert evenly.
- Regular Oreos are Best: While double stuff Oreos are amazing dunked in milk, they have a bit too much frosting in them when it comes to making a crispy cookie crust.
- Use Peppermint Extract: I prefer peppermint extract over the other variety, called “pure mint” extract. Peppermint has a lighter flavor, whereas the other is more herbal.
- Use Instant Pudding: When buying pudding mix, look for the box that says “instant”. The type of pudding mix that needs to be cooked won’t work properly here.
- Try Using Fresh Whipped Cream: You can replace the cool whip in this recipe with fresh whipped cream if you prefer. Whip two cups of heavy cream to get 16oz. Of whipped cream and divide in half for the different layers.
Storing Tips
Store this chocolate lasagna covered in the fridge for up to 5 days. You can also freeze the dessert for up to 2 months. Just allow it to thaw overnight in the fridge before serving.
If you like this easy no bake recipe, you should check out my recipe for Peanut Butter Lasagna too!
Other Mint Desserts to Enjoy
Try making these minty, chocolatey treats for the holidays or whenever you’re in the mood!
- Mint Chocolate Puppy Chow
- Chocolate Peppermint Cookies
- Peppermint Chocolate Macarons
- Peppermint Hot Chocolate
Recipe FAQs
To keep things clean, run a large knife under hot water before each slice. This will help it melt through the layers rather than dragging them, giving you clean pieces. This tip works for any no-bake cheesecake-style recipe.
Covered and refrigerated, mint chocolate lasagna will last for up to 5 days!
Yes, you can substitute sugar-free pudding for regular chocolate pudding if you’d like. Be certain to buy instant pudding mix though, and not cook-and-serve.
More Amazing No Bake Desserts
All No-Bake →
Enjoy making and eating this delicious no bake Mint Chocolate Lasagna! It’s sure to be a hit with your family and friends at any upcoming occasion.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Mint Chocolate Lasagna
Equipment
- Offset spatula
- Hand mixer
Ingredients
For the Crust Layer:
- 36 Oreo cookies regular or mint
- 6 tablespoons (78 grams) melted butter
For the Mint Layer:
- 8 ounces (225 grams) cream cheese softened to room temperature
- 2 tablespoons heavy whipping cream
- ½ teaspoon peppermint extract
- 2 drop Green food coloring or enough to get the desired shade of green
- 1 cup powdered sugar
- 8 ounces (450 grams) whipped topping (Cool Whip) thawed
For the Chocolate Layer:
- 2 3.9-ounce packages instant chocolate pudding not cook and serve
- 3 cups (720 ml) milk cold
- ¼ cup Andes mint chocolate chips or chopped Andes mints, for garnish
For the Topping:
- 8 ounces (450 grams) whipped topping (Cool Whip) thawed
Instructions
- In a food processor, crush the Oreo cookies into fine crumbs. Transfer them to a bowl and mix with melted butter until well combined.
- Press the Oreo crumb mixture onto the bottom of a 9×13 inch (23x33cm) dish, and transfer to the refrigerator for 5 minutes to firm up.
- In a large bowl, using a hand mixer whip the cream cheese on medium speed until creamy but do not overwhip. Add the heavy cream, sugar, peppermint extract, and green food coloring. Mix until well combined.
- Gently fold in 8 ounces of whipped topping to combine. Spread the cream cheese mixture over the Oreo crust layer and refrigerate for 10 minutes to set.
- In a medium bowl, combine instant chocolate pudding and cold milk. Using a hand mixer, beat on a low speed until the pudding thickens. Spread the pudding mixture over the cream cheese mixture and refrigerate for 10 minutes to set.
- Once the pudding is set, spread the remaining 8 ounces of whipped topping gently over it and top with Andes chips. Refrigerate for at least one hour for the layers to set. Slice into equal squares to serve.
Notes:
- You can use any 9×13-inch pan that you like for this recipe. If you want your chocolate lasagna to be extra thick, you can also make it in a 9 or 10-inch square pan.
- Regular Oreos work best. While double stuff Oreos are amazing dunked in milk, they have a bit too much frosting in them when it comes to making a crispy cookie crust.
- Use peppermint extract. I prefer peppermint extract over the other variety, called “pure mint” extract. Peppermint has a lighter flavor, whereas the other is more herbal.
- Be sure to use instant pudding mix. When buying pudding mix, look for the box that says “instant”. The type of pudding mix that needs to be cooked won’t work properly here.
- You need a total of 16 ounces of whipped topping. Half goes into the mint layer, and the other half is for the topping. It’s usually less expensive to buy the larger container than it is to buy 2 8-ounce containers.
- To use fresh whipped cream instead of whipped topping: Whip two cups of heavy cream to get 16oz. Of whipped cream and divide in half for the different layers.
- Chill each layer! The key to making a layered dessert with clean lines is that each layer is cold and set firm before you add the next one. A little bit of patience makes all the difference here.
- To Store: Keep chocolate lasagna covered in the fridge for up to 5 days. You can also freeze the dessert for up to 2 months. Just allow it to thaw overnight in the fridge before serving.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Anna says
This dessert was a huge hit with my family! It was gone in no time. Everyone loved the creamy minty layers! Thank you for the recipe!
Little Sunny Kitchen says
You’re welcome, Anna! I’m so glad to hear everyone loved this dessert!
Sharina says
I love the combination of mint and chocolate in this dessert recipe! It was so simple yet incredibly delicious and delightful!
Little Sunny Kitchen says
Thank you, Sharina! Happy to hear you loved this recipe!
Jordan F says
I made this for my kids because they all love mint and chocolate. My youngest asked for it to be his birthday cake! He loved it that much!
Little Sunny Kitchen says
That’s so wonderful, Jordan! I’m glad this was a hit with your kids!