This decadent no bake mint chocolate lasagna recipe is the perfect treat for any occasion. Made with layers of creamy mint and chocolate pudding, crunchy Oreo cookie crust, and fluffy whipped topping!
Oreos - butter - cream cheese whipping cream - green food coloring powdered sugar - Cool Whip instant pudding - mint chocolate chips
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 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. Add the heavy cream, sugar, peppermint extract, and green food coloring and mix together.
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. Slice into equal squares to serve.