Mint Chocolate Lasagna
This delicious no bake mint chocolate lasagna recipe is the perfect treat for any occasion. Layers of creamy mint and chocolate pudding, crunchy Oreo cookie crust, and fluffy whipped topping make this a decadent and irresistible dessert that's sure to be a hit!
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 9x13 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
Calories: 450kcal | Carbohydrates: 52g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 300mg | Potassium: 246mg | Fiber: 1g | Sugar: 37g | Vitamin A: 631IU | Vitamin C: 0.01mg | Calcium: 146mg | Iron: 5mg
Find it online: https://littlesunnykitchen.com/mint-chocolate-lasagna/