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Mint chip lasagna is a delicious no-bake dessert that involves oreos, mint chocolate, whipped topping, and chocolate pudding, layered on top of one another to make a fluffy, rich treat!
No Bake Mint Chip Dessert Lasagna
This mint chocolate chip no-bake recipe is one of the easiest ways to make a dessert that everyone will love. Sometimes called dessert lasagnas, lush desserts, or no bake dream desserts, these moussey layered treats are tried-and-true crowd pleasers. And since you don’t have to mess around with temperatures, cook times, and complicated decoration, it’s pretty hard to mess up! In my book, that’s a winner.
Why You’ll Love This Recipe
- Easy and no-bake with pudding mix.
- Mint Chip flavor is one of our favorites!
- You can make this up to two days ahead – it’s even better as it sits.
Ingredients in Mint Chip Lush
- Oreo cookies: Use any kind of Oreos for this – we love using regular Oreos or Double Stuf, or use Mint Oreos!
- Cream cheese – regular or low-fat can be used
- Sugar – granulated sugar to sweeten the filling
- Peppermint extract – don’t buy mint extract, get peppermint. It tastes so much better!
- Whipped topping – The body of this uses Cool Whip. You can use regular, light, or fat-free – or even sugar free.
- Pudding Mix – make sure it’s INSTANT chocolate pudding
How to Make Mint Chip Lasagna
- Make the crust: In a large ziplock bag, fill it with your Oreo cookies and seal it off, leaving one inch of the closure unzipped. Gently crush the Oreo cookies. Pour the melted butter into the Ziploc bag and mix it into the crushed cookies. Once well mixed, pour the mixture into a 9×9” baking dish and spread it evenly.
- Make the filling: In a large mixing bowl, beat the cream cheese with a hand mixer until it becomes smooth. Add the sugar, vanilla, and ¼ teaspoon of peppermint extract. Feel free to add more, but I would avoid exceeding ½ teaspoon. Using about half of the container, add the whipped topping, chocolate chips, and green food coloring. Combine thoroughly and spread it over the crust.
- Mix the pudding: Whisk the milk and pudding mix together for about thirty seconds. Allow the mixture to sit until the pudding has thickened. Once it’s reached the desired consistency, spread it over the previous layer.
- Top it off: Spread the whipped topping over the pudding layer and sprinkle with chocolate chips or Oreo cookies. Cover it up and chill for at least two hours before digging in!
Expert Tips
- For extra minty flavor, swap out the classic Oreos for their mint flavor!
- Using a rolling pin will make it a lot easier to crush the Oreos when making the crust. Just don’t go too crazy with it – it may be fun to wield a rolling pin, but you want to keep things gentle.
No Bake Mint Chip Lush
This No Bake Mint Chip Lush dessert is a layered chocolate and mint dessert that is perfect for any occasion! Layers of crushed cookies, mint chip cheesecake, and chocolate pudding make this the perfect dessert for mint lovers, and it’s no bake!
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Ingredients
- 20 Oreo cookies
- 2 tablespoons (28g) unsalted butter , melted
- 8 ounces (226g) cream cheese , softened
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 1 8 ounce container whipped topping
- ½ cup mini chocolate chips
- 1 approx. 3.4 ounce box instant chocolate pudding mix
- 1 ¼ cups nonfat milk
- 5-7 drops green food coloring
- Additional mini chocolate chips or crushed cookies topping
Instructions
- Place cookies in a large resealable bag. Seal all but one inch of the bag and gently crush the cookies using a rolling pin. Pour melted butter into the bag and mix gently with your hands. Pour the crushed cookies into a 9×9” baking dish. Spread evenly over the bottom. (The crust will not completely join together as a pie crust will.)
- Beat cream cheese in a large bowl with a hand mixer until smooth. Mix in sugar, vanilla and 1/4 teaspoon peppermint extract. Add more peppermint extract, up to 1/2 teaspoon total, as desired for your personal taste. Fold in 1/2 the container (about 1 1/2 cups) whipped topping. Fold in chocolate chips. Add green food coloring and gently stir to fold in the color. Spread the mint layer over the cookie layer.
- Mix the pudding mix with the milk. Whisk for 30 seconds. Let sit for a few minutes until the pudding thickens, then spread over mint layer.
- Top with the remaining whipped topping and sprinkle with additional chocolate chips or crushed cookies. Cover and chill at least 2 hours before serving. Eat within 3 days.
Recipe Notes
- For extra minty flavor, swap out the classic Oreos for their mint flavor!
- Using a rolling pin will make it a lot easier to crush the Oreos when making the crust. Just don’t go too crazy with it – it may be fun to wield a rolling pin, but you want to keep things gentle.
- Use any flavor or style Cool Whip
- You can use any kind of pudding mix – just make sure it’s INSTANT pudding mix.
- Use cows milk for best results.
- You can make this up to 48 hours ahead of serving. The chocolate layer will discolor the whipped topping layer slightly.
- If you want to use freshly whipped cream use about 3 cups.
Recipe Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 35g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 205mg | Potassium: 155mg | Fiber: 1g | Sugar: 25g | Vitamin A: 509IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 3mg
Nutritional information not guaranteed to be accurate
Beautiful recipe! It turned out perfect in spite of this being my first time making it. I wanted to make this for a potluck, but I didn’t initially read far enough down the page to realize that this was only for a 9×9 pan (oops!), so I wanted to share my tweaks that made this big enough to fit a 13×9 pan.
For the crust, use an entire 15.5 oz. bag of original Oreos and a whole stick of butter and follow the directions provided up above in the original recipe (crush Oreos, melt butter, etc.). I know that seems like a ton of butter, but you won’t taste it, I promise.
For the mint layer, the amount of cream cheese and peppermint extract stays the same, but mix it with one cup of confectioners sugar instead of granulated sugar along with either one 8 oz. tub of Cool Whip or half of a 16 oz. tub. This is totally optional, but I chopped about eight or nine Andes mints and stirred them into the mint filling for additional mint flavor. Spread over the Oreo layer as directed.
For the pudding layer, use two 3.4 oz. boxes of instant chocolate pudding mix and whisk it in a bowl with 3 1/2 cups milk. Let it set for a few minutes and pour it over the mint layer.
For the top, use either a second 8 oz. tub of Cool Whip or the other half of a 16 oz. tub.
I made a similar layered dessert before and sort of combined that recipe and this one and it turned out absolutely perfect! I had several requests to make it again. I hope I don’t sound like I’m being critical of your recipe (I promise that’s not my intent). It just seemed like a 9×9 dessert wasn’t quite party-sized.
Great tips thank you!
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