Recipes | Desserts | One Pan Desserts | Mint Chocolate Lasagna
One Pan Desserts
Author by Amanda Davis on Updated on
4.93 from 51 votes
Indulge with this smooth and creamy one-pan Mint Chocolate Lasagna. It's the perfect no bake dessert to bring to a potluck or holiday gathering!
Total Time 30 minutes mins
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Mint Chocolate Lasagna is a no-bake, one-pan dessert with layers of mint cream cheese, chocolate puddingand Cool Whip on an Oreo crust. This cool, minty Oreo delight is the perfect ending to any meal, just like the ever delicious Chocolate Lasagna. Indulge in this creamy and colorfuldessert tonight!
Mint Chocolate Lasagna
It’s no secret that I love my one-pan, no-bake pudding desserts. They are so easy and so yummy. Yes, yummy is the perfect word to describe them. They’re luscious, creamy and oh-so-good! Over the years I’ve experimented with several flavors including a chocolate cheesecake version. My favorite, however, will always be the vanilla and Oreo cake combination which was always requested on family birthdays.
This time I’ve got a mint chocolate lasagna version that will have you licking your fingers. My sister has been visiting us and when I told her this was on the menu, she was so excited! Mint chocolate chipice cream was one of our favorites growing up. We were also in love with after-dinner mint chocolates (like Andes Chocolates), which I used to garnish this no-bake dessert.
I love that this dessert is chilled since it accentuates the cool mint flavor. This dessert starts with a simple Oreo crust, a layer of mint cheesecake filling, then a layer of fudgy chocolate pudding. It’s all topped off with Cool Whip and chopped mint chocolates (I used Andes candy).
Ingredients you will need:
- 1 package Oreo cookies
- 6 tablespoons butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- Green food dye
- 12 oz tub whipped topping, thawed
- 2 boxes (3.4 oz each) instant chocolate pudding mix
- 3 1/4 cups milk
- 1/4 cup crushed mint chocolates, for garnish
Tools you may need:
I add some green food dye to the cheesecake layer so everyone knows this isn’t your traditional chocolate lasagna. The green color makes this a perfect dessert for St. Patrick’s Day (or Christmas). Just add a little at a time until you get the green color as vibrant as you would like.
For the pudding layer, any flavor chocolate will do, but I prefer to use chocolate fudge or dark chocolate flavored pudding for extra chocolate-y goodness. For those who are wondering, you can certainly use homemade sweetened whipped cream instead of Cool Whip, but I prefer the convenience and stability of whipped topping.
For more minty treats check out:
- Naturally Green Shamrock Shake
- Chocolate Mint Cookies
- Homemade Mint Chocolate Chip Ice Cream
- Peppermint Patty Brownies
- Chocolate Mint Brownies
- Grasshopper Pie
While it’s not minty, our Chocolate Peanut Butter Lasagna is definitely worth a look!
Mint Chocolate Lasagna
Indulge with this smooth and creamy one-pan Mint Chocolate Lasagna. It's the perfect no bake dessert to bring to a potluck or holiday gathering!
4.93 from 51 votes
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Desserts
Cuisine: American
Servings: 18
30 minutes mins
Calories: 308
Author: Amanda Formaro
Ingredients
- 36 cookies 1 package Oreo cookies do not remove cream centers
- 6 tablespoons butter melted
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- Green food dye
- 12 oz tub whipped topping thawed
- 6.8 ounces instant chocolate pudding 2 3.4-oz boxes
- 3 1/4 cups milk
- 1/4 cup crushed mint chocolates for garnish
Things You'll Need
Instructions
Crush the Oreos in a food processor, or place in resealable bag and crush with a rolling pin. Mix with melted butter and press into the bottom of a 13x9 pan; set aside.
Beat together cream cheese, powdered sugar and peppermint until creamy. Fold in 1 cup of the whipped topping. Add green food dye until desired color is achieved. Spread over Oreo crust.
In a separate bowl, whisk together pudding mixes and milk for 2 minutes until thick. Pour over cheesecake in an even layer.
Top with remaining whipped topping, using a spatula to smooth the top layer. Garnish with chopped mint chocolates. Cover and refrigerate for at least 4 hours before serving.
Nutrition
Serving: 1slice | Calories: 308cal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 363mg | Potassium: 182mg | Fiber: 1g | Sugar: 30g | Vitamin A: 400IU | Calcium: 94mg | Iron: 2.2mg
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandaFormaro or tag #AmandasCookin!
This post originally appeared here on Jan 24, 2017.
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Amanda Davis
President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Reader Interactions
Comments
Jess says
Some tips:8oz of cream cheese isn’t enough. I added 2 cups of whipped cream to make a half inch layer. Yes, I had the right size pan. I would rather have more cream cheese next time.
I left out the butter to save calories and it was fine. The oreos have cream so if you grind these up enough the cream holds it together. Since it isn’t being baked, butter isn’t really necessary.
Pudding doesn’t come in these measurements where I live so I just bought the big box and used their milk measurements. It worked great.
Chill 30 minutes between layers to avoid mixing.
Use skim fair life milk for extra protein and low fat cream cheese.
So good!
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Glenda says
Can you just use Oreo crumbs instead of cookies?
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Amanda Davis says
Yes
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Laura Fo says
Hi ! Can this be frozen also??
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Amanda Formaro says
Absolutely!
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Sandy says
I just made this today for St Patrick’s desert it was very tasty. Turned out great.Reply
Gina says
See AlsoMac and Cheese Bites
Looking forward to making this weekendReply
Karen says
Was so frustrated about the cookie crust breaking up that I don’t want to make this again. Directions should be rewritten. I feel refrigeration is required after every step.Reply
Amanda Formaro says
Thank you for your feedback. We will re-test the recipe and see if some of the instructions need clarification.
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Tayler says
3 1/4 cups of milk was soup…… do you mean 1/4 three times?? So 3/4!?
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Amanda Formaro says
Did you use the right amount of pudding? You needed 2 boxes of instant pudding.
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Trudy says
Just made this!! Love the flavor and color. However your recipe calls for a 9×13 dish. After mixing the cream cheese filling together it wasn’t enough to cover the cookie layer I had to transfer it into a smaller dish. I’ll have to double the recipe next time to fill a 9×13 pan. I also had a Hershey choc bar left in the fridge and just broke that into tiny pieces and put that on top along with green sprinkles 😁Reply
Amanda Formaro says
Hmm, that seems strange. Are you sure you had the right amount of cream cheese?
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Mary says
Easy to make. I’ve made this twice now and family and friends rave about it. Its my most requested dessert!Reply
Amanda Formaro says
Awesome, thanks Mary!
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Anna says
What size package of Oreo’s? There are so many now…total weight would be helpful.
Thanks.
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Amanda Formaro says
The regular sized package of original Oreos – I believe the weight is around 14 oz and has roughly 36 cookies. I actually am redoing all my recipes and next time I go to the store I will get the exact numbers.
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Becky Dreger says
I made this for a couple of events this past weekend. I even got a request for the recipe.
I have one question: Why when I print out the recipe,, the picture didn’t print as well?Reply
Amanda Formaro says
Hi Becky. Yes I have that turned off in the printable settings
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Gus says
A couple of things:1. I got Hershey’s pudding mix, and it called for 2 cups of milk (per box). I wasn’t sure if I should be using 3 1/4 milk so it’s thicker, or if I should be using the full 2 cups per box. I ended up using 2 cups per box, but please, let me know if it should be less
2. I used mint oreos, not a bad addition
3. When i applied the cream cheese frosting, it started pulling the cookie layer up with it. Do you think this is a result of the cream cheese not being softened enough, or not enough butter in the cookies? Thoughts? I also had the same issue putting the whipped topping layer on top of the pudding
Overall, i got rave reviews for this dessert, and handed out the link here like it was water, however if you have time to reply, i’d love to get this down 100% right
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Amanda Formaro says
Hi Gus! So glad you enjoyed it so much and thanks for passing the link on! For the pudding you only need to use the milk measurement listed in the recipe. As for the cream cheese layer, this is a common annoyance especially when a cookie crust is not baed (which can bind it together a little more. I have found it easiest to place the cream cheese mixture on a lots of small dollops so that it’s less trying to drag it all the way across the layer, and more like trying to connect the little dollops. Same thing with the whipped cream layer. I hope that made sense!
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Candace Ziegler says
I had the same issue. Refrigerating the crust for a half hour or so might help. I’m going to try that next time. This dessert is outstanding!Reply
Dorene says
I think instead of the Oreo crust, I’m going to bake brownies and then do the rest of the steps. I want to do this receipe for our Ladies Christmas Party in 6 weeks.
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Amanda Formaro says
Stop by and let us know how it turns out, Dorene! :)
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Natalie K says
Should it just be pudding mix or should you make the actual pudding?
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Amanda Formaro says
Hi Natalie. The printable recipe is toward the bottom of the post and explains how to prepare it in line #3:
In a separate bowl, whisk together pudding mixes and milk for 2 minutes until thick. Pour over cheesecake in an even layer.
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Tessa says
Looks delicious! Just wanted to let you know that in step 2 of the recipe card, you’re missing the word “cheese” – it just says “cream” so that tripped me up on the first reading. ;-)
Best wishes to you!Reply
Amanda Formaro says
Thanks, Tessa! I will get that fixed :)
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Karly says
Ahhh, my favorite kind of lasagna. :) This looks SO good… the prefect light and sweet treat!
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