This easy no bake mint chocolate lasagna is made with three layers of mint flavored cream cheese, chocolate pudding, and Cool Whip on top of an Oreo cookie crust!
Why this recipe works
Everyone welcome the love child between mint chocolate dream bars and the ever popular chocolate lasagna – I present, our mint chocolate lasagna recipe. A refreshingly cooling, creamy delight stacked with layers of minty cheesecake filling, chocolate pudding, and whipped topping. Oh, and you can’t have a dessert lasagna without the Oreo cookie crust!
A good no-bake, one-pan dessert is always at the top of the to-make list for potlucks because they come together so easily. And because of the dreamy mint flavor here, it’s also great for St. Patrick’s Day parties!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRUST – One package (13.29 ounces) of classic Oreo cookies will do the trick
(not double stuf). You’ll also need some butter to help bind the cookie crumbs together. Do not remove the cream center of the Oreo cookies, this also acts as a binder once crumbled. Some of our readers have mentioned using mint Oreos for an extra kick of minty flavor!
CREAM CHEESE – Be sure that your cream cheese is well softened, this will help with spreading it out over the cookie crust. We’ll flavor the “cheesecake” layer with some peppermint extract. Don’t be tempted to add a bunch of peppermint extract as the flavor is very strong. The green food coloring is optional, it’s simply added for that classic mint green look!
PUDDING – This recipe calls for two 3.9-ounce packages of instant pudding using the milk measurements listed in the recipe card below. Disregard the back of the box here. In our opinion, the best flavored instant pudding is either chocolate fudge or dark chocolate, though you can certainly use regular chocolate as well!
COOL WHIP – Cool Whip is quick, convenient, and stable. Regular homemade whipped cream will likely deflate if not eaten within a couple of hours, it also has a tendency to weep and spread. Therefore, if you would like to substitute then I recommend using homemade stabilized whipped cream in equal parts.
How to Make Mint Chocolate Lasagna
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- 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 13×9 pan; set aside.
TIP – If your crust is too crumbly, you can pop it in the refrigerator for around 30 minutes to help it harden.
- 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. Dollop small amounts of the mixture all over the top of the crust and gently spread with a rubber spatula.
- In a separate bowl, whisk together pudding mixes and milk for 2 minutes until thick. Pour over the cream cheese mixture in an even layer.
- Top with remaining whipped topping, using a spatula to smooth the top layer. Garnish with shaved chocolate or chopped Andes mints. Cover and refrigerate for at least 4 hours before serving.
Frequently Asked Questions & Expert Tips
Yes, absolutely! This dessert should be made at minimum 4 hours ahead of time, but you can prepare it 2-3 days in advance if needed.
Store the dessert lasagna covered with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for 4-5 days.
Yes, you can freeze this mint chocolate lasagna tightly wrapped for up to 2 months. Thaw in the refrigerator overnight.
To remedy this, a few readers have mentioned that popping the crust into the refrigerator for around 30 minutes to stiffen it up has helped. I would also suggest dolloping small amounts of the cream cheese mixture all around the top of the crust. This way, you don’t have to work as hard to smooth it out into a single layer. Also, be sure that your cream cheese mixture is well softened (around room temperature) for the best spreadability.
Serving Suggestions
You can top your creamy dreamy mint chocolate lasagna with mini chocolate chips, crushed Andes mints, chopped or shaved chocolate, or extra Oreo cookie crumbles.
Serve chilled and enjoy!
More Related Recipes
- Chocolate Lasagna
- Oreo Cake
- Andes Mint Fudge
- Chocolate Mint Brownies
- Chocolate Peanut Butter Lasagna
- Chocolate Cheesecake Pudding Dessert
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Mint Chocolate Lasagna
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 13.29 ounces Oreo sandwich cookies one package, regular stuffed. about 36 cookies
- 6 Tablespoons butter melted
- 8 ounces cream cheese well softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 1 cup Cool Whip thawed
- Green food dye optional for coloring
- 7.8 ounces instant chocolate pudding two 3.9-ounce boxes
- 3 ¼ cups milk
Topping
- 3 ½ cups Cool Whip thawed
- ¼ cup shaved chocolate or chopped Andes mints, for garnish
Things You’ll Need
Before You Begin
- You will need 12 ounces of Cool Whip total.
- This recipe calls for two 3.9-ounce packages of instant pudding using the milk measurements listed in the recipe card below. Disregard the back of the box here. In our opinion, the best flavored instant pudding is either chocolate fudge or dark chocolate, though you can certainly use regular chocolate as well!
- Be sure that your cream cheese is well softened, this will help with spreading it out over the cookie crust.
- Don’t be tempted to add a bunch of peppermint extract as the flavor is very strong.
- The green food coloring is optional, it’s simply added for that classic mint green look!
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 13×9 pan; set aside.TIP – If your crust is too crumbly, you can pop it in the refrigerator for around 30 minutes to help it harden.13.29 ounces Oreo sandwich cookies, 6 Tablespoons butter
- 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. Dollop small amounts of the mixture all over the top of the crust and gently spread with a rubber spatula.8 ounces cream cheese, 1 cup powdered sugar, 1 teaspoon peppermint extract, Green food dye, 1 cup Cool Whip
- In a separate bowl, whisk together pudding mixes and milk for 2 minutes until thick. Pour over the cream cheese mixture in an even layer.7.8 ounces instant chocolate pudding, 3 1/4 cups milk
- Top with remaining whipped topping, using a spatula to smooth the top layer. Garnish with shaved chocolate or chopped Andes mints. Cover and refrigerate for at least 4 hours before serving.3 1/2 cups Cool Whip, 1/4 cup shaved chocolate
Expert Tips & FAQs
- This dessert should be made at minimum 4 hours ahead of time, but you can prepare it 2-3 days in advance if needed.
- Store the dessert lasagna covered with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for 4-5 days.
- Freeze tightly wrapped for up to 2 months. Thaw in the refrigerator overnight.
Nutrition
This post originally appeared here on Jan 24, 2017 and has since been updated with new photos and expert tips.
Amanda Davis
Latest posts by Amanda Davis (see all)
- Carrot Cake - March 19, 2025
- Italian Sausage Tomato Orzo Soup - March 18, 2025
- Frosted Sugar Cookie Bars - March 17, 2025
Eunice says
This is a very good dessert. After reading some reviews, I added another 4 oz of cream cheese. Following Amanda’s suggestion of small dollops and connect the dots , works perfect. Use this same technique for each layer and you had no problem with mixing of layers. I also chilled between layers to help prevent mixing as well. I used mint cookies for the crust, so I used VERY little mint extract in the whipping cream. The dessert was a huge hit and all the men at the American Legion loved it!
Antonela says
Hi!
Can we substitute with same thing else chocolate pudding?
Thanks
Amanda Davis says
If you want to substitute chocolate pudding, you can just make our chocolate lasagna instead :) https://amandascookin.com/chocolate-lasagna/
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!
Glenda says
Can you just use Oreo crumbs instead of cookies?
Amanda Davis says
Yes
Laura Fo says
Hi ! Can this be frozen also??
Amanda Formaro says
Absolutely!
Sandy says
I just made this today for St Patrick’s desert it was very tasty. Turned out great.
Gina says
Looking forward to making this weekend
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.
Amanda Formaro says
Thank you for your feedback. We will re-test the recipe and see if some of the instructions need clarification.
Tayler says
3 1/4 cups of milk was soup…… do you mean 1/4 three times?? So 3/4!?
Amanda Formaro says
Did you use the right amount of pudding? You needed 2 boxes of instant pudding.
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 😁
Amanda Formaro says
Hmm, that seems strange. Are you sure you had the right amount of cream cheese?
Mary says
Easy to make. I’ve made this twice now and family and friends rave about it. Its my most requested dessert!
Amanda Formaro says
Awesome, thanks Mary!
Anna says
What size package of Oreo’s? There are so many now…total weight would be helpful.
Thanks.
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.
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?
Amanda Formaro says
Hi Becky. Yes I have that turned off in the printable settings
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
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!
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!
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.
Amanda Formaro says
Stop by and let us know how it turns out, Dorene! :)
Natalie K says
Should it just be pudding mix or should you make the actual pudding?
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.
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!
Amanda Formaro says
Thanks, Tessa! I will get that fixed :)
Karly says
Ahhh, my favorite kind of lasagna. :) This looks SO good… the prefect light and sweet treat!