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Description
A delicious, no-bake layered dessert featuring an Oreo crust, a creamy cheesecake layer, a mint-flavored chocolate pudding layer, and topped with whipped cream and chocolate garnish.
Ingredients
- 1 1/2 cups crushed Oreo cookies (about 15-18 cookies)
- 1/4 cup unsalted butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 (12 ounce) container frozen whipped topping, thawed (divided)
- 1 (3.9 ounce) package instant chocolate pudding mix
- 2 cups cold milk
- 1/2 teaspoon mint extract
- Few drops green food coloring (optional)
- Mini chocolate chips or shaved chocolate (for garnish)
Instructions
- Make the Crust: In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the mixture firmly into the bottom of a 9×13 inch baking dish. Refrigerate for at least 15 minutes to firm up.
- Make the Cream Cheese Layer: In a large bowl, beat the softened cream cheese, granulated sugar, and 2 tablespoons milk until smooth and creamy. Gently fold in 1 1/2 cups of the thawed whipped topping. Spread this mixture evenly over the chilled Oreo crust. Refrigerate while preparing the next layer.
- Make the Mint Layer: In a separate bowl, whisk together the instant chocolate pudding mix and 2 cups cold milk for 2 minutes, until thickened. Stir in the mint extract and green food coloring (if using). Spread this mint chocolate pudding layer evenly over the cream cheese layer.
- Chill: Refrigerate the lasagna for at least 2-4 hours, or until completely set.
- Add Topping and Serve: Once set, spread the remaining whipped topping over the mint chocolate pudding layer. Garnish with mini chocolate chips or shaved chocolate. Keep refrigerated until serving.
Notes
- Ensure the cream cheese is fully softened for a smooth layer.
- Use cold milk for the pudding mix to ensure proper setting.
- This dessert must be kept refrigerated.