Description

Mint Chocolate Lasagna is a delightful no-bake layered dessert that combines the rich flavors of chocolate, refreshing mint, and creamy textures. Featuring a crunchy Oreo cookie crust, chopped mint chocolates, a vibrant mint cream cheese layer, and a luscious chocolate pudding topping, this dessert offers a perfect balance of sweetness and minty freshness. Served chilled, it’s ideal for special occasions or holiday gatherings.

Ingredients

Scale

Crust

22 Oreo Cookies
6 Tablespoons melted butter

Mint Layer

1 package Dark Chocolate Ghirardelli Mint chocolates
1 package (8 ounces) Cream Cheese, softened
1 cup Powdered Sugar
2 cups Cool Whip
5 to 7 drops Green food coloring gel

Chocolate Pudding Layer

1 large box (6-8 ounces) Chocolate Pudding mix
2 cups Milk
1 cup Cool Whip

Topping

1 (12 ounce) tub Cool Whip, thawed
2 Tablespoons reserved Oreo crumbs
2 Ghirardelli Mint chocolates, chopped

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Instructions

Prepare the Crust: Place the Oreo cookies in a blender or food processor and pulse until they become fine chocolate crumbs. Line a 9×9 inch baking dish with parchment paper, leaving edges hanging over two sides. Microwave the butter in 10-second intervals until melted. Combine the melted butter with Oreo crumbs, reserving 2 tablespoons of crumbs for later. Press the crumb mixture firmly into the bottom of the dish and place it in the freezer to set.
Add Chopped Mint Chocolates: Unwrap the Ghirardelli Mint chocolates and chop them into small pieces on a piece of parchment paper. Remove the crust from the freezer and sprinkle the chopped mints evenly over the Oreo crust. Return the dish to the freezer.
Make the Mint Cream Cheese Layer: In a stand mixer bowl, blend the softened cream cheese until smooth and creamy. Add 2 cups of Cool Whip, powdered sugar, and green food coloring gel. Mix until all ingredients are well combined and you achieve your desired bright green color, adding extra drops of food coloring as needed. Remove the dish from the freezer and spread the mint cream cheese mixture evenly over the mint chocolate pieces. Smooth the surface and return the dish to the freezer for at least one hour to set.
Prepare the Chocolate Pudding Layer: In a large bowl, whisk together the chocolate pudding mix, 2 cups of milk, and 1 cup of Cool Whip until the mixture thickens and becomes creamy. Set aside.
Assemble Final Layers and Chill: (missing in original but essential) Spread the chocolate pudding mixture evenly over the chilled mint cream cheese layer. Then, top with the remaining 12-ounce tub of thawed Cool Whip, spreading it smoothly. Sprinkle the reserved 2 tablespoons of Oreo crumbs and chopped Ghirardelli Mints over the top for garnish. Cover the dish and refrigerate for at least 4 hours or overnight to allow all layers to set properly before slicing and serving.

Notes

This dessert requires freezing and chilling time to properly set the layers.
To easily remove the dessert from the dish, lift it out using the overhanging parchment paper edges.
Adjust the amount of green food coloring to reach your preferred shade of mint green.
For a firmer crust, press the crumbs firmly and freeze them long enough before adding layers.
Store leftovers covered in the refrigerator for up to 3 days.