Creamy, layered mint-chocolate bliss with 25 minutes of prep
A cool, minty Oreo crust, fluffy peppermint cream, and silky chocolate pudding stack into a sliceable fridge dessert that tastes like Thin Mints in cake form.
Why you’ll love it
- Big “mint chocolate desserts” flavor with simple pantry ingredients
- No oven; just chill and slice for clean layers
- Crowd-pleasing for holidays, potlucks, and summer cookouts
- Customizable: swap in brownies, cupcakes, fudge, or ice cream themes
- Make-ahead friendly; layers set better overnight
Ingredients (notes only)
Crust
- Chocolate sandwich cookies – classic Oreos give the best crumb and mint-choco vibe
- Unsalted butter – binds crumbs so the crust slices clean
Mint cream layer
- Cream cheese – tangy structure so it doesn’t weep
- Powdered sugar – dissolves smoothly
- Peppermint extract – cool mint; start small and adjust
- Vanilla – rounds the mint flavor
- Green gel color – optional, a hint of pastel for the “mint” cue
- Whipped topping – lightens the cream for an airy layer
Chocolate layer
- Instant chocolate pudding mix – silky and stable
- Cold milk – sets the pudding quickly
Finish
- Whipped topping – tidy top layer
- Mini chocolate chips + chopped mint cookies – texture and garnish
- Optional quick ganache – glossy stripes for drama
Full measurements are in the recipe card below.
Step-by-step
- Crush & bind: Pulse cookies to fine crumbs. Stir in melted butter until evenly moistened.
- Press: Firmly press crumbs into a 9×13 pan. Chill 10 minutes to set.
- Mix mint cream: Beat cream cheese smooth. Add powdered sugar, peppermint, vanilla, and a tiny drop of green; beat until fluffy. Fold in whipped topping.
- Layer 1: Spread mint cream over crust to edges. Chill while you make pudding.
- Whisk pudding: Whisk pudding mix with cold milk for 2 minutes until thick.
- Layer 2: Spread pudding over mint layer.
- Top: Spread remaining whipped topping. Garnish with chips and chopped cookies; drizzle ganache if using.
- Chill: Cover and refrigerate at least 4 hours (overnight best). Slice with a warm knife.
Pro tips
- Crush cookies to fine, even crumbs so the crust doesn’t crumble.
- Go light on peppermint; it blooms as it chills.
- Keep milk cold so instant pudding sets thick.
- For sharp layers, chill each layer 10 minutes before adding the next.
- Warm the knife under hot water, wipe dry, then slice.
- Want a stronger mint? Add ¼ tsp peppermint to the pudding.
Variations (mapped to related interests)
- Mint Chocolate Brownies: Swap the Oreo crust for a thin brownie base. Spread mint cream, then pudding.
- Mint Chocolate Cupcakes: Bake chocolate cupcakes; core, fill with mint cream, top with pudding-whipped blend and chips.
- Mint Fudge Bars: Use a 2-ingredient chocolate fudge layer instead of pudding; chill firm before topping.
- Mint Choco Cookie Squares: Fold chopped mint cookies into the mint cream for extra crunch.
- Mint Chocolate Cheesecake (no-bake): Double the cream cheese, reduce whipped topping; set in a springform with the Oreo crust.
- Mint Chocolate Chip Cake: Bake a simple chocolate sheet cake and frost with the mint cream; sprinkle chips.
- Mint Brownies Recipe: Classic brownie base + mint cream + thin chocolate glaze.
- Mint Chocolate Chip Ice Cream Sandwich: Freeze the mint layer thick between two cookie crumb sheets; slice.
How to serve
- Cut into neat squares; dust edges with extra crumbs for a clean look.
- Pair with hot coffee or cold milk.
- Add shaved chocolate or thin ganache lines for a bakery finish.
Make ahead & storage
- Make ahead: Assemble 1 day ahead; flavors improve overnight.
- Store: Cover and refrigerate up to 4 days.
- Freeze: Freeze un-garnished slices up to 2 months; thaw in the fridge.
- Transport: Chill well and keep cold packs under the pan.
FAQs
Can I use Cool Mint Oreos?
Yes. The flavor is stronger; reduce peppermint extract slightly.
Can I whip heavy cream instead of using whipped topping?
Yes. Whip 2 cups cold heavy cream with ¼ cup powdered sugar to medium peaks and fold in.
How do I prevent a soggy crust?
Use fine crumbs, the full butter amount, and chill 10 minutes before layering.
Can I make it gluten-free?
Use gluten-free chocolate sandwich cookies; verify pudding is GF.
What pan size works?
A 9×13 makes tidy, shorter layers; a 9×9 yields taller slices.
Simple Nutrition (estimate per 1 of 12 servings)
| Calories | Carbs | Protein | Fat | Sat Fat | Sugar | Sodium | Fiber |
|---|---|---|---|---|---|---|---|
| ~370 | 40 g | 4 g | 22 g | 12 g | 30 g | 280 mg | 1 g |
No-Bake Mint Oreo Dessert (Mint Chocolate Lasagna)
A no-bake layered mint-chocolate dessert with an Oreo crust, fluffy peppermint cream, rich chocolate pudding, and whipped topping. A crowd-pleasing make-ahead sweet for holidays and potlucks.
Ingredients
Equipment
Method
- Pulse cookies into fine crumbs. Stir in melted butter. Press into a 9×13 pan; chill 10 minutes.
- Beat cream cheese smooth. Mix in powdered sugar, peppermint, vanilla, and a drop of green. Fold in 4 oz whipped topping. Spread over crust; chill 10 minutes.
- Whisk pudding mixes with cold milk for 2 minutes until thick. Spread over mint layer.
- Spread remaining 4 oz whipped topping. Sprinkle mini chips and chopped cookies.
- Warm cream to steaming, pour over chocolate chips, rest 2 minutes, whisk smooth. Drizzle over top (optional).
- Cover and refrigerate at least 4 hours or overnight. Slice and serve.
Nutrition
Notes
Subs: Use gluten-free sandwich cookies if needed. Swap whipped topping with homemade whipped cream (2 cups heavy cream + ¼ cup powdered sugar).
Mint Control: Start with ¾ tsp peppermint, chill, and taste before adding more.
Alternate Build: Bake a thin 9×13 brownie as the base, cool, then continue with mint and pudding layers.
Storage: Refrigerate up to 4 days or freeze slices up to 2 months.
Equipment: 9×13 pan, hand mixer, rubber spatula.
Mint Control: Start with ¾ tsp peppermint, chill, and taste before adding more.
Alternate Build: Bake a thin 9×13 brownie as the base, cool, then continue with mint and pudding layers.
Storage: Refrigerate up to 4 days or freeze slices up to 2 months.
Equipment: 9×13 pan, hand mixer, rubber spatula.