No Bake Mint Chocolate Lasagna is the perfect dessert for the holidays! With an Oreo cookie crust, it's made with delicious layers of mint cream cheese and chocolate pudding, topped with homemade whipped cream, Andes mints, fresh mint leaves, and chocolate curls!
Chopped Andes mints, fresh mint leaves, chocolate shavings and crushed Oreo crumbs for garnish as desired
Instructions
Chocolate Crust
Combine cookies and melted butter in a food processor and process until smooth and a ball forms. (You can also crush by hand and stir in the butter, just make sure they are crushed fine).
Press into a 9×13" baking dish and set aside.
Cream Cheese Filling
In a medium bowl, beat cream cheese with an electric mixer until smooth.
Add powdered sugar, cream , 1 teaspoon mint extract and food coloring if using and beat until smooth, scraping down the sides as necessary. Taste and add remaining mint extract if desired. Then beat on high for 2 minutes until thick and fluffy.
Spread cream cheese mixture over crust and refrigerate while you make the pudding.
Chocolate Pudding
In a medium bowl, whisk together chocolate pudding mix and milk until completely smooth. Pour over cream cheese layer, cover with plastic wrap and refrigerate until layers are completely set, about 4 hours.
Whipped Cream
Before serving, whip cream, powdered sugar and vanilla with an electric mixer on high speed until stiff peaks form. Spread over chilled pudding layer and top with garnishes as desired. (You can do this several hours before serving as well)
Video
Notes
Ingredients and Substitutions:
Cream cheese: you can use low-fat, lactose-free, or non-dairy cream cheese in this recipe; it just might not set up as firmly. If using low-fat cream cheese, reduce the cream to ¼ cup.
Whipping cream: real whipped cream is one thing I stand pretty firm on, but you can substitute with a tub of whipped topping if you must. In the cream cheese filling, stir in 1 cup of whipped topping. Then spread as much on top as you like.
Mint extract: this recipe can easily be made with different flavors by swapping the mint extract and/or pudding flavor! Feel free to experiment.
Chocolate Pudding: I like to use the instant pudding shortcut here, but you can use a cooked, homemade chocolate pudding if you prefer. I recommend the filling from this Chocolate Cream Pie Recipe; just be sure it is cooled to room temperature before spreading it on top.
Milk: any kind of milk, even non-dairy milk, will work here.
Storage:
Store: This recipe can be kept in an airtight container or covered in plastic wrap in the refrigerator for up to 3 days.
Freeze: If you are going to freeze it, I recommend thawing just enough so that it can be served (even eating it partially frozen), because the whipped cream can droop after being frozen.