AuthorChuck'sCategoryDifficultyBeginner

Yields12 Servings

 1 15.25 Ounce Package Chocolate Vanilla Cream Cookies (or mint Oreos)
 ¼ cup Butter (1/2 stick)
 8 oz Package Cream Cheese
 ¼ cup Granulated Sugar
 2 tbsp Heavy Cream
 8 oz Container Cool Whip
 3.90 oz Package Instant Chocolate Pudding
 2 cups Cold Milk
 1 tsp Mint Extract
 2 - 3 Drops Green Food Coloring

1

Prepare chocolate pudding according to directions on the box, using the 2 cups of cold milk. Set aside in the fridge until ready to use.
Put Oreos in a food processor and pulse into fine crumbs.
In a medium sized bowl combine melted butter and Oreo crumbs and mix well.
Grease the bottom of a 8x8 baking dish.
Press the Oreo crumbs into the bottom of the baking dish and place in the fridge to chill for 5 minutes.
In a separate medium sized bowl mix cream cheese, sugar and cream until light and fluffy.
Stir in 1 cup of cool whip, 1/2 tsp. mint extract and 2-3 drops of food coloring.
Spread this mixture over the crust.
Spread pudding over the cream cheese layer.
Mix remaining cool whip, 1/2 tsp mint extract and 2-3 drops food coloring together.
Spread over the pudding layer.
Top with mini chocolate chips.
Refrigerate for 30 minutes before serving.

Ingredients

 1 15.25 Ounce Package Chocolate Vanilla Cream Cookies (or mint Oreos)
 ¼ cup Butter (1/2 stick)
 8 oz Package Cream Cheese
 ¼ cup Granulated Sugar
 2 tbsp Heavy Cream
 8 oz Container Cool Whip
 3.90 oz Package Instant Chocolate Pudding
 2 cups Cold Milk
 1 tsp Mint Extract
 2 - 3 Drops Green Food Coloring

Directions

1

Prepare chocolate pudding according to directions on the box, using the 2 cups of cold milk. Set aside in the fridge until ready to use.
Put Oreos in a food processor and pulse into fine crumbs.
In a medium sized bowl combine melted butter and Oreo crumbs and mix well.
Grease the bottom of a 8x8 baking dish.
Press the Oreo crumbs into the bottom of the baking dish and place in the fridge to chill for 5 minutes.
In a separate medium sized bowl mix cream cheese, sugar and cream until light and fluffy.
Stir in 1 cup of cool whip, 1/2 tsp. mint extract and 2-3 drops of food coloring.
Spread this mixture over the crust.
Spread pudding over the cream cheese layer.
Mix remaining cool whip, 1/2 tsp mint extract and 2-3 drops food coloring together.
Spread over the pudding layer.
Top with mini chocolate chips.
Refrigerate for 30 minutes before serving.

No-Bake Mint Chocolate Lasagna Recipe
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