Description
A delicious no bake layered mint chocolate dessert that is quick and easy to make! This dessert is composed of a chocolate oreo crust, creamy cream cheese layer, refreshing minty chocolate pudding, chocolate ganache and garnished with mini chocolate chips and andes mints!
Ingredients
Scale
- 24 chocolate Oreo cookies, finely crushed
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 3/4 cups cold milk
- 1/4 teaspoon peppermint extract
- 6 drops green food coloring (optional)
- 8 ounces whipped topping (such as Cool Whip), thawed
- 4 ounces semi-sweet chocolate chips
- 1/4 cup heavy cream
- Mini chocolate chips
- Andes mints, chopped
Instructions
- In a medium bowl, combine the crushed Oreo cookies and melted butter. Press into a 9×13 inch baking dish.
- In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Spread over the crust.
- In a separate bowl, whisk together the instant chocolate pudding mix and cold milk until smooth. Stir in the peppermint extract and green food coloring.
- Gently spread the chocolate pudding mixture over the cream cheese layer.
- Spread the thawed whipped topping over the pudding layer.
- Microwave chocolate chips and heavy cream in 30 second intervals, stirring until smooth. Let cool slightly.
- Pour the chocolate ganache over the whipped cream layer.
- Sprinkle with mini chocolate chips and chopped Andes mints.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: mint chocolate, dessert, lasagna, oreo