Mint Chip Lasagna recipe
This mint chip lasagna recipe is a dreamy no-bake dessert with chocolate cookies, creamy mint cheesecake filling, and pudding layers. Perfect for St. Patrick’s Day or any party, it’s easy to prep ahead and guaranteed to impress.
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Servings: 12 slices
Calories: 385kcal
Cost: $12–15
Equipment
- 9x13 inch baking dish
- Electric mixer
- Mixing bowls
- Offset spatula
- Food processor or rolling pin
- Whisk
- Plastic wrap
Ingredients
Cookie Base Layer
- 14.3 oz chocolate sandwich cookies crushed
- 4 tablespoon unsalted butter melted
Cream Cheese Layer
- 16 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon peppermint extract
- 8 oz whipped topping divided
- 4–6 drops green food coloring optional
Pudding Layer
- 2 packages (3.4 oz each) instant white chocolate or vanilla pudding mix
- 3 cups cold whole milk
- 1 teaspoon peppermint extract
Topping & Garnish
- Remaining whipped topping
- 1 cup mini chocolate chips
- ½ cup crushed chocolate sandwich cookies
- Fresh mint leaves optional
Instructions
- Mix crushed cookies with melted butter, press into 9x13 dish, chill.
- Beat cream cheese and sugar, add peppermint extract, fold in whipped topping, color if desired, spread over crust.
- Whisk pudding mix, milk, and extract, let thicken, spread over cream layer, sprinkle chocolate chips.
- Spread whipped topping, add chips and crushed cookies.
- Cover with plastic wrap and refrigerate 4 hours or overnight.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 150g | Calories: 385kcal | Carbohydrates: 38g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 340mg | Potassium: 170mg | Fiber: 1g | Sugar: 26g | Vitamin A: 650IU | Calcium: 90mg | Iron: 1.8mg