This is the best ever mint gluten-free chocolate lasagna recipe. It's so easy because you don't have to bake it and you'll love the layers of chocolate vanilla cream cookies, Cool Whip and chocolate pudding.
I'm assuming you love mint and chocolate together. Guess what? I don't. Not my favorite. But most of my children LOVE mint chocolate desserts and beg for it all the time, so I came up with this easy chocolate lasagna recipe no-bake dessert that's so easy my 11-year-old daughter can make it. This is a really good dessert for family parties because it's so easy to make and looks fancy and tastes great (if you like mint and chocolate chip).
This can also be good for "green" holidays, like St. Patrick's Day, Earth Day and Christmas. I made it for a family birthday party for the March birthdays in honor of St. Patrick's Day and it turned out so good. Everyone loved it. We had that party at our house and I made Hawaiian Haystacks for everyone for dinner and then this for dessert.
I spent the day before the party cleaning the house most of the day and watching my three younger children while my husband was helping my oldest daughter make her costume for the school play. They were gone most of the day and I got tons of cleaning done. It was awesome. I love cleaning my house and doing a good job when I have time and it's for a special occasion.
It's not so fun when you pick up the same thing every day and wash the same dish over and over. I mean, seriously, how many times have I washed the same dishes? Each dish gets washed thousands of times in its life, especially in our house because we cook everything from scratch for every meal (well, most of the time).
Back to this chocolate lasagna recipe no-bake dessert. . . Please let me know if you try it and if you like it or don't like it. I love your comments and feedback!Print
No-Bake, Mint Gluten-Free Chocolate Lasagna Recipe
- Prep Time: 60 Minutes
- Total Time: 60 minutes
- Yield: 9 1x
- Category: Dessert
- Cuisine: American
This is easy enough for my 11 year-old daughter to make. You'll love the layers of mint Oreos, Cool Whip and chocolate pudding.
- 1 15.25 Ounce Package Gluten-Free Chocolate Vanilla Cream Cookies * (or "regular" Mint Oreos)
- ¼ Cup Butter (½ stick)
- 8 Ounce Package Cream Cheese
- ¼ Cup Granulated Sugar
- 2 Tbl Heavy Cream
- 8 Ounce Container Cool Whip
- 3.9 Ounce Package Instant Chocolate Pudding
- 2 Cups Cold Milk
- 1 tsp Mint Extract
- 2-3 Drops Green Food Coloring
- 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 an 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, ½ teaspoon mint extract and 2-3 drops of green food coloring.
- Spread this mixture over the crust.
- Spread pudding over the cream cheese layer.
- Mix remaining cool whip, ½ teaspoon 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.
I made this for years with mint Oreos before going gluten-free so if you want to make it gluten-free there are several brands of cookies that work. I just haven't been able to find any that are mint and they are often a different size package than Oreos so you may need to do some math to figure out exactly how many gluten-free cookies to use based on your size of package.
Keywords: easy, no-bake, mint
Very nice mint bar! I used Goodie Girl Gluten free Mint cookies for the crust (very similar to Girl scout thin mints), and replaced the chocolate pudding with ganache, as I wanted the bar to hold up more. Used homemade whipped topping instead of cool whip and topped it with Andes mints! The combo was absolutely delicious!!
I have made this recipe numerous times and everyone always loves it. It’s also beautiful and cuts into squares nicely. I’ve also done a variation with lemon pudding and golden Oreos. Thank you so much.
The pudding box calls for 3 cups of milk. It says to make the pudding according to the directions on the box - using 2 cups of milk. I assume - the 2 cups is what works best - rather than "as the box says". I am setting this up for my granddaughter to make - so want to clarify.
Are you sure you have the correct size of box? You need to use the 3.9-ounce package or "regular" size, not the larger size box.
This recipe is great! Could you freeze it? I’ll be gone for a week and come home late the night before a pot luck. I’m looking for something that I can pull out of the freezer when I get home and have ready to go in the morning. Have you ever tried freezing it?
I haven't. I have frozen lots of stuff but mostly meals. I would worry the cream would separate and overall it would get runny when it unthawed. I would love to know if anyone else has tried it. . .
My friend made this! Top notch!
Wanted to make something completely different for out Thanksgiving get together. So I was looking everywhere and came across your recipe, I almost screamed “That’s it!”. Instead of the mint chocolate chips on top, I going to use chopped up Andie Mints. Can’t wait to see what everyone thinks.
What a great idea! I would love to know how it turns out.
Very tasty. But where do you use the two cups milk? Also 8oz is one cup for cool whip so where do you get the rest? The amount of pudding made the desert too soupy. Perhaps not making the pudding according to directions and using l cup of milk is the answer?
You use the two cups of milk with the chocolate pudding. If it’s too soupy, it could be the brand of pudding or the type of milk, cause skim milk is runnier than 2%. It also helps to use a really cold metal bowl and to not mix the pudding for very long and make sure you chill it after you mix it. As for the Cool Whip, an 8 oz. container is by weight not volume, so if you measure out 1 cup of Cool Whip from an 8-ounce container, you actually have some leftover.
just made for St. Patrick’s Day for the 2nd time. Last year it was a huge hit! I didn’t have chocolate chips, so I reserved some Oreo crumbs to sprinkle on top.
Seems like more than one person made it for St. Patrick’s Day. What a great idea and I’m glad you liked it!
Made a double batch and put it in a 9×13 pan. Tight fit but came out beautifully. I’ll let you know how it tastes tomorrow as I made this for our St. Patrick’s day party. The little sample tastes I took along the way were great.
I’m so glad you like the recipe. What a great idea to make it for St. Patrick’s day!
My husband requested a “Chocolatey, minty, creamy, layered type of dessert” so I went right to Pinterest and typed in those words. Your recipe was the first one I saw and I knew it would make his day. When he saw me putting it together and smelled the bowls of luscious yumminess ready to be layered, he hugged me and said, “You nailed it, hon!” I followed the recipe exactly and it turned out perfect. Definitely a keeper for this family! Mmmm!
I love this comment! You’re so sweet and I’m so glad you could make your husband happy.
may be a dumb question, but are you removing the center creme from oreos when crushing, or leaving it in?
Leave them in.
I made this last night and it tasted amazing. I had Oreo cookie crumbs I used for the crust and it was still minty enough I thought.
It sounds amazing! Can’t wait to try it!
Can it be made several days in advance?
I’ve done it a day ahead of time and it was fine. More than that, probably. It could just start to get a little separated and/or runny.
When you made it a day ahead of time, did you put it in the freezer or refrigerator?