No-Bake, Mint Gluten-Free Chocolate Lasagna Recipe

Gluten-Free Chocolate Lasagna

5 from 10 reviews

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)
  • 1/4 Cup Butter ((1/2 stick))
  • 8 Ounce Package Cream Cheese
  • 1/4 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
  • 23 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.
  2. Put Oreos in a food processor and pulse into fine crumbs.
  3. In a medium sized bowl, combine melted butter and Oreo crumbs and mix well.
  4. Grease the bottom of an 8×8 baking dish.
  5. Press the Oreo crumbs into the bottom of the baking dish and place in the fridge to chill for 5 minutes.
  6. In a separate medium sized bowl mix cream cheese, sugar and cream until light and fluffy.
  7. Stir in 1  cup of cool whip, 1/2 tsp mint extract and 2-3 drops of green food coloring.
  8. Spread this mixture over the crust.
  9. Spread pudding over the cream cheese layer.
  10. Mix remaining cool whip, 1/2 tsp mint extract and 2-3 drops food coloring together.
  11. Spread over the pudding layer.
  12. Top with mini chocolate chips.
  13. 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