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Mint Oreo Dessert Recipe

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★★★★★

4.5 from 92 reviews

This refreshing Mint Oreo Dessert combines the rich flavor of mint Oreos with creamy layers of no-bake cheesecake and instant chocolate pudding. The dessert is layered with a crunchy mint Oreo crust, a smooth mint cream cheese filling, and a luscious chocolate pudding topping, all garnished with whipped topping and Oreo cookie pieces. Perfect for a cool, indulgent treat that requires no baking.

Ingredients

Scale

Crust and Topping

  • 20 ounces mint Oreos (32 cookies crushed for crust, 10 cookies broken for topping)
  • 6 tablespoons salted sweet cream butter (melted and cooled)
  • 2 tablespoons salted sweet cream butter (softened, for buttering baking dish)

No-Bake Cheesecake Layer

  • 16 ounces cream cheese (softened)
  • ¾ cup powdered sugar
  • 16 ounces whipped topping (thawed, divided into 1 cup + 1 cup + remaining)
  • 1½ teaspoons pure mint extract
  • 2 to 3 drops green food color gel

Pudding Layer

  • 7.8 ounces instant chocolate pudding mix
  • 2 cups cold whole milk

Instructions

  1. Crush Cookies: Use a food processor or place Oreos in a ziplock bag and crush them with a rolling pin. Set aside 32 cookies for the crust and reserve 10 cookies to break into smaller pieces for the topping.
  2. Mix Crust: Combine the crushed cookies and melted butter in a medium bowl. Stir well to coat all crumbs with butter.
  3. Prepare Baking Dish: Use a pastry brush or your fingers to evenly butter the bottom and sides of a 9×9 inch baking dish with the softened butter.
  4. Press Crust: Press the buttered cookie crumb mixture firmly into the bottom of the prepared baking dish. Refrigerate while preparing the next layer.
  5. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with a handheld mixer on medium-high speed for 1 minute until smooth.
  6. Add Sugar: Add powdered sugar to the cream cheese and beat for an additional 1 to 1½ minutes until well incorporated.
  7. Mix in Whipped Topping and Mint: Add 1 cup of thawed whipped topping and the mint extract to the cream cheese mixture. Beat for 1 minute until combined.
  8. Color Mixture: Add 2 to 3 drops of green food coloring gel and mix just until the color is uniform, without streaks.
  9. Spread Cheesecake Layer: Remove the crust from the refrigerator and spread the cream cheese mixture evenly over it. Return dish to refrigerator.
  10. Prepare Pudding Layer: In a medium bowl, beat cold milk, 1 cup whipped topping, and instant chocolate pudding mix with a handheld mixer on medium speed for 1½ to 2 minutes until thickened.
  11. Assemble Pudding Layer: Remove the dish from the fridge and spread the pudding mixture evenly over the cheesecake layer. Refrigerate for 2 hours to fully set.
  12. Final Topping and Serve: Before serving, spread the remaining whipped topping evenly over the pudding. Sprinkle the reserved broken Oreo pieces on top. Slice into 9 pieces and serve chilled.

Notes

  • Use full-fat cream cheese and whole milk for best texture and flavor.
  • For a stronger mint flavor, adjust the amount of mint extract to taste.
  • Ensure the whipped topping is fully thawed for easier mixing.
  • Press the crust firmly to create a solid base for layering.
  • This dessert keeps well refrigerated for up to 3 days.
  • Use gel food coloring for more vibrant color without altering the texture.

Keywords: Mint Oreo dessert, no-bake cheesecake, chocolate pudding dessert, layered dessert, easy mint dessert

Find it online: https://cookwithruby.com/mint-oreo-dessert-recipe/