Mint Oreo Dessert Recipe

Introduction

This Mint Oreo Dessert is a cool, creamy, and refreshing treat perfect for any occasion. It combines the rich flavors of cream cheese and chocolate pudding with a minty twist and crunchy Oreo crust. No baking required, making it an easy crowd-pleaser.

Ingredients

• 20 ounces mint Oreos
• 6 tablespoons salted sweet cream butter, melted and cooled
• 2 tablespoons salted sweet cream butter, softened (for buttering the baking dish)
• 16 ounces cream cheese, softened
• ¾ cup powdered sugar
• 16 ounces whipped topping, thawed
• 1½ teaspoons pure mint extract
• 2 to 3 drops green food color gel
• 7.8 ounces instant chocolate pudding mix
• 2 cups cold whole milk

Instructions

1. Step 1: Crush 32 mint Oreos using a food processor or place them in a ziplock bag and crush with a rolling pin. Reserve 10 cookies and break them into smaller pieces for the topping.
2. Step 2: In a medium-sized mixing bowl, combine the crushed cookies and melted butter. Stir until the crumbs are fully coated.
3. Step 3: Use a pastry brush or your fingers to spread the softened butter evenly over the entire surface of a 9×9-inch baking dish.
4. Step 4: Press the buttered cookie crumb mixture firmly into the bottom of the prepared dish. Refrigerate while preparing the cheesecake layer.
5. Step 5: In a large bowl, beat the softened cream cheese on medium-high speed with a handheld mixer for 1 minute until smooth.
6. Step 6: Add powdered sugar to the cream cheese and beat for 1 to 1½ minutes until well combined.
7. Step 7: Mix in 1 cup of the thawed whipped topping and the mint extract. Beat for 1 minute until fully incorporated.
8. Step 8: Add 2 to 3 drops of green food coloring gel and stir just until the color is an even mint green with no streaks.
9. Step 9: Remove the crust from the refrigerator and spread the cream cheese mixture evenly over it. Return the dish to the fridge.
10. Step 10: In a medium bowl, combine cold milk, 1 cup of whipped topping, and the instant chocolate pudding mix. Beat on medium speed for 1½ to 2 minutes until the pudding thickens.
11. Step 11: Spread the pudding mixture evenly over the cream cheese layer. Refrigerate for at least 2 hours to set completely.
12. Step 12: Just before serving, spread the remaining whipped topping over the pudding and sprinkle with the reserved broken Oreo pieces. Cut into 9 slices and enjoy.

Tips & Variations

• Use full-fat cream cheese and whole milk for a richer and creamier dessert.
• Swap chocolate pudding for vanilla or mint chocolate for a flavor twist.
• Add crushed peppermint candies on top for extra minty crunch.
• Make individual servings in small jars or cups for easy portion control and presentation.
• If you have trouble spreading the layers evenly, chill each layer briefly in the fridge before adding the next.

Storage

Store the Mint Oreo Dessert covered in the refrigerator for up to 3 days. To reheat, this dessert is best enjoyed chilled, so no reheating is necessary. Ensure it is well covered to prevent it from absorbing other fridge odors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Oreos instead of mint Oreos?

Yes, regular Oreos will work but the dessert will lack the mint flavor. You can add extra mint extract to the cream cheese layer to compensate.

Do I have to use instant pudding mix?

Instant pudding mix is recommended for convenience and to achieve the right consistency, but homemade chocolate pudding can be used if desired, just ensure it sets well in the fridge.

Mint Oreo Dessert Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 117 reviews

This Mint Oreo Dessert is a luscious no-bake layered treat featuring crushed mint Oreos forming a crunchy crust, topped with a creamy mint-infused cream cheese layer, a rich chocolate pudding middle, and finished with whipped topping and cookie pieces. Perfect for mint lovers seeking an easy yet indulgent dessert.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

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

Cheesecake Layer

• 16 ounces cream cheese, softened
• ¾ cup powdered sugar
• 16 ounces whipped topping, thawed (divided: 1 cup for cheesecake layer, 1 cup for pudding layer, remaining for topping)
• 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
• 1 cup whipped topping, thawed (included in above total, used here)

Instructions

1. Prepare crust: Crush 32 Oreos using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Reserve 10 Oreos to break into smaller pieces for topping.
2. Mix crust ingredients: In a medium bowl, combine crushed cookies with 6 tablespoons melted butter, stirring until fully coated.
3. Butter baking dish: Using 2 tablespoons softened butter, coat a 9×9-inch baking dish thoroughly with a pastry brush or fingers.
4. Press crust: Firmly press the buttered cookie crumb mixture into the bottom of the prepared baking dish. Refrigerate while preparing cheesecake layer.
5. Beat cream cheese: In a large bowl, use a handheld mixer on medium-high speed to beat softened cream cheese for 1 minute until smooth.
6. Add powdered sugar: Gradually add powdered sugar and beat for 1 to 1½ minutes until combined and creamy.
7. Add whipped topping and mint: Stir in 1 cup whipped topping and mint extract, beating for an additional minute to combine well.
8. Add food coloring: Mix in 2 to 3 drops of green food color gel until the mixture turns a uniform mint green color without streaks.
9. Assemble cheesecake layer: Remove baking dish from fridge and spread cream cheese mixture evenly over cookie crust. Return to refrigerator while preparing pudding layer.
10. Prepare pudding: In a medium bowl, combine cold milk, 1 cup whipped topping, and instant chocolate pudding mix. Beat with a handheld mixer at medium speed for 1½ to 2 minutes until the pudding thickens.
11. Add pudding layer: Spread the thickened pudding mixture evenly over the cream cheese layer in the baking dish. Refrigerate for 2 hours to set the dessert.
12. Finish and serve: Before serving, spread remaining thawed whipped topping over the pudding layer. Sprinkle reserved broken oreo pieces evenly on top. Slice into 9 pieces and serve chilled.

Notes

• Ensure all dairy ingredients are softened or thawed as noted for best texture and mixing ease.
• Use a handheld mixer for smooth and well-incorporated layers.
• Let the dessert chill for the full 2 hours to achieve perfect set and flavor melding.
• This dessert is best served cold and can be stored covered in the refrigerator for up to 3 days.
• Adjust green food coloring quantity to achieve your preferred shade of mint green.

Keywords: Mint Oreo Dessert, no bake dessert, mint layered dessert, Oreo crust dessert, instant pudding dessert, easy mint dessert