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Mint Oreo Dessert Recipe

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★★★★★

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.

Ingredients

Scale

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

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