Mint Oreo Dessert Recipe

Introduction

This Mint Oreo Dessert is a refreshing and indulgent no-bake treat perfect for mint lovers. Combining creamy layers with a crunchy Oreo crust, it’s an easy and impressive dessert for any occasion.

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 by placing them in a ziplock bag and crushing with a rolling pin. Set aside 10 whole cookies to break into smaller pieces for the topping.
2. Step 2: In a medium bowl, mix the crushed Oreos with the melted butter until the crumbs are fully coated.
3. Step 3: Butter the entire surface of a 9×9-inch baking dish with the softened 2 tablespoons of butter using a pastry brush or your fingers.
4. Step 4: Press the buttered cookie crumb mixture firmly into the bottom of the baking dish. Refrigerate while preparing the cheesecake layer.
5. Step 5: In a large bowl, beat the softened cream cheese with a handheld mixer on medium-high speed 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 another minute until smooth and combined.
8. Step 8: Add 2 to 3 drops of green food color gel and mix gently until the color is uniform and no streaks remain.
9. Step 9: Remove the baking dish from the fridge and spread the cream cheese mixture evenly over the crust. Return to the refrigerator while you prepare the pudding layer.
10. Step 10: In a medium bowl, combine cold milk, 1 cup of thawed whipped topping, and the instant chocolate pudding mix. Beat with a handheld mixer on medium speed for 1½ to 2 minutes until thickened.
11. Step 11: Spread the pudding layer evenly over the cream cheese layer. Chill the dessert for at least 2 hours to set.
12. Step 12: Just before serving, spread the remaining whipped topping over the pudding. Sprinkle the reserved broken Oreo pieces on top. Slice into 9 pieces and enjoy.

Tips & Variations

• For a stronger mint flavor, increase the mint extract slightly but taste to avoid overpowering.
• Substitute light whipped topping for a lighter dessert option.
• Add crushed peppermint candies on top for extra crunch and festive flair.
• Use a glass baking dish to showcase the beautiful layers when serving.

Storage

Cover the dessert with plastic wrap and refrigerate for up to 3 days. Best served chilled. If needed, let sit at room temperature for 10 minutes before slicing for cleaner cuts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, it’s actually best when chilled for several hours or overnight to allow the layers to set and flavors to meld.

Can I use other Oreo flavors?

While the mint Oreos create the signature flavor, you can try chocolate or vanilla Oreos for a different twist, though it won’t have the mint taste.

Mint Oreo Dessert Recipe

Print Recipe

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5 from 89 reviews

This decadent Mint Oreo Dessert is a no-bake layered treat featuring a crunchy Oreo crust, a smooth mint-flavored cream cheese layer, and a rich chocolate pudding topped with whipped cream and broken Oreos. Perfect for mint lovers, it’s easy to make and chilling in the refrigerator creates a refreshing, creamy dessert with a satisfying crunch.

• Author: Yana
• 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, 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)

Filling

• 16 ounces cream cheese (softened)
• ¾ cup powdered sugar
• 16 ounces whipped topping (thawed, divided)
• 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 either a food processor or place the Oreos in a ziplock bag and crush them with a rolling pin until finely ground. Reserve 10 cookies separately to break into smaller pieces for the topping.
2. Make Crust Mixture: In a medium-sized mixing bowl, combine the crushed oreo crumbs with the melted and cooled butter. Stir well to ensure all crumbs are coated evenly.
3. Prepare Baking Dish: Use a pastry brush or your fingers to evenly coat the entire surface of a 9×9 baking dish with the 2 tablespoons of softened butter. This prevents sticking and adds richness.
4. Press Crust: Press the buttered cookie crumb mixture firmly into the bottom of the prepared baking dish. Chill in the refrigerator while you prepare the cheesecake layer.
5. Beat Cream Cheese: Add the softened cream cheese to a large mixing bowl. Using a handheld mixer on medium-high speed, beat for 1 minute until smooth and creamy.
6. Add Sugar: Gradually add the powdered sugar to the cream cheese and beat for another 1 to 1½ minutes until fully incorporated and smooth.
7. Add Whipped Topping and Mint: Stir in 1 cup of the thawed whipped topping and the pure mint extract. Beat again for 1 minute until well combined.
8. Color Mixture: Add 2 to 3 drops of green food coloring gel to the cream cheese mixture and mix just until the color is an even mint green with no streaks.
9. Layer Cheesecake: Remove the crust from the fridge and evenly spread the mint cream cheese mixture over the cookie crumb crust. Return to the fridge while preparing the pudding layer.
10. Make Pudding Layer: In a medium mixing bowl, combine the cold milk, pudding mix, and 1 cup of thawed whipped topping. Use a handheld mixer at medium speed and beat for 1½ to 2 minutes until thickened.
11. Layer Pudding: Remove the dish from the refrigerator and spread the thickened pudding evenly over the cheesecake layer. Return the dessert to the fridge and allow to set for 2 hours.
12. Top and Serve: Just before serving, spread the remaining thawed whipped topping evenly over the pudding layer. Sprinkle the reserved broken mint Oreos on top. Slice into 9 pieces and serve chilled.

Notes

• Ensure cream cheese is fully softened to prevent lumps.
• Use chilled milk for the pudding for better thickening.
• You can adjust the amount of mint extract to taste—add more for a stronger mint flavor.
• The green food color is optional but enhances the minty look.
• Store leftovers covered in the refrigerator and consume within 3 days.
• For a lighter version, substitute reduced-fat cream cheese and milk.

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