Introduction

This Mint Oreo Dessert is a delightful no-bake treat combining rich cream cheese, cool mint flavor, and crunchy Oreo cookies. Perfect for warm days or an easy party dessert, it offers layers of creamy pudding and whipped topping with a refreshing hint of mint.

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

Step 1: Crush 32 mint Oreos using a food processor or place them in a ziplock bag and crush with a rolling pin. Set aside 10 cookies to break into smaller pieces for the topping.
Step 2: In a medium bowl, combine the crushed cookies with the melted butter. Stir well to coat all crumbs.
Step 3: Butter the entire surface of a 9×9 baking dish using the softened butter and a pastry brush or your fingers.
Step 4: Press the buttered cookie crumbs firmly into the bottom of the prepared dish. Chill in the refrigerator while preparing the next layer.
Step 5: Beat the softened cream cheese in a large mixing bowl with a handheld mixer on medium-high speed for 1 minute until smooth.
Step 6: Add powdered sugar to the cream cheese and beat for another 1 to 1½ minutes until fully combined.
Step 7: Mix in 1 cup of the thawed whipped topping and the mint extract. Beat for 1 minute until smooth.
Step 8: Add 2 to 3 drops of green food color gel and mix just until the color is evenly mint green without streaks.
Step 9: Remove the baking dish from the refrigerator and spread the cream cheese mixture evenly over the cookie crust. Chill again while you prepare the pudding.
Step 10: In a medium bowl, combine cold milk, 1 cup whipped topping, and instant pudding mix. Beat on medium speed for 1½ to 2 minutes until the pudding thickens.
Step 11: Spread the pudding layer evenly over the cream cheese layer. Return the dish to the fridge and chill for 2 hours to set completely.
Step 12: Before serving, spread the remaining whipped topping over the pudding layer and sprinkle the reserved broken cookie pieces on top. Slice into 9 pieces and enjoy.

Tips & Variations

Use full-fat cream cheese and whipped topping for a richer texture and flavor.
For extra minty flavor, add a few crushed fresh mint leaves to the cream cheese layer.
Substitute green food color gel with natural spinach powder for a natural green tint.
Try using regular Oreos instead of mint for a chocolate version of this dessert.

Storage

Store this dessert covered in the refrigerator for up to 3 days. For best texture, consume within 2 days. Reheat is not recommended since this is a cold no-bake dessert; simply serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, you can prepare it up to 2 days in advance and keep it refrigerated. Just add the whipped topping and cookie pieces right before serving for best presentation.

Can I use low-fat milk or whipped topping?

While possible, using low-fat ingredients may affect the creaminess and consistency of the pudding and cream cheese layers. Full-fat versions yield the best texture and flavor.

Mint Oreo Dessert Recipe

Print Recipe

★★★★★

4.9 from 54 reviews

This Mint Oreo Dessert is a luscious no-bake treat combining the refreshing flavor of mint with creamy layers of whipped topping, cream cheese, and chocolate pudding, all built on a crunchy mint Oreo crust. Perfect for mint lovers and Oreo fans alike, this easy-to-prepare dessert features vibrant green coloring and a delightful cookie topping, making it ideal for parties and special occasions.

Author: Daniel
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

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 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

Crush Cookies: Use a food processor or place 32 mint Oreos in a ziplock bag and crush with a rolling pin until finely ground. Reserve 10 Oreos to break into smaller pieces for topping later.
Make Crust Mixture: In a medium mixing bowl, combine the crushed cookies with 6 tablespoons of melted butter. Stir well to evenly coat the cookie crumbs with butter.
Prepare Baking Dish: Using a pastry brush or your fingers, coat the entire surface of a 9×9 inch baking dish with 2 tablespoons of softened butter to prevent sticking.
Press Crust: Press the buttered cookie crumb mixture firmly into the bottom of the prepared baking dish. Chill the crust in the refrigerator while preparing the cheesecake layer.
Beat Cream Cheese: Place softened cream cheese in a large bowl. Using a handheld mixer on medium-high speed, beat for 1 minute until smooth and creamy.
Add Sugar: Add powdered sugar to the cream cheese, and continue beating for 1 to 1½ minutes until fully combined and fluffy.
Mix in Whipped Topping and Mint: Add 1 cup of the thawed whipped topping and the mint extract to the cream cheese mixture. Beat another 1 minute until well combined.
Add Color: Add 2 to 3 drops of green food coloring gel and mix just until the color is a uniform mint green with no streaks.
Spread Cheesecake Layer: Remove the crust from the refrigerator. Evenly spread the cream cheese mixture on top of the cookie crust layer. Return to the refrigerator while preparing the pudding layer.
Prepare Pudding Layer: In a medium bowl, combine cold milk, 1 cup of thawed whipped topping, and the instant chocolate pudding mix. Using a mixer at medium speed, beat for 1½ to 2 minutes until the pudding mixture thickens.
Assemble Pudding Layer: Take the baking dish from the fridge and spread the pudding evenly over the cream cheese layer. Chill the assembled dessert for 2 hours to fully set.
Finish and Serve: Just before serving, spread the remaining whipped topping over the pudding layer. Sprinkle the reserved broken Oreo pieces over the top as a garnish. Slice into 9 pieces and serve chilled.