Ingredients
Scale
- 1 package (14.3 oz) Oreo cookies
- 6 tablespoons butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- Green food dye (gel or liquid)
- 12 oz tub whipped topping, thawed and divided
- 2 boxes (3.4 oz each) chocolate pudding mix
- 3¼ cups cold milk
- ¼ cup crushed mint chocolates or Andes mints for garnish
Instructions
- Crush the entire package of Oreo cookies into fine crumbs using a food processor. If you don’t have one, place cookies in a sealed bag and crush with a rolling pin until no large pieces remain.
- Mix the cookie crumbs with melted butter until evenly combined. Press this mixture firmly into the bottom of a 9×13 inch baking dish to form an even crust. Place in the refrigerator while preparing the next layer.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add the powdered sugar and peppermint extract, mixing until well combined.
- Add 4-6 drops of green food dye (or more for deeper color) and mix until you achieve your desired shade of mint green. Start with less – you can always add more.
- Gently fold in half of the whipped topping (about 6 oz) until no white streaks remain. Spread this mint mixture evenly over the chilled Oreo crust.
- In another bowl, whisk together the chocolate pudding mix and cold milk for 2 minutes until thick. Let stand for 3-5 minutes to fully set.
- Carefully spread the chocolate pudding over the mint layer, using a spatula to avoid mixing the layers.
- Spread the remaining whipped topping over the chocolate pudding layer, creating smooth, even coverage.
- Sprinkle crushed mint chocolates over the top for garnish. Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
- Let cream cheese sit at room temperature for 30 minutes for easier mixing
- Crush Oreos with filling included – don’t separate them
- Press crust firmly using the bottom of a measuring cup for even thickness
- Use gel food coloring for more vibrant color without adding liquid
- Make pudding slightly thicker by using 3 cups milk instead of 3¼ for firmer layers
- Chill between adding layers if they seem too soft
- Cut with a sharp knife dipped in hot water for clean slices
- Add crushed candy garnish just before serving to maintain crunch
- Prep Time: 30 minutes
- Cook Time: 0 minutes (chill time not included)
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/12 of pan)
- Calories: 420 kcal
- Sugar: 27 g
- Sodium: 310 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg