Minty Lasagna Layers (Print Version)
# Ingredients:
→ Crust Base
01 -
6 tbsp melted unsalted butter
02 -
1 1/2 cups crushed chocolate cookies (e.g., Oreos)
→ Mint Cream Layer
03 -
4-5 drops green food coloring
04 -
1/2 tsp peppermint extract
05 -
1 cup powdered sugar
06 -
1 1/2 cups fluffy whipped topping (like Cool Whip)
07 -
8 oz softened cream cheese
→ Pudding Cream
08 -
1 3/4 cups cold milk
09 -
One package (3.4 oz) of instant vanilla pudding mix
→ Final Decoration
10 -
Green-colored sprinkles or mints (if you'd like)
11 -
2-3 crushed chocolate cookies for the top
12 -
1 1/2 cups whipped topping
# Instructions:
01 -
Mix the butter and cookie crumbs in a medium bowl until blended. Press the mix firmly into a 9×9-inch pan, keeping it even. Chill it in the fridge for 10-15 minutes so it firms up.
02 -
Whip the cream cheese in a big bowl until it's smooth. Add food coloring, peppermint extract, and powdered sugar. Give it a good mix until it's combined. Gently fold in the whipped topping, keeping it airy. Spread over the crust evenly.
03 -
In another bowl, stir the cold milk and pudding mix for about 2 minutes until thick. Spread this over the minty layer, making sure it's even. Chill it for 10 minutes.
04 -
Use the remaining whipped topping to cover the pudding. Sprinkle crushed cookies or sprinkles on top as decoration.
05 -
Leave the dessert in the fridge for at least 4 hours, or let it stay overnight for better layers. Cut into squares and serve cold.
# Notes:
01 -
You can prep this dessert a day or two ahead, which makes it a great pick for events.
02 -
Use mint cookies for bolder flavor, or swap in graham crackers for a different crust.
03 -
Keep leftovers in a sealed container in the fridge for up to 3 days.
04 -
Great choice for St. Paddy's Day or whenever you're craving mint flavors.