Description
A delightful no-bake dessert featuring layers of chocolate, cream, and mint, perfect for any occasion.
Ingredients
- Chocolate sandwich cookies (300 g / about 24 cookies)
- Unsalted butter, melted (115 g / 1/2 cup)
- Cream cheese, softened (225 g / 8 oz)
- Powdered sugar (120 g / 1 cup)
- Mint extract (1 teaspoon)
- Green food coloring (2–3 drops, optional)
- Whipped topping, divided (720 g / 24 oz)
- Instant chocolate pudding mix (2 boxes / 96 g total)
- Cold milk (720 ml / 3 cups)
Instructions
- Crush the cookies using a food processor or rolling pin until fine crumbs.
- Combine the crumbs with melted butter and spread evenly in a 9×13-inch dish. Refrigerate for 15 minutes.
- Prepare the mint layer by beating cream cheese until smooth, then add powdered sugar, mint extract, and food coloring. Fold in half of the whipped topping.
- Layer the mint cream mixture over the chilled crust evenly.
- Create the chocolate layer by whisking pudding mix with cold milk, letting it thicken for 1-2 minutes.
- Assemble by spooning chocolate pudding over the mint layer.
- Finish with remaining whipped topping and smooth the surface.
- Chill for at least 4 hours or overnight before serving.
Notes
For a gluten-free version, use gluten-free chocolate sandwich cookies. For a vegan option, swap cream cheese for vegan cream cheese and whipped topping for coconut whipped cream.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg