This no-bake mint, gluten-free chocolate lasagna is an easy, crowd-pleasing dessert. With layers of chocolate-vanilla cream cookies, a creamy mint layer, Cool Whip and chocolate pudding, it looks elegant but requires minimal effort.
I know many people adore the combination of mint and chocolate. While it’s not my top flavor pairing, my children love mint desserts, so I developed this simple chocolate lasagna that my 11-year-old can assemble. It’s a great option for family gatherings since it’s quick to make, presents beautifully and tastes delicious for anyone who enjoys mint and chocolate together.
This dessert also works well for holidays and occasions with a green theme — St. Patrick’s Day, Earth Day or even Christmas. I served it at a March birthday party we hosted for family members and it was a hit. For that event we also made Hawaiian Haystacks for dinner and finished with this mint chocolate lasagna for dessert.
If you try the recipe, please share your feedback — I appreciate reader comments and love hearing what you think.
Recipe
No-Bake, Mint Gluten-Free Chocolate Lasagna Recipe
- Author: Rebecca Baron
- Prep Time: 60 Minutes
- Total Time: 60 minutes
- Yield: 9 servings
- Category: Dessert
- Cuisine: American
Description
This recipe is simple enough for a child to make and features layers of chocolate-vanilla cream cookies, a mint cream layer, chocolate pudding and Cool Whip for a light, creamy finish.
Ingredients
- 1 15.25 ounce package gluten-free chocolate vanilla cream cookies (or regular Mint Oreos)
- ¼ cup (½ stick) butter, melted
- 8 ounces cream cheese
- ¼ cup granulated sugar
- 2 tbsp heavy cream
- 8 ounces Cool Whip (one container)
- 3.9 ounce package instant chocolate pudding mix
- 2 cups cold milk (for pudding)
- 1 tsp mint extract (divided between layers)
- 2–3 drops green food coloring (adjust to desired color)
Instructions
- Prepare the instant chocolate pudding with 2 cups cold milk according to the package directions. Chill in the refrigerator until ready to use.
- Place the cookies in a food processor and pulse to fine crumbs.
- Combine the cookie crumbs with the melted butter in a medium bowl and mix until well combined.
- Grease the bottom of an 8×8-inch baking dish.
- Press the cookie crumb mixture firmly into the bottom of the dish to form a crust. Chill in the refrigerator for about 5 minutes to set.
- In a separate bowl, beat the cream cheese with the granulated sugar and heavy cream until light and fluffy.
- Fold in 1 cup of Cool Whip, ½ teaspoon mint extract and 2–3 drops of green food coloring. Adjust color and flavor to taste.
- Spread the cream cheese mixture evenly over the chilled cookie crust.
- Spread the prepared chocolate pudding over the cream cheese layer.
- Mix the remaining Cool Whip with ½ teaspoon mint extract and 2–3 drops of food coloring, then spread this mint whipped layer over the pudding.
- Top with mini chocolate chips or another garnish of your choice.
- Refrigerate the assembled dessert for at least 30 minutes before serving to allow layers to set.
Notes
I originally made this with mint Oreos before adopting a gluten-free diet. There are several gluten-free cookie brands that work well as a substitute, though mint-flavored gluten-free cookies can be harder to find. If your package size differs from standard Oreo packages, you may need to adjust the quantity to achieve a similar crust thickness.
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