Name: Mint Chocolate Lasagna
Ingredients: Oreo cookies – 22 cookies 🍪; Butter, melted – 6 tablespoons 🧈; Dark chocolate mint candies, chopped – 1 package 🍫; Cream cheese, softened – 8 oz (225 g) 🧀; Powdered sugar (confectioners’) – 1 cup 🍚; Cool Whip (or whipped topping) – 2 cups 🍦; Green gel food coloring – 5–7 drops 🟩; Chocolate pudding mix (6–8 oz box) – 1 large box 🍮; Milk – 2 cups 🥛; Cool Whip for pudding layer – 1 cup 🍦; Cool Whip for top (thawed) – 12 oz tub 🍦; Reserved Oreo crumbs for topping – 2 tablespoons 🍪; Extra mint chocolates, chopped for garnish – 2 pieces 🍬

Line a 9×9-inch baking dish with parchment leaving an overhang.
Pulse the Oreos in a food processor until fine crumbs form.
Mix melted butter with the Oreo crumbs and reserve 2 tbsp crumbs for topping.
Press the remaining crumbs firmly into the bottom of the dish to form a crust and freeze to set.
Chop the dark chocolate mint candies finely and sprinkle over the chilled crust, then return to freezer.
Beat the softened cream cheese until smooth, add 2 cups Cool Whip, powdered sugar and green gel until evenly colored and creamy.
Spread the mint cream layer over the chopped mints on the crust and freeze at least 1 hour to firm.
Whisk the chocolate pudding mix with 2 cups cold milk until thickened; fold in 1 cup Cool Whip until smooth.
Spread the pudding layer over the chilled mint layer and refrigerate 20–30 minutes to set slightly.
Top with the remaining thawed Cool Whip, sprinkle reserved Oreo crumbs and chopped mint chocolates.
Chill the assembled lasagna at least 4 hours (preferably overnight), then slice and serve.

Ingredients

Instructions