I never know what to call these kinds of desserts. Are they simply a no-bake dessert? Lush? Lasagna? I have several lush recipes and I think I call them a different name every time.
Whatever they’re called, they’re one of the best desserts ever invented. And this No Bake Mint Chip Lush version? Is my favorite yet!
So we all know by now that Jordan is obsessed with mint. You’re probably tired of hearing about it, especially after I posted this cake and these cookies and this hot chocolate. But because she loves mint – and I do too – I have so many recipes that I want to make. Also, it’s almost St. Patrick’s Day…so minty green foods are the perfect things for this time of year.
If there is one thing that Jordan is adamant about in her mint chip addiction, it’s that the item needs to be green. Otherwise she does not consider it mint…even though it tastes that way. Frosting, candy, ice cream…if it’s called mint chip, it better be “mint” color. In fact, our favorite ice cream brand makes mint chip that’s white…and she refuses to eat it. So, whenever I make mint recipes…they need to be green.
It’s a good thing I love McCormick green food coloring. I buy that stuff by the gallon this time of year.
I can’t believe that St. Patrick’s Day is in only 2 weeks. Where has 2015 gone? Wasn’t it just Christmas? All of a sudden it’s March, my daughter is 10, and the leprechaun holiday is around the corner.
Is 10 years old the magical year where Jordan will not be afraid of the leprechauns? #letshopeso
Since St. Patrick’s Day is the holiday where we wear green and eat all sorts of green food, I thought that this Mint Chip Lush would be a good idea. After all, the mint is green…which passes the Jordan test.
This recipe is super simple and comes together in just minutes. And, although I could eat the entire pan with a fork if I’m not careful, it’s the perfect potluck food. And everyone likes lush – even people that say they don’t like pudding. You know how I know that?
I don’t like pudding. But I could not get enough of this dessert!
The bottom layer of this dessert lasagna is made of crushed Oreo cookies. Use the Cool Mint ones for some extra flavor! You crush the cookies with a rolling pin and then you stir in some melted butter. It’s not a crust in the traditional sense; it’s more loose and not compacted. You just dump it in your pan and spread it out evenly.
Then comes the fun part: them minty green cheesecake layer. Cream cheese, sugar, vanilla, and some peppermint extract get mixed together. (Note: I like peppermint extract more than mint, but if you like mint better, feel free to use that.) Fold in some whipped topping or freshly whipped cream and then you just need one thing: the green!
I used McCormick green food coloring to color my cheesecake layer. Just a few drops will do, but you’re welcome to add more if you want a deeper green color. Their food coloring is a great way to add some Irish into your St. Patrick’s Day recipe. Check out the McCormick website for more Irish themed recipes!
On top of the green minty cheesecake layer is a layer of chocolate pudding. I used an instant dark chocolate pudding I had in my pantry but you can use any chocolate flavor you want or have on hand (or even make it from scratch, if that’s how you roll). The top is frosted with more whipped topping or whipped cream and then you sprinkle on some mini chocolate chips.
The one thing I love about lush recipes? They are so easy to eat.
Which is kind of why I don’t like them either. Seriously, make this for company. You’ll be happy you did (and so will they). 🙂
No Bake Mint Chip Lush
- 20 Oreo cookies
- 2 tablespoons unsalted butter melted
- 8 ounces cream cheese regular or low-fat
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4-1/2 teaspoon peppermint extract
- 1 8 ounce container whipped topping (regular, light, or fat-free) *you can substitute about 3 cups freshly whipped cream, see note*
- 1/2 cup mini chocolate chips
- 1 approx. 3.4 ounce box instant chocolate pudding mix
- 1 1/4 cups nonfat milk
- 5-7 drops green food coloring
- Additional mini chocolate chips or crushed cookies topping
- Place cookies in a large resealable bag. Seal all but one inch of the bag and gently crush the cookies using a rolling pin. Pour melted butter into the bag and mix gently with your hands. Pour the crushed cookies into a 9x9” baking dish. Spread evenly over the bottom. (The crust will not completely join together as a pie crust will.)
- Beat cream cheese in a large bowl with a hand mixer until smooth. Mix in sugar, vanilla and 1/4 teaspoon peppermint extract. Add more peppermint extract, up to 1/2 teaspoon total, as desired for your personal taste. Fold in 1/2 the container (about 1 1/2 cups) whipped topping. Fold in chocolate chips. Add green food coloring and gently stir to fold in the color. Spread the mint layer over the cookie layer.
- Mix the pudding mix with the milk. Whisk for 30 seconds. Let sit for a few minutes until the pudding thickens, then spread over mint layer.
- Top with the remaining whipped topping and sprinkle with additional chocolate chips or crushed cookies. Cover and chill at least 2 hours before serving. Eat within 3 days.
Nutritional information not guaranteed to be accurate
This post was sponsored by McCormick. I’m thrilled to be working with them this year! All opinions are 100% my own, as always!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: March 5, 2015