It’s like a York Peppermint Patty, but in cake form! This Chocolate and Peppermint Oreo Lasagna will have you dipping in for seconds. All the guys at hubby’s work loved it and actually told their wives about it!
This was such a fun recipe to create! The kicker – – the Peppermint Fluff! You see that green in the pic above? That’s the fluff. And it’s awesome. You can use it as dip for graham crackers or vanilla wafers if you wanted to. But, that’s another recipe.
Chocolate and Peppermint Oreo Lasagna
- 1½ packages Mint Oreo's
- 6 tablespoons salted butter, melted
- 8 ounce package regular cream cheese, softened (you'll make the Fluff with this)
- ¼ cup granulated sugar
- 2 tablespoons cold milk
- (2) 4 ounce packages JELL-O instant chocolate pudding (prepared per instructions on box)
- 12 ounce tub whipped cream
- The first thing you'll want to get out of the way is separating the mint cream from the Oreo's. Simply open each cookie and remove the cream and put aside. I'll tell you why later. Put all of the Oreo's in a big freezer bag and smash them to pieces with a rolling pin (or you can use a food processor). Melt the butter and then in a bowl, mix ¾ of the bag of Oreo crumbs and butter (save the rest to sprinkle on top later). Spread evenly in a 9x13 pan and place in the fridge to "set" for about 10 minutes (this way the fluff can be easily spread).
- For the Peppermint Fluff, mix the cream cheese until fluffy, and then blend in the milk and sugar. Add your mint cream from the Oreo's that you had put aside earlier and beat on medium for 2-3 minutes until smooth. Take the pan out of the fridge and spread the fluff over the top evenly. Place back in the fridge to keep cold and prepare the JELL-O pudding. Let chill and set in the fridge for an hour. When ready, spread the pudding on top of the fluff layer, add the whipped cream, and then sprinkle with the remaining Oreo crumbs.
You can place this in the freezer for a few hours before serving, or about 4 hours in the fridge before dishing it out.
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