Description
This Mint Oreo Icebox Cake recipe is perfectly minty and so easy to make. It’s a no bake dessert that can be made in less than 30 minutes to feed a crowd!
Ingredients
- 1 (3.4 oz) package chocolate pudding
- 1 (3.4 oz) package vanilla pudding
- 4 1/2 cups (1080ml) milk, divided
- 3/4 tsp mint extract
- 4 drops blue food color*
- 2 drops yellow food color*
- 2 (15.25 oz) boxes Mint Oreos
- 1 1/2 cups mini chocolate chips, divided
- 8 oz Cool Whip (or homemade whipped cream)
- Chocolate sauce for topping, if desired
Instructions
- Make chocolate pudding according to directions on package, using 2 cups of milk. Set aside.
- Make vanilla pudding according to directions of package, using 2 cups milk.
- Add mint extract and food color (see NOTE below) to vanilla pudding and mix well. Set aside.
- Put remaining 1/2 cup milk into a small bowl.
- Dip Mint Oreos in milk quickly and then place into the bottom of a 9×13 pan, making a single layer.
- Spread chocolate pudding over the first layer of Mint Oreos.
- Sprinkle 3/4 cup of mini chocolate chips over the chocolate pudding.
- Dip remaining Mint Oreos in milk quickly and place on top of the chocolate chips, in a single layer.
- Spread mint pudding over the second layer of Mint Oreos.
- Spread Cool Whip (or whipped cream) over the top of the mint pudding.
- Sprinkle remaining 3/4 cup mini chocolate chips on top of the whipped topping.
- Garnish with 3-4 crumbled Mint Oreos and chocolate sauce, if desired.
- The icebox cake doesn’t really need to firm up and can be eaten immediately. However, the Oreos will be easier to slice if given a little time to soften. I recommend refrigerating for 2-3 hours before serving.
- Store covered in the refrigerator. Best if eaten within 3-4 days.
Notes
Food coloring: At the time that I made this, I didn’t have green food color, so I used blue and yellow to make green. If you have green, you can use that. I’d start with 2 or 3 drops and then check the color.
Nutrition
- Serving Size: 1 Slice
- Calories: 315
- Sugar: 30.8 g
- Sodium: 294.8 mg
- Fat: 13.2 g
- Carbohydrates: 45.4 g
- Protein: 6.4 g
- Cholesterol: 8.5 mg
