Ingredients

The following ingredients have 4 Servings
  • 30 Oreo cookies
  • 1/2 cup butter
  • 1/3 cup heavy whipping cream
  • 5 oz. semi-sweet chocolate, finely chopped
  • 1 block (8 oz.) cream cheese, softened
  • 1 tub (7 oz.) marshmallow fluff
  • 8 oz. frozen whipped topping, thawed
  • 2 tablespoons milk
  • 4 small boxes (3.56 oz.) white chocolate pudding mix
  • 4 1/2 cups milk
  • 1/4 cup crème de menthe liqueur
  • 1/2 teaspoon Betty Crocker™ green gel food color
  • 1/3 cup crème de menthe
  • 3 tablespoons light corn syrup
  • 8 oz. frozen whipped topping, thawed
  • 1/3 - 1/2 cup Lucky Charms™ cereal marshmallow bits

Instruction

  • Crust: Preheat oven to 350° F. Crush cookies into fine crumbs and mix together with melted butter. Press into a 9 x 13-inch pan. Bake for 15 minutes, until fragrant. Allow to cool completely.
  • Chocolate Ganache: Combine heavy whipping cream and chocolate in a microwave-safe bowl. Heat for 30-second increments, stirring after each, until melted. Pour over cooled cookie crust. Refrigerate for 30 minutes, until the chocolate ganache firms up.
  • Cream Cheese Fluff: Beat cream cheese using an electric mixer until creamy and smooth. Add marshmallow fluff and beat to combine. Add whipped topping and milk and beat until light and fluffy.
  • Crème de Menthe Pudding: Combine pudding mix and milk in a large mixing bowl. Beat using an electric mixer on medium-high speed until well mixed and thickened. Add crème de menthe and green food coloring and beat until well incorporated.
  • Layer Lasagna: Spread half of the cream cheese fluff over the chocolate ganache layer. Top with half of the crème de menthe pudding. Refrigerate for 15 minutes.
  • Spread the remaining cream cheese fluff over top, then add the remaining crème de menthe pudding. Spread 8 ounces of whipped topping over top of pudding and refrigerate for at least 4 hours.
  • Crème de Menthe Glaze: Combine crème de menthe and light corn syrup in a small saucepan. Set over medium heat and bring to a boil over medium heat.
  • Reduce heat to medium low and allow to simmer until thickened to a glaze-like consistency, 4-5 minutes. Remove from heat, carefully pour into a heat-proof glass measuring cup. Allow to cool.
  • Toppings: Before serving, drizzle crème de menthe glaze over the whipped topping layer. Sprinkle on Lucky Charms™ cereal marshmallow bits.
  • Cut into 15 pieces and serve.