Can I make Andes Chocolate Mint Dessert ahead of time?

Absolutely! This dessert is ideal for making a day before serving. The layers set perfectly overnight, and the flavors blend beautifully. Just keep it refrigerated until serving.

Can I use a different mint candy instead of Andes mints?

Yes, you can substitute other mint chocolates, such as peppermint bark or mint chips. However, Andes mints have a smoother, creamier texture that melts evenly, giving the best result.

How can I make the dessert less sweet?

To tone down the sweetness, use sugar-free pudding or reduce the powdered sugar in the mint layer. You can also add a pinch of salt to balance the flavor.

Is Andes Chocolate Mint Dessert a no-bake dessert?

Yes! It’s a fully no-bake dessert , meaning no oven time is needed. Just mix, layer, and chill — perfect for summer or busy holiday seasons.

Andes Chocolate Mint Dessert – The Best No-Bake Minty Treat

Andes Chocolate Mint Dessert

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A creamy, no-bake Andes Chocolate Mint Dessert layered with chocolate crust, mint cream cheese filling, chocolate pudding, and whipped topping for a refreshing and indulgent treat.

Author: Emily
Prep Time: 25 mins
Cook Time: 0 mins
Total Time: 4 hrs 25 mins (includes chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups crushed chocolate sandwich cookies (like Oreos)
1/2 cup melted butter
8 oz cream cheese, softened
1 cup powdered sugar
1/2 tsp peppermint extract
8 oz whipped topping (Cool Whip), divided
2 packages (3.9 oz each) instant chocolate pudding mix
3 cups cold milk
1 cup Andes mints, crushed or chopped

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Instructions

Crush chocolate sandwich cookies into fine crumbs using a food processor or rolling pin. Mix with melted butter and press into a 9×13-inch dish to form a crust. Chill for 15 minutes.
Beat softened cream cheese until smooth. Add powdered sugar and peppermint extract, mixing until fluffy.
Fold in half of the whipped topping and spread the mint layer evenly over the chilled crust.
Whisk together instant chocolate pudding mix and cold milk for 2 minutes until thickened. Spread over the mint layer.
Chill for 10–15 minutes, then spread the remaining whipped topping evenly over the pudding layer.
Top with crushed Andes mints or chocolate shavings. Chill for at least 4 hours or overnight before serving.

Notes

Adjust peppermint extract to taste for a lighter or stronger mint flavor.
Freeze the dessert for 20 minutes before slicing for cleaner layers.
Use sugar-free pudding or low-fat cream cheese for a lighter option.
Can be frozen for up to 2 months; thaw overnight in the refrigerator.

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 26g
Sodium: 210mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg

Find it online: https://recipeshots.com/andes-chocolate-mint-dessert-recipe/