Description
Make this easy Shamrock Lasagna for St. Patrick’s Day! Layered with Oreo crust, cream cheese, and mint pudding. No-bake, make-ahead, and always a crowd-pleaser.
Ingredients
Crust Layer
- 36 chocolate sandwich cookies (like Oreos), finely crushed
- 1 stick (½ cup) unsalted butter, melted
Cream Cheese Layer
- 8 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 tub (about 8 ounces) whipped topping, thawed (like Cool Whip)
Pudding Layer
- 3 boxes (3.4 ounces each) instant cheesecake pudding mix
- 3 cups cold milk (whole or 2% works best)
- 1 teaspoon mint extract
- Green gel food coloring (to desired shade)
- Remaining tub of whipped topping (about 8 ounces)
Garnish / Toppings (optional)
- Extra Oreo crumbs
- Whipped topping
- Maraschino cherries
- Green sprinkles
Instructions
Preheat the oven to 375°F (190°C). This gives you time to prep your crust while it’s heating up.
Place your chocolate sandwich cookies in a food processor and pulse until they’re fine crumbs, or put them in a zip-top bag and crush them with a rolling pin (great for stress relief!).
In a large bowl, combine those cookie crumbs with the melted butter and stir until the mixture looks like wet sand and holds together when you squeeze it.
Pour the cookie mixture into your 9×13-inch baking dish and press it firmly into the bottom and slightly up the sides. Use the bottom of a measuring cup or glass to really pack it down evenly. You want it nice and compact so it doesn’t crumble when you cut slices later.
Bake for 8–10 minutes until the crust feels set and smells toasty. Don’t skip this step – it makes all the difference in texture!
Remove from the oven and let it cool completely at room temperature. This takes about 30 minutes, so be patient.
In a mixing bowl, beat the softened cream cheese and powdered sugar together with an electric mixer until smooth and fluffy, about 2–3 minutes. Add the first tub of whipped topping and beat until everything is well blended and creamy with no lumps.
Spread this gorgeous cream cheese mixture evenly over your cooled crust, using a rubber spatula to smooth the top. Make sure it reaches all the corners and edges.
In another large bowl, whisk together the instant pudding mix and cold milk vigorously for about 2 minutes. The pudding should thicken up nicely. Don’t rush this step – good whisking prevents lumps!
Gently fold the remaining tub of whipped topping into the pudding mixture with a spatula until it’s smooth and well combined. This lightens the pudding and gives it that signature fluffy texture.
Stir in the mint extract and add green gel food coloring a little at a time until you reach that perfect shamrock green. Start with just a few drops – you can always add more, but you can’t take it away! Mix well so the color is even throughout.
Carefully spread the mint pudding layer over the cream cheese layer, smoothing it out gently so you don’t disturb the layer below. Take your time and use a light touch.
Cover the dish with plastic wrap and refrigerate for at least 4–6 hours, or overnight if you can wait. This chilling time lets all the layers set up properly and the flavors meld together beautifully.
Before serving, sprinkle extra Oreo crumbs on top, add dollops of whipped topping, place a few maraschino cherries, and scatter green sprinkles for that festive finish.
Use a sharp knife to cut clean squares. Wipe the knife between cuts for the prettiest slices that show off all those gorgeous layers.
Notes
- Chill your mixing bowl and whisk before making the pudding layer for even better thickening
- Don’t overmix the whipped topping once it’s added – gentle folding keeps it fluffy
- Line your pan with parchment paper with overhanging edges for easy lifting and cleaner cutting
- Run your knife under hot water between cuts for bakery-perfect slices
- Make mini versions in individual cups for portion control and easy serving at parties
- Prep Time: 30 minutes
- Cook Time: 10 minutes (crust only) + Chill Time: 4–6 hours
- Category: Dessert
- Method: No-bake
- Cuisine: American