Layered Shamrock Shake Lasagna with green mint frosting and chocolate drizzle

Shamrock Shake Lasagna

by
Jump to Recipe Print Recipe

Why Make This Recipe

Shamrock Shake Lasagna is a fun and festive dessert that brings together the flavors of everyone’s favorite minty milkshake with the delightful layers of a classic lasagna. This no-bake treat is perfect for St. Patrick’s Day celebrations or any time you want to enjoy a cool, creamy dessert. The combination of crushed Oreos, cream cheese, and minty cheesecake layers makes it a crowd-pleaser for all ages. Plus, it’s easy to make and does not require baking beyond the crust, making it approachable for any home cook.

How to Make Shamrock Shake Lasagna

Ingredients:

  • 36 Oreos, Crushed
  • 1/2 cup Butter, Melted
  • 1 (8 oz) Cream Cheese, Softened
  • 1 cup Powdered Sugar
  • 2 (8 oz) tubs Cool Whip, Thawed
  • 3 cups Milk
  • 3 (3.4 oz) boxes Cheesecake Instant Pudding Mix
  • 1 tsp Mint Extract
  • Green Gel Food Coloring

Directions:

  1. Preheat oven to 375 degrees. Spray a 9 x 13 pan with non-stick spray.
  2. In a food processor, pulse the Oreos until finely crushed. Drizzle in the melted butter and pulse until well combined.
  3. Spread the Oreo mixture into the bottom of the pan evenly and press it down firmly. Bake for 8 minutes, then let it cool.
  4. In a large bowl, cream together the softened cream cheese and powdered sugar. Add in one tub of thawed Cool Whip and beat until well combined. Spread this mixture evenly over the cooled Oreo crust.
  5. In a separate large bowl, beat together the milk and cheesecake instant pudding mix. Mix in the second tub of thawed Cool Whip and the mint extract. Add several drops of green food coloring gel and mix until well combined.
  6. Spread this mint cheesecake mixture over the cream cheese layer evenly. If desired, top with additional crushed Oreos for added texture.

How to Serve Shamrock Shake Lasagna

Serve this Shamrock Shake Lasagna chilled. Cut it into squares and place on dessert plates. You can garnish with a sprig of mint or additional whipped topping for a nice touch. It’s a great dessert to make ahead of time, making it perfect for parties or family gatherings.

How to Store Shamrock Shake Lasagna

Store any leftover Shamrock Shake Lasagna in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. It is best consumed within 3-4 days, but the flavor can intensify as it sits.

Tips to Make Shamrock Shake Lasagna

  • Make sure the cream cheese is softened before mixing for a smoother texture.
  • You can adjust the amount of mint extract to taste; if you like it mintier, add a little more.
  • For extra visual appeal, sprinkle more crushed Oreos on top and add a few chocolate shavings.

Variation

You can switch up the flavors by using chocolate pudding instead of cheesecake pudding for a chocolate-mint version. You could also try using different types of cookies for the crust or add colored sprinkles for a festive touch.

FAQs

Can I make this dessert ahead of time?
Yes, Shamrock Shake Lasagna can be made a day before serving. Just keep it covered and refrigerated.

Can I use a different type of cookie?
Absolutely! While Oreos are traditional, you can use your favorite chocolate cookies or even vanilla cookies for a different flavor.

Is there a way to make it healthier?
You can use reduced-fat cream cheese and sugar-free pudding mix to make it a lighter version. However, it will change the texture and flavor slightly.

Shamrock Shake Lasagna

A fun and festive no-bake dessert that combines the flavors of a minty milkshake with layers of creamy cheesecake, perfect for St. Patrick’s Day celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust
  • 36 count Oreos, Crushed Finely crushed Oreos for the crust.
  • 1/2 cup Butter, Melted Use unsalted butter.
Cream Cheese Layer
  • 1 package (8 oz) Cream Cheese, Softened Ensure cream cheese is at room temperature for easy mixing.
  • 1 cup Powdered Sugar Sifted for a smoother consistency.
  • 2 tubs (8 oz) Cool Whip, Thawed Use one tub for the cream cheese layer and one for the pudding layer.
Mint Cheesecake Layer
  • 3 cups Milk Whole milk is recommended for creaminess.
  • 3 boxes (3.4 oz) Cheesecake Instant Pudding Mix Instant pudding mix needed.
  • 1 tsp Mint Extract Adjust according to taste.
  • Green drops Gel Food Coloring Use as desired for color.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Spray a 9 x 13 pan with non-stick spray.
  2. In a food processor, pulse the Oreos until finely crushed. Drizzle in the melted butter and pulse until well combined.
  3. Spread the Oreo mixture into the bottom of the pan evenly and press it down firmly. Bake for 8 minutes, then let it cool.
Cream Cheese Layer
  1. In a large bowl, cream together the softened cream cheese and powdered sugar.
  2. Add in one tub of thawed Cool Whip and beat until well combined. Spread this mixture evenly over the cooled Oreo crust.
Mint Cheesecake Layer
  1. In a separate large bowl, beat together the milk and cheesecake instant pudding mix.
  2. Mix in the second tub of thawed Cool Whip and the mint extract. Add several drops of green food coloring gel and mix until well combined.
  3. Spread this mint cheesecake mixture over the cream cheese layer evenly. Optionally, top with additional crushed Oreos.

Notes

Store leftovers in the refrigerator tightly covered. Consume within 3-4 days for the best flavor. For garnish, consider using a sprig of mint or additional whipped topping.