Shamrock Lasagna
This Shamrock Lasagna is the ultimate no-bake St. Patrick's Day dessert! Layers of chocolate cookie crust, minty green cream cheese, fluffy pudding, and whipped cream. Easy to make ahead and always a crowd favorite. For another easy festive treat, try our Shamrock Shake Pudding Cups.
Servings: 12 servings
Calories: 420kcal
Equipment
- 9x13 inch Baking Dish Clear glass is ideal for showing the layers.
Ingredients
- 36 chocolate sandwich cookies (like Oreos), finely crushed
- 6 tbsp unsalted butter, melted
- 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp pure mint extract
- 10 drops green gel food coloring
- 8 oz frozen whipped topping, thawed (1 tub)
- 2 boxes (3.4 oz each) instant white chocolate or vanilla pudding mix
- 3 cups cold milk
- 8 oz frozen whipped topping, thawed (for topping)
- for garnish crushed Andes mints or sprinkles
Instructions
- Mix crushed cookies and melted butter. Press firmly into the bottom of a 9x13 dish. Freeze for 10 minutes to set.
- Beat softened cream cheese and powdered sugar until smooth. Beat in mint extract and food coloring. Gently fold in 8 oz of whipped topping.
- Spread the green mint mixture evenly over the chilled crust.
- In a large bowl, whisk pudding mixes with cold milk for 2 minutes until thickened. Immediately pour and spread over mint layer.
- Cover and refrigerate for at least 2 hours, until pudding layer is completely firm.
- Just before serving, spread the remaining 8 oz of whipped topping evenly over the dessert.
- Garnish with crushed Andes mints or sprinkles. Cut into squares to serve.
Notes
Pro Tips: For the best results, make this dessert at least 2 hours ahead, or up to a day in advance, so the layers can set firmly. Use gel food coloring for the most vibrant green color without thinning the cream cheese layer. Ensure your cream cheese is fully softened to room temperature for a perfectly smooth, lump-free mint layer.