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–+ servings
recipe image of Oreo cookies regular or mint cream cheese Cool Whip whipped topping instant pudding mix chocolate or cheesecake milk powdered sugar butter peppermint mint extract green gel food coloring Maraschino cherries Oreo crumbs green sprinkles cocoa powder Andes mints chopped or shaved chocolate chips mini fresh mint leaves Irish whiskey sour cream heavy whipping cream arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

St. Patrick's Day Shamrock Lasagna Dessert

This no-bake layered dessert features a chocolatey Oreo crust, creamy cheesecake, minty pudding, and fluffy whipped topping for a festive, green St. Patrick's Day treat that's easy to make and fun for the whole family.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oreo Crust
  • 36 Oreo cookies regular or mint
  • 6 tablespoons Unsalted butter melted
For the Cream Cheese Layer
  • 8 ounces Cream cheese softened to room temperature
  • 1 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 8 ounces Cool Whip thawed and divided
For the Mint Pudding Layer
  • 2 packages Instant vanilla pudding mix 3.4 ounces each, or pistachio for a more nutty flavor
  • 3 cups Cold whole milk cold
  • 1 teaspoon Mint extract not peppermint
  • 6-8 drops Green gel food coloring
For the Topping
  • Remaining Cool Whip thawed
  • Chocolate shavings, mini chocolate chips, or festive sprinkles optional

Equipment

  • 9x13-inch baking dish,
  • food processor
  • - Mixing bowls
  • electric mixer,
  • - Whisk
  • Plastic Wrap

Method
 

Prepare the Crust
  1. Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip top bag and crushing with a rolling pin. In a medium bowl, mix the crumbs with melted butter until it resembles damp sand. Press firmly into the bottom of a 9x13 inch baking dish and freeze while preparing the next layer.
Create the Cream Cheese Layer
  1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Gently fold in 1 cup of thawed Cool Whip. Spread evenly over the chilled crust.
Mix the Mint Pudding Layer
  1. In another bowl, whisk the pudding mix with cold milk for 2 minutes until thickened. Stir in mint extract and green food coloring until evenly green.
Assemble the Layers
  1. Spread the mint pudding over the cream cheese layer and chill in the refrigerator for at least 30 minutes to set.
Top and Chill
  1. Spread remaining Cool Whip on top. Decorate with chocolate shavings, mini chips, or sprinkles. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16g

Notes

Chill each layer for distinct, clean slices. Use gel food coloring for vibrant green without watering down the pudding. Gluten-free option: use gluten-free Oreos and ensure pudding is GF. Boozy version: add 2 tbsp crème de menthe to pudding or 2 tbsp Irish cream to cream cheese layer. Serve chilled with whipped cream, chocolate syrup, or sprinkles. Store covered in fridge up to 4 days or freeze up to 1 month, thaw in fridge overnight.
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