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Shamrock Lasagna

Shamrock Lasagna


  • Author: Emily
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This no-bake Shamrock Lasagna is a festive mint chocolate dessert with layers of Oreo crust, creamy chocolate cheesecake, and fluffy mint pudding. Perfect for St. Patrick’s Day or any time you crave a refreshing, indulgent treat!


Ingredients

Scale

or the Oreo Crust:

  • 36 Oreo cookies, ground into fine crumbs
  • ½ cup unsalted butter, melted

For the Chocolate Cheesecake Layer:

  • ½ cup unsalted butter, softened
  • 8 oz cream cheese (brick-style), softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 envelopes (0.7 oz each) instant hot cocoa mix (milk chocolate flavor)
  • 1 tablespoon cocoa powder
  • 1¼ cup Cool Whip (or homemade whipped cream, whipped to stiff peaks)

For the Mint Layer:

  • 3 (3.4 oz) boxes vanilla instant pudding mix
  • 3 cups cold milk
  • 1 teaspoon mint extract (or more to taste)
  • 3½ cups Cool Whip (or homemade whipped cream, whipped to stiff peaks)
  • Green food coloring

For Garnish:

 

  • 2 cups whipped cream
  • Maraschino cherries
  • Green sprinkles

Instructions

  • Prepare the Oreo Crust

    • Crush the Oreos into fine crumbs using a food processor.
    • Mix with melted butter until evenly combined.
    • Press into the bottom of a 9x13-inch casserole dish.
    • Chill in the fridge while preparing the next layer.
  • Make the Chocolate Cheesecake Layer

    • In a mixing bowl, beat softened butter, cream cheese, powdered sugar, and vanilla extract until smooth.
    • Add hot cocoa mix and cocoa powder, mixing until fully combined.
    • Fold in Cool Whip or homemade whipped cream until light and fluffy.
    • Spread evenly over the chilled crust.
    • Place in the freezer while making the mint layer.
  • Prepare the Mint Layer

    • In a clean bowl, whisk together vanilla pudding mix and cold milk until thickened.
    • Fold in Cool Whip or homemade whipped cream.
    • Add mint extract and green food coloring until desired shade is reached.
    • Spread over the chocolate cheesecake layer.
    • Refrigerate for at least 4 hours to set.

 

  • Garnish and Serve

    • Before serving, top with whipped cream, cherries, and green sprinkles.
    • Slice into squares and serve chilled.

Notes

  • For a stronger mint flavor: Add more mint extract, but start with a small amount.
  • For a firmer crust: Chill the Oreo crust for at least 30 minutes before adding the next layer.
  • For clean slices: Freeze for 30 minutes before cutting and use a sharp knife dipped in hot water.
  • For a gluten-free version: Use gluten-free chocolate cookies instead of Oreos.
  • For a dairy-free option: Use dairy-free cream cheese, almond milk, and coconut whipped cream.
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Category: Dessert
  • Method: No-bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 square
  • Calories: 450
  • Sugar: 40g
  • Sodium: 320mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 25mg