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 9×13-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