A minty, no-bake layered treat with a chocolate cookie crust and creamy green layers, this Shamrock Shake Dessert Lasagna captures all the magic of the iconic shake in a festive dessert. Whether I’m celebrating St. Patrick’s Day or just craving a mint-chocolate fix, this dessert always delivers a crowd-pleasing, refreshing bite.
Why You’ll Love This Recipe
I love how fun and easy this dessert is to make. It doesn’t require baking, so I can throw it together in no time and let the fridge do the rest. The minty cream cheese layer paired with the vanilla pudding and chocolate cookie crust gives me that cool, sweet flavor I expect from a Shamrock Shake. It’s creamy, light, and full of holiday cheer—and everyone always comes back for seconds!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
The Crust:
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2 cups chocolate sandwich cookies (e.g., Oreos), crushed into crumbs
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½ cup (1 stick) unsalted butter, melted
The Mint Cream Layer:
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1 package (8 oz) cream cheese, softened
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½ cup powdered sugar
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1 teaspoon peppermint extract (adjust to taste)
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1–2 drops green food coloring
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1 container (8 oz) whipped topping (e.g., Cool Whip), thawed
The Pudding Layer:
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1 package (3.4 oz) instant vanilla or white chocolate pudding mix
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1 ½ cups cold milk
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1 teaspoon peppermint extract
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1–2 drops green food coloring
The Topping:
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1 container (8 oz) whipped topping, thawed
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½ cup crushed mint candies, chocolate chips, or sprinkles (for garnish)
Directions
Make the Cookie Crust
I start by combining the crushed chocolate sandwich cookies with melted butter in a bowl. Once it’s fully mixed, I press it evenly into the bottom of a 9×13-inch dish to form a solid crust. I chill it in the refrigerator for 15–20 minutes while I prepare the next layer.
Prepare the Mint Cream Layer
In a large bowl, I beat the cream cheese and powdered sugar until smooth. I mix in the peppermint extract and a touch of green food coloring until I get that perfect shamrock shade. Then I gently fold in the whipped topping to create a fluffy minty layer. I spread it over the chilled crust and pop it back into the fridge.
Prepare the Pudding Layer
In a separate bowl, I whisk together the pudding mix, cold milk, peppermint extract, and green food coloring until thick—this takes just about 2 minutes. I spread this over the mint cream layer for another smooth minty addition.
Add the Whipped Topping
Next, I layer on the remaining whipped topping for a light and fluffy finish.
Garnish and Chill
Finally, I sprinkle crushed mint candies, chocolate chips, or fun sprinkles on top. I cover the dish with plastic wrap and let it chill in the fridge for at least 4 hours—overnight is even better—to make sure all the layers are perfectly set.
Servings and timing
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Servings: 12
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Prep Time: 30 minutes
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Chilling Time: 4 hours
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Total Time: 4 hours 30 minutes
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Calories: Approximately 275 kcal per serving
Variations
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I sometimes swap the vanilla pudding for white chocolate or even pistachio for a slightly nutty twist.
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If I want extra chocolate flavor, I use chocolate pudding instead.
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For a crunchier base, I mix in chopped nuts with the cookie crust.
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A layer of mini chocolate chips or crushed Oreos between layers adds extra texture.
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If I’m feeling festive, I use gold sprinkles or edible glitter on top for a party-ready look.
storage/reheating
I store leftovers in the refrigerator, tightly covered, for up to 4 days. Since this is a chilled dessert, there’s no reheating necessary—just slice and enjoy straight from the fridge. I don’t recommend freezing, as the texture of the whipped layers can change once thawed.
FAQs
What kind of cookies should I use for the crust?
I use classic chocolate sandwich cookies like Oreos. I crush them into fine crumbs with a food processor or by hand with a bag and rolling pin.
Can I make this dessert ahead of time?
Yes, I often make it a day in advance. The layers set better overnight, and the flavors really come together.
Can I use fresh whipped cream instead of Cool Whip?
Absolutely. I whip heavy cream with a bit of sugar until stiff peaks form and use it in place of store-bought whipped topping.
How can I make it less sweet?
To tone down the sweetness, I reduce the powdered sugar in the cream layer and use unsweetened whipped cream.
Is there a way to make this gluten-free?
Yes. I use gluten-free chocolate sandwich cookies for the crust and ensure all other ingredients are certified gluten-free.
Conclusion
This Shamrock Shake Dessert Lasagna is one of my go-to no-bake treats when I want something festive, creamy, and packed with minty goodness. Whether it’s for a holiday celebration or just to satisfy a sweet tooth, it’s easy to make and even easier to love. I always get rave reviews—and requests for the recipe.
