Bright green, creamy, and delightfully minty — this Shamrock Lasagna is the party-ready dessert you didn’t know you needed.
It layers an Oreo crust, a tangy cream cheese middle, and a minty cheesecake pudding top for a look that’s as festive as it is delicious.
Quick to assemble and able to chill while you handle the rest of your menu, it’s perfect for St. Patrick’s Day or any celebration that calls for a show-stopping no-bake vibe.
Try it the next time you want a dessert that feeds a crowd and photographs beautifully.
If you like layered comfort, this recipe pairs well with savory lasagna-soup ideas.
Why You’ll Love This Shamrock Lasagna
- Crowd-pleasing mint flavor balanced with chocolate cookie crunch.
- No rolling, no complicated baking — mostly mixing and chilling.
- Dessert that scales easily for parties and potlucks.
- Eye-catching green layers that are perfect for themed holidays.
- Combines familiar grocery-store ingredients for convenience.
- Ready ahead: make it the day before and save time on the event day.
The texture is a contrast play: a crisp, compact Oreo crust gives a firm base, the cream cheese layer is silky and lightly tangy, and the cheesecake-pudding layer is pillowy and cool. Each bite gives chocolate, mint, and creamy sweetness together in a way that feels indulgent without being heavy.
“5 stars — I made this for a St. Patrick’s Day brunch and people went nuts. Easy to assemble, light yet decadent, and the color was perfect.” — Maggie, reader
Key Ingredients for Shamrock Lasagna
Cream cheese (8 oz block, softened at room temperature)
Cream cheese provides the tang and body for the middle layer. Buy a full-fat block for the best texture; low-fat versions can be grainy and won’t whip as smooth. If you substitute with mascarpone, expect a milder tang and a slightly softer set.
Oreos (36, finely crushed)
Crushed Oreos form the chocolate cookie crust that holds the whole dessert together. For best results, buy a fresh sleeve — stale cookies will make a less cohesive crust. Substituting with graham crackers or chocolate wafers will change the flavor profile; you may need slightly more butter if the crumbs are coarser.
Instant cheesecake pudding mix (3 boxes, 3.4 oz each)
This is the shortcut that creates the firm, cheesecake-like top layer without actual baking. Use instant (not cook-and-serve) for a quick set and smooth texture. Replacing it with gelatin-based mousse will produce a different mouthfeel and require blooming and heating.
Frozen whipped topping (2 tubs, thawed, divided)
Cool, airy whipped topping lightens both layers and helps the dessert set into spoonable strata. Use thawed, well-chilled tubs for peak volume. Fresh whipped cream could be used but will need stabilization (like powdered sugar or gelatin) and is more delicate to handle.
Full Ingredient List for Shamrock Lasagna
- 36 Oreos (finely crushed)
- 1 stick unsalted butter (melted)
- 8 oz block cream cheese (softened at room temperature)
- 1 cup powdered sugar
- 2 (8 oz) tubs frozen whipped topping, thawed at room temperature, divided
- 3 (3.4 oz) boxes cheesecake instant pudding mix
- 3 cups cold milk
- 1 teaspoon mint extract
- Green gel food coloring (not drops)
- Oreo crumbs (for garnish)
- Whipped topping (for garnish)
- Maraschino cherries (for garnish)
- Green sprinkles (for garnish)
Step-by-Step Instructions for Shamrock Lasagna
Step 1: Preheat the oven to 375°F, combine crushed Oreos and melted butter, then press into a 9×13 baking dish and bake for 8–10 minutes; let cool.
Pressing the Oreo crumbs with melted butter creates a compact, slightly baked crust that holds up under the creamy layers. Baking briefly solidifies the fat and crisps the cookie, helping avoid a soggy base once chilled. Once removed from the oven, let the crust cool to room temperature before building the next layer.
Pro Tip: The crust should look slightly glossy from the butter, feel firm to the touch, and smell warmly of toasted chocolate.
Step 2: Mix softened cream cheese, powdered sugar, and 1 tub of whipped topping until smooth, then spread over the cooled crust.
Beat the cream cheese first until very smooth, then add powdered sugar for sweetness and stability. Fold in one tub of the whipped topping to lighten the mixture so it spreads easily and sets into a silky middle layer.
Pro Tip: The cream cheese layer should be lump-free, pale, and spread in a clean, even sheet about 1/2–3/4-inch thick.
Step 3: Whisk the pudding mix with cold milk until thick, then fold in the remaining tub of whipped topping, mint extract, and green gel food coloring; spread over the cream cheese layer.
Whisk the instant cheesecake pudding with cold milk until it thickens — follow the box whisk time for the best set. Carefully fold in the second tub of whipped topping for loft and add mint extract and green gel until you hit the desired mint intensity and hue.
Pro Tip: The pudding layer should be glossy, hold soft peaks, and the color should be an even, vibrant green without streaks.
Step 4: Chill for 4–6 hours or overnight.
Chilling firms both creamy layers and lets flavors meld. Overnight chilling yields the best texture and clean slicing, but 4 hours is sufficient for most gatherings.
Pro Tip: After chilling, the top should be firm to the touch and the layers should separate cleanly when a knife is run along the edge.
Step 5: Garnish with Oreo crumbs, whipped topping, cherries, and sprinkles before serving.
Finish with a border of whipped topping, scatter extra Oreo crumbs for contrast, place maraschino cherries as accents, and dust with green sprinkles for sparkle. Cut into squares with a warm, dry knife for the cleanest slices.
Pro Tip: Each slice should reveal three distinct strata — dark crust, pale cream cheese, and vivid green cheesecake pudding on top.
Expert Tips for Shamrock Lasagna
- Chill times matter: allow at least 4 hours; overnight is ideal for clean slices.
- Temperature tip: always bring cream cheese to room temperature before whipping to avoid lumps and uneven texture.
- Texture troubleshooting: if the pudding layer is weepy, it was likely over-whisked or the whipped topping was too thawed — whip gently and keep everything cool.
- Equipment tip: use a rimmed 9×13 metal baking dish for even chilling; glass can hold cold longer but may show condensation.
- Common mistake: assembling on a warm crust — cool the crust completely or the cream cheese layer will soften and shift.
- Color and flavor balance: gel food coloring gives vivid hue without watering down the pudding; add mint extract sparingly and taste as you go.
- Serving tip: warm a knife under hot water and dry it before slicing for neat edges.
- Scaling tip: double layers in a larger pan? Keep proportion of crust to filling the same to preserve texture balance.
For more layered comfort recipes that inspire plating ideas, check out this savory take.
Storage & Freezing for Shamrock Lasagna
In the fridge: Cover tightly with plastic wrap or use an airtight container and store up to 4 days. Chilling preserves texture and keeps the whipped topping stable.
Freezer storage: For longer storage, freeze uncut in an airtight, freezer-safe container for up to 1 month. Wrap the pan tightly in plastic wrap and foil to prevent freezer burn.
Thawing: Thaw overnight in the refrigerator; avoid rapid warming to room temperature to keep layers intact.
Reheating: This is best served cold; don’t reheat. If you want softer slices after freezing, let sit in the fridge for a full 24 hours before serving for ideal texture.
Containers: A 9×13 metal pan with a tight-fitting lid or a glass dish wrapped well works best for both fridge and freezer.
If you enjoy layered dishes with strong contrasts, see how savory versions stack flavors differently.
Variations & Substitutions for Shamrock Lasagna
Mint Oreo twist: Use mint-flavored Oreos for both crust and extra minty notes. This deepens mint flavor and makes the chocolate layer even more complementary. Expect a stronger mint finish; you may want to reduce added extract if you use mint Oreos.
Chocolate ganache top: Instead of whipped topping garnish, drizzle a thin chocolate ganache before chilling. The ganache will set into a glossy chocolate sheet that adds richness and a contrast to the mint.
Lighter version: Swap the full-fat cream cheese for a Neufchâtel style or reduced-fat cream cheese and use light whipped topping. The dessert will be lighter but slightly less stable — serve sooner and chill thoroughly.
Boozy adult version: Add 1–2 tablespoons of crème de menthe or mint liqueur into the pudding layer in place of some of the milk. The boozy note enhances the mint and makes it an adult-only party centerpiece; reduce extract accordingly.
Frequently Asked Questions About Shamrock Lasagna
Q: How do I prevent a soggy Oreo crust?
A: Baking the crust for 8–10 minutes as directed melts the butter into the crumbs and helps bind them tightly, reducing sogginess. Press the crust firmly and allow it to cool completely before adding the cream cheese layer; refrigeration before assembly is also helpful.
Q: Can I use fresh whipped cream instead of frozen whipped topping?
A: Yes, but fresh whipped cream must be stabilized (with powdered sugar or a bit of instant pudding mix) to hold shape over hours of refrigeration. Stabilized fresh cream offers a fresher taste but requires more active preparation.
Q: What’s the best way to get an even green color?
A: Use gel food coloring and add a drop at a time, folding gently until you reach the desired hue. Gel gives concentrated color without additional liquid, which preserves the pudding’s set.
Q: Can I make this dairy-free?
A: To make a dairy-free version, use vegan cream cheese, dairy-free whipped topping, and a non-dairy milk suitable for instant pudding — but instant cheesecake pudding may not set correctly with non-dairy milks. Test one box first and consider using a vegan mousse mix if needed.
Q: How do I slice neat squares for serving?
A: Use a long, thin knife warmed briefly under hot water and dried between cuts. Run the knife straight down and then wipe it clean; chilled, firm layers will yield the neatest slices.
Final Thoughts on Shamrock Lasagna
This Shamrock Lasagna balances festive presentation with simple prep and crowd-pleasing flavor.
If you loved it, please leave a star rating in the recipe card below and pin it to Pinterest for later.
A similar Shamrock Shake Lasagna recipe can offer inspiration for alternative assembly methods.
See another take on the classic Shamrock Shake Lasagna for flavor and garnish ideas.
Compare notes with this Shamrock Lasagna variation to refine your final presentation.
Shamrock Lasagna
Ingredients
Crust
- 36 pieces Oreos, finely crushed Use fresh Oreos for best results; stale cookies may result in a less cohesive crust.
- 1 stick unsalted butter, melted
Cream Cheese Layer
- 8 oz cream cheese, softened at room temperature Use full-fat for best texture; low-fat can be grainy.
- 1 cup powdered sugar
- 2 tubs frozen whipped topping, thawed (divided) Use thawed for peak volume.
Pudding Layer
- 3 boxes instant cheesecake pudding mix (3.4 oz each) Use instant, not cook-and-serve.
- 3 cups cold milk
- 1 teaspoon mint extract Adjust according to taste.
- 1 drop green gel food coloring Add until desired color is reached.
Garnish
- Oreo crumbs For garnish.
- Whipped topping For garnish.
- Maraschino cherries For garnish.
- Green sprinkles For garnish.
Instructions
Preparation
- Preheat the oven to 375°F, combine crushed Oreos and melted butter, then press into a 9x13 baking dish and bake for 8–10 minutes; let cool.
- Mix softened cream cheese, powdered sugar, and 1 tub of whipped topping until smooth, then spread over the cooled crust.
- Whisk the pudding mix with cold milk until thick, then fold in the remaining tub of whipped topping, mint extract, and green gel food coloring; spread over the cream cheese layer.
- Chill for 4–6 hours or overnight.
- Garnish with Oreo crumbs, whipped topping, cherries, and sprinkles before serving.
