Shamrock Lasagna
Bright green, creamy, and delightfully minty, this Shamrock Lasagna features an Oreo crust, a tangy cream cheese middle, and a minty cheesecake pudding top for a festive dessert that's perfect for celebrations.
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.
Notes
This dessert can be made a day in advance. Ensure to chill it thoroughly for clean slicing. Use gel food coloring for vivid green color without adding liquid.