Easy Shamrock Lasagna

This Easy Shamrock Lasagna is a festive no-bake mint dessert made with a chocolate cookie crust, creamy peppermint cheesecake layer, rich chocolate pudding, and fluffy whipped topping. It’s the perfect make-ahead dessert for St. Patrick’s Day parties and spring gatherings.

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Prep Time 25

Cook Time 0

Total Time 4 25

Servings: 16 servings

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

36 Mint Oreo cookies
6 tbsp unsalted butter, melted
8 oz cream cheese, softened
1 cup powdered sugar
1/2 tsp peppermint extract
as needed green gel food coloring
1 cup whipped topping (Cool Whip), divided
2 boxes (3.9 oz each) instant chocolate pudding mix
3 cups cold whole milk
15 oz remaining whipped topping
optional mini chocolate chips or crushed Mint Oreos for garnish

Equipment

9x13-inch baking dish
Food Processor
Mixing Bowls

Method

Pulse Mint Oreos (including filling) in a food processor until finely crushed. Stir crumbs with melted butter. Press firmly into the bottom of a 9x13-inch dish. Freeze for 10 minutes to set.
Beat softened cream cheese until smooth. Mix in powdered sugar, peppermint extract, and green food coloring. Fold in 1 cup whipped topping. Spread evenly over chilled crust.
Whisk instant pudding mix with cold milk for 2 minutes until thick. Let sit 5 minutes, then spread evenly over mint layer.
Spread remaining whipped topping over pudding layer. Smooth or create decorative swirls.
Sprinkle with mini chocolate chips or crushed cookies if desired. Cover and refrigerate for at least 4–6 hours, preferably overnight.
Slice with a sharp knife dipped in warm water, wiping clean between cuts. Serve cold.

Notes

For best results, chill at least 4–6 hours before slicing. Use instant pudding only—cook-and-serve will not set properly.

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