Shamrock Shake Lasagna

Shamrock Shake Lasagna is easy to make, no-bake layered dessert and the perfect way to celebrate St Patrick’s Day. Enjoy this fun and festive St Patrick’s Day treat, even if you don’t do much to celebrate it. Sweet, minty and creamy, this Shamrock Shake Lasagna is the perfect dessert to bring to a potluck or holiday gathering! You could also make this Baileys Lasagna for St. Patrick’s, or try my decadent Bailey’s Cheesecake.

McDonald’s Shamrock Shake is available only once a year. But you can enjoy this chocolate-mint dessert inspired by the famous shake all year round. Shamrock shake is basically green colored and mint-flavored vanilla shake. Although, a few years ago Mc Donald’s introduced a chocolate variant of this shake, too. But you know me, I simply must put the chocolate wherever possible.

Ingredients

For Oreo Crust:

36 Oreo cookies-ground (you can use mint or regular Oreo)

½ cup unsalted butter-melted

Chocolate Cheesecake Layer:

½ cup unsalted butter-softened

8 oz. cream cheese (brick style)-softened

1 cup powdered sugar

1 teaspoon vanilla

2 – 0.7 oz envelops instant hot cocoa mix-milk chocolate flavor

1 Tablespoon cocoa

1 1/4 cup Cool Whip (or homemade whipped cream- whipped to stiff peaks)

Mint Layer:

3 x 3.4 oz. vanilla instant pudding mix

3 cups milk

1 teaspoon mint extract (or more to taste)

3 ½ cups Cool Whip (or homemade whipped cream- whipped to stiff peaks)

green food coloring

Garnish:

2 cups whipped cream

Maraschino cherries

green sprinkles

Instructions

To make the crust place whole Oreo cookies with the filling in a food processor and ground in fine crumbs. Stir in melted butter and press the mixture in the bottom of 13 x 9 inches casserole dish. Place in the fridge or freezer to firm while making next layer.

For chocolate layer, beat softened butter, cream cheese, powdered sugar, and vanilla until creamy and smooth. Mix in Cool Whip, instant hot cocoa mix and cocoa. Spread over Oreo crust. Place in the freezer to set.

To make mint layer, mix instant pudding mix and milk. Mix in Cool Whip. Add mint extract and green food coloring. Taste and add more mint extract if desired. Spread over chocolate layer.

Set in the fridge for 4 hours or to firm.

Garnish with whipped cream, maraschino cherries and green sprinkles.

Store leftovers in the fridge.