Shamrock Lasagna is the kind of dessert that turns heads at potlucks and makes everyone think you spent hours in the kitchen—when you actually whipped it up between loading the dishwasher and binge-watching your favorite comfort show. With layers of minty cheesecake pudding, fluffy whipped topping, and a crunchy Oreo crust, this festive treat is the perfect sweet bite for St. Patrick’s Day (or anytime you’re in the mood for something magically delicious).
The bold green color screams “holiday fun,” while the flavor delivers cool, creamy bliss with just a hint of mint. If you’re juggling picky eaters or last-minute dinner parties, Shamrock Lasagna fits right in. It’s a no-fuss, no-bake (well, almost) dessert that practically begs to be made ahead—and trust me, it tastes even better chilled. Whether you’re a mom needing a crowd-pleaser or just someone who loves mint and Oreos (who doesn’t?), Shamrock Lasagna is a game changer.
Table of Contents
What is Shamrock Lasagna?
Shamrock Lasagna is a no-fuss layered dessert made with crushed Oreos, cream cheese, pudding, and whipped topping—dyed a vibrant green to bring some St. Patrick’s Day cheer to your table. But don’t let the name fool you—this lasagna has nothing to do with pasta or marinara. Instead, think of it as dessert’s answer to the beloved layered casserole: sweet, creamy, crunchy, and chilled to perfection.
It starts with a cookie crumb crust, then stacks on layers of fluffy mint cheesecake pudding and sweetened cream cheese before finishing with festive toppings like whipped cream, crushed Oreos, and green sprinkles. If you’ve ever tried a dessert lasagna before (like a chocolate or strawberry version), this one’s its cheeky, minty cousin who shows up to the party wearing green and carrying a tray full of flavor. It’s perfect for St. Paddy’s, but honestly? You’ll want to make it year-round.
Reasons to Try Shamrock Lasagna
There are plenty of reasons to fall head over heels for Shamrock Lasagna, and I’m not just talking about its flashy green hue. First of all, it’s an absolute showstopper. Whether you’re hosting a St. Patrick’s Day party or just want to bring something festive to a work potluck, this dessert practically screams celebration. Second, it’s ridiculously easy to make—no need for baking skills or fancy tools. If you can crush cookies and stir pudding, you’ve got this. The layers come together quickly, and it chills while you do literally anything else. Third, it’s customizable.
Hate mint? Swap it for vanilla extract. Want a gluten-free version? Use GF cookies. It’s also perfect for kids—they’ll love helping with the layering and decorating, not to mention eating it. And let’s not forget the flavor: it’s light, creamy, slightly tangy from the cream cheese, and has just the right amount of mint to keep things interesting. Bonus? It makes 12 generous servings, so you’ve got enough for the whole crew.
Ingredients Needed to Make Shamrock Lasagna
- 36 Oreos, finely crushed
- 1 stick unsalted butter, melted
- 8 oz block of cream cheese, softened
- 1 cup powdered sugar
- 2 (8 oz) tubs of frozen whipped topping, thawed
- 3 (3.4 oz) boxes of cheesecake instant pudding mix
- 3 cups cold milk
- 1 teaspoon mint extract
- Green gel food coloring (not drops)
Garnishes (optional but highly recommended):
- Oreo crumbs
- Whipped topping
- Maraschino cherries
- Green sprinkles
Instructions to Make Shamrock Lasagna (Step by Step with Keyword Focus)
Making Shamrock Lasagna is a simple, step-by-step process that takes basic ingredients and transforms them into a stunning layered dessert. Follow each step closely and you’ll have a chilled, minty masterpiece worthy of a leprechaun’s approval. If you’re craving another light and airy dessert, don’t miss our Coconut and Pistachio Pudding Cake for more pudding-layer inspiration!
Preheat and Prep the Crust
Preheat your oven to 375°F. While it’s warming, grab a mixing bowl and stir together the crushed Oreos and melted butter. Use a fork to mash everything until it looks like wet sand—this is your no-fail, chocolatey base. Press the mixture evenly into a 9×13 dish, using your palms to push it into the corners and flatten it out. Bake for 8–10 minutes, then cool completely. You don’t want to add toppings to a hot crust (unless you like pudding soup… which you don’t).
Make the Cream Cheese Layer
In a large bowl, beat the softened cream cheese with powdered sugar and one tub of whipped topping. Blend until it’s super smooth and fluffy—no lumps allowed! This step adds a sweet-tangy layer that balances the pudding. Use a spatula to spread it evenly over your cooled Oreo crust. Flatten it out as much as possible for that sleek, layered look.
Blend the Mint Cheesecake Pudding
In a second bowl, mix together your cheesecake pudding mix and cold milk. Go low-to-medium speed with a hand mixer for the best results. Once smooth, fold in the second tub of whipped topping and stir again. Now add mint extract and a couple inches worth of green gel food coloring (a little goes a long way). Blend until the mixture is silky and that perfect shade of shamrock green.
Assemble the Final Layer
Pour the mint pudding layer over your cream cheese base. Take your time spreading it evenly—no shortcuts! You want each bite of Shamrock Lasagna to have a consistent, creamy texture. Once your layers are stacked and smoothed, it’s time to chill (literally and figuratively).
Chill to Set
Cover the dish with foil or plastic wrap and pop it into the fridge for 4–6 hours—or overnight if you’re planning ahead. This resting time helps everything firm up and become sliceable. Trust the process; it’s worth the wait.
Add Garnishes Before Serving
When you’re ready to serve, sprinkle Oreo crumbs on top and carefully slice the lasagna. Garnish each piece with a swirl of whipped topping, a cherry, and a few green sprinkles. Bonus points if you serve it with a wink and a toast to good fortune.
What to Serve with Shamrock Lasagna
Shamrock Lasagna holds its own as a dessert centerpiece, but it also plays well with others. Serve it after a rich, savory main like Balsamic Grilled Flank Steak Caprese or Easy Breakfast Potatoes for a brunch twist. Need a fun dessert duo? Pair it with our festive St. Patrick’s Day Brownie Trifle for double the holiday fun. Drinks-wise, this dessert loves a hot cup of coffee or a cold glass of milk. If you’re hosting a party, some mint hot chocolate or Irish cream liqueur will really play up the green, minty theme. It’s also a great ending to a kid-friendly dinner—just skip the booze, obviously.
Key Tips for Making Shamrock Lasagna
- Use gel food coloring, not liquid. Gel gives that bold green color without watering down the mix.
- Let your cream cheese soften. Cold cream cheese = lumps. Give it 30 minutes on the counter for a smooth layer.
- Crush those Oreos fine. You want sand, not pebbles. A food processor or zip-top bag + rolling pin works wonders.
- Don’t skimp on the chill time. The layers need time to set or you’ll end up with a gooey mess when slicing.
- Customize it! Swap mint for vanilla if you’re not into the flavor, or try golden Oreos for a twist.
Storage and Reheating Tips for Shamrock Lasagna
Let’s be real—this dessert stores beautifully (if you have any left). Shamrock Lasagna lasts up to 4 days in the fridge, covered tightly with plastic wrap or stored in an airtight container. The layers stay firm, and the flavor even deepens a little with time. Want to make it ahead? You can prep it the day before serving, and just hold off on garnishing until you’re ready to eat. Avoid freezing it, though—the whipped topping and pudding don’t hold up well after thawing. And no reheating needed here! This baby is meant to be served cold, straight from the fridge. Easy, peasy.
FAQs
Can I make Shamrock Lasagna without mint?
Absolutely. Swap the mint extract for vanilla or almond extract for a different vibe. You’ll still get the dreamy texture and layers.
Can I use regular food coloring?
Liquid coloring works in a pinch, but it might water down the pudding. Gel food coloring is your best bet for vibrant color without altering texture.
Can I make it gluten-free?
Yes! Just use gluten-free chocolate sandwich cookies instead of regular Oreos. The rest of the ingredients are naturally gluten-free.
How far in advance can I make this?
You can make it up to 24 hours in advance. It actually tastes better the next day!
Can I freeze Shamrock Lasagna?
Not recommended. The pudding and whipped topping don’t freeze well and may separate when thawed.
Final Thoughts
Shamrock Lasagna is more than just a festive dessert—it’s a guaranteed crowd-pleaser, a time-saver, and honestly, just a whole lot of fun. It brings creamy texture, cool mint flavor, and a burst of holiday cheer all in one chilled, dreamy bite. Whether you’re prepping for St. Patrick’s Day or just craving something different from the usual dessert suspects, this is the kind of recipe that makes you look like a kitchen wizard without breaking a sweat. If you love sweet, layered treats like this, be sure to try our Lemon Blueberry Icebox Cake next—it’s another easy, make-ahead wonder. So go ahead—grab your Oreos, channel your inner leprechaun, and give Shamrock Lasagna a try. You deserve a dessert that works as hard as you do!
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PrintShamrock Lasagna for St. Patrick’s Day Parties
Tired of the same desserts? Give this Shamrock Lasagna Dessert a try. It’s made with Oreos, cream cheese, and powdered sugar!
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake, Baked Crust
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 36 Oreos, finely crushed
- 1 stick unsalted butter, melted
- 8 oz block of 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 of cheesecake instant pudding mix
- 3 cups cold milk
- 1 teaspoon mint extract
- Green gel food coloring (not drops)
- Garnishing:
- Oreo crumbs
- Whipped topping
- Maraschino cherries
- Green sprinkles
Instructions
1. Preheat the oven to 375 degrees.
2. In a large mixing bowl, mix together crushed Oreos and butter. Mix well using a fork until the mixture is like wet sand.
3. Pour Oreo mixture into the bottom of a 9×13 baking dish. Firmly press the crust into all corners and sides of the dish using the palm of your hand. Do this until the crust is flat, even and flush against the dish.
4. Bake the crust for 8-10 minutes. When done, set aside and allow to cool to room temperature.
5. When the crust is at room temperature, begin to prepare your layers. In a large mixing bowl, cream together the block of cream cheese, powdered sugar, and 1 tub of frozen whipped topping using an electric hand or stand mixer. Mix until smooth and fully blended.
6. Using a rubber spatula, add the cream cheese layer on top of the crust. Smooth and level as flat as possible.
7. In a separate mixing bowl, blend the pudding packages with the milk on low-medium speed until fully combined.
8. Add in the remaining tub of whipped topping and blend again until smooth.
9. Add the mint extract and about 2-3 inches of the gel food coloring. Blend until smooth and the shade of green desired.
10. Add the green pudding layer to the cake and smooth flat on top.
11. Place cake inside of the refrigerator for 4-6 hours or overnight.
12. When done, garnish with Oreo crumbs. Cut carefully with a knife and garnish individual pieces with whipped topping, cherries and green sprinkles.
Notes
To make a darker green color, gradually add more gel food coloring. Avoid using liquid food coloring as it may thin out the pudding mixture. For a firmer crust, let the dessert chill overnight.
