Shamrock Lasagna

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I made this Shamrock Lasagna for a St. Patrick’s potluck once and it disappeared before I could snag a second piece. It’s not a real pasta lasagna — think of it as a layered, no-bake mint-chocolate dessert built on a crunchy Oreo crust, a dreamy cream-cheese layer, and a vibrant green cheesecake-pudding topping. It’s festive, simple to assemble, and perfect when you need a show-stopping dessert that still comes together mostly in the fridge. If you want the original proportions and photos as a quick reference while you cook, check this original Shamrock Lasagna recipe.

Why you’ll love this dish

This dessert hits a lot of sweet spots: minimal baking (only the crust), kid-approved mint-chocolate flavor, and make-ahead convenience. It’s ideal for holiday gatherings, potlucks, or when you want a celebratory dessert with no fuss. The green layer gives it that unmistakable Shamrock Shake vibe without needing ice cream machines.

"I brought this to a family brunch — people asked for the recipe and then brought it back the next week." — happy home baker

For more ideas that riff on the Shamrock Shake theme, see this roundup of Shamrock Shake Lasagna dessert ideas.

Step-by-step overview

Before you dive in, here’s the high-level process so you know what to expect:

Crush Oreos, toss with melted butter, and press into a 9×13 pan. Bake briefly to set the crust.
Beat cream cheese with powdered sugar and one tub of whipped topping, then spread over cooled crust.
Whisk instant cheesecake pudding with cold milk, fold in the remaining whipped topping, add mint extract and green gel until the color is right, then spread over the cream-cheese layer.
Chill 4–6 hours or overnight, then garnish with crumbs, extra whipped topping, cherries, and sprinkles.

What you’ll need

36 Oreos (finely crushed) — regular or gluten-free Oreos if needed
1 stick unsalted butter, melted
8 oz block cream cheese, softened to room temperature
1 cup powdered sugar
2 (8 oz) tubs frozen whipped topping, thawed and 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 (do not use liquid drops — gel gives brighter color)
Oreo crumbs, extra whipped topping, maraschino cherries, and green sprinkles for garnish

Notes and substitutions:

For a lighter option, use low-fat cream cheese and sugar substitute suitable for baking, but the texture will be slightly softer.
If you prefer a stronger chocolate base, add 1–2 tablespoons of cocoa powder to the crust before pressing.
Want flavor swaps? Try peppermint extract (use less — 1/4 to 1/2 tsp) instead of mint for a sharper flavor, or omit extract for a milder, minty-green look only.
Need inspiration on other lasagna-style desserts? Here are some creative lasagna roll ideas that use similar layering techniques.

How to prepare it

A vibrant plate of Shamrock Lasagna featuring layers of green vegetables and cheese.

Preheat oven to 375°F (190°C).
In a large bowl, combine the finely crushed Oreos and melted butter. Mix with a fork until the texture resembles wet sand.
Press the Oreo mixture firmly and evenly into the bottom and up the sides of a 9×13 baking dish using your palm or the bottom of a measuring cup.
Bake the crust for 8–10 minutes. Remove and let cool completely to room temperature before adding any creamy layers.
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and lump-free. Add one tub of thawed whipped topping and continue beating until fully incorporated and fluffy.
Spread the cream-cheese mixture over the cooled Oreo crust. Use a rubber spatula to smooth it into an even layer.
In a separate bowl, whisk the three boxes of cheesecake instant pudding with 3 cups of cold milk on low–medium speed until thickened and fully combined (about 2–3 minutes).
Fold in the remaining tub of whipped topping until smooth.
Add 1 teaspoon mint extract, then add green gel food coloring a little at a time — about 2–3 inches of gel tube is a starting point — and blend until you reach your desired shade of green.
Carefully spread the green pudding layer over the cream-cheese layer and smooth the top.
Refrigerate for at least 4–6 hours, or overnight for the cleanest slices.
Before serving, garnish with extra Oreo crumbs, dollops of whipped topping, maraschino cherries, and green sprinkles. Cut with a sharp knife wiped between cuts for neat pieces.

Best ways to enjoy it

Serve chilled on small dessert plates. This is rich — 2–3 ounce slices are plenty.
Pair with black coffee or an espresso martini to balance the sweetness. A simple mint tea is another light option.
For parties, pre-slice and plate individual portions with a cherry and sprinkles for a festive presentation.

Keeping leftovers fresh

Refrigerator: Cover the pan tightly with plastic wrap or transfer slices to an airtight container. Keeps well for 3–4 days.
Freezer: Wrap individual slices in plastic and then foil, or freeze in a single layer in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before serving.
Food safety: Because this contains dairy and whipped topping, always keep it refrigerated and discard if left at room temperature for more than 2 hours.

Pro chef tips

Soften the cream cheese to room temperature before mixing. Cold cream cheese causes lumps and requires extra beating.
Use gel coloring for vibrant green that won’t thin the pudding. Start small; gel intensifies as it blends.
If the pudding layer seems too loose, whisk an extra minute and chill — it firms up as it sets.
For cleaner slices, chill overnight and run a sharp knife under hot water, then dry and slice between cuts.
If you like experimenting, check out other savory and sweet lasagna technique tips from this savory lasagna guide — many of the assembly tricks translate.

Creative twists

Grass-free (no cherries): Top with white chocolate shavings and green sanding sugar instead of cherries.
Boozy mint: Add 1–2 tablespoons of crème de menthe to the pudding layer for an adult version.
Chocolate overload: Fold 1/2 cup mini chocolate chips into the cream-cheese layer.
Allergy-friendly: Use dairy-free cream cheese, dairy-free whipped topping, and gluten-free sandwich cookies to convert this into a vegan-friendly dessert (texture will vary).

Your questions answered

Q: How long does it take to make?
A: Active hands-on time is about 25–35 minutes. Cooling and chilling require at least 4–6 hours, so plan ahead or make it the day before.

Q: Can I use real whipped cream instead of the tub topping?
A: Yes, you can, but stabilize it with a bit of powdered sugar and gelatin or a whipped cream stabilizer; otherwise, it will deflate faster and may affect the pudding layer’s structure.

Q: How much green gel should I use?
A: Start with a small amount (a pea-sized dab) and increase until you reach the color you want. The original recipe suggests roughly 2–3 inches from a standard gel tube as a guideline, but gel strength varies by brand — add gradually.

Q: Is this freezer-friendly?
A: Yes — see the storage section. Freeze up to one month and thaw overnight in the fridge. Texture may soften slightly after freezing.

Q: Can I split this into smaller pans for gifting?
A: Absolutely. Use smaller disposable pans for gifts and reduce chilling time slightly; still allow at least 3–4 hours for proper setting.

Conclusion

If you want more variations and step-by-step photo guides, Baking You Happier offers a helpful take on this dessert in The Best Shamrock Shake Lasagna – Baking You Happier. For another home baker’s tested version with tips, see Shamrock Shake Lasagna – OMG Chocolate Desserts. And if you’re curious how this mint-chocolate lasagna concept compares to other layered desserts, Peanut Blossom’s Mint Chocolate Lasagna {Shamrock Shake Torte} – Peanut Blossom is a useful reference.