Shamrock Shake Lasagna captures the minty charm of the famous green shake in a no-bake, crowd-pleasing layered dessert. It’s creamy, chocolatey, and festive — ideal for St. Patrick’s Day potlucks or any time you crave a mint-chocolate treat.
Quick facts: time, style and why it’s great
- Prep time: about 30 minutes active.
- Total time: allow 4 to 5 hours for chilling and firming.
- Style: no-bake, layered dessert.
- Best for: St. Patrick’s Day, parties, or easy holiday desserts.
What you’ll need: ingredients for each layer
Oreo crust
- 36 Oreo cookies, crushed (regular or mint Oreos work).
- ½ cup unsalted butter, melted.
Chocolate cheesecake layer
- ½ cup unsalted butter, softened.
- 8 oz cream cheese, room temperature.
- 1 cup powdered sugar.
- 1 teaspoon vanilla extract.
- Two 0.7 oz packets instant hot cocoa mix, milk chocolate flavor.
- 1 tablespoon cocoa powder.
- 1¼ cups Cool Whip or homemade whipped cream, whipped to stiff peaks.
Mint pudding layer (the Shamrock layer)
- Three 3.4 oz boxes vanilla instant pudding mix.
- 3 cups cold milk (per pudding package directions).
- 1 teaspoon mint extract, more to taste.
- 3½ cups Cool Whip or whipped cream, folded in.
- Green food coloring, a few drops for that signature hue.
Garnish
- 2 cups whipped cream for piping or dollops.
- Maraschino cherries.
- Green sprinkles and optional small straws for decoration.
Step-by-step: build the Shamrock Shake Lasagna
- Pulse whole Oreos in a food processor until very fine. Mix crumbs with melted butter.
- Press the crumb mixture firmly into the bottom of a 13 x 9 inch pan. Chill while you make the next layer.
- Beat softened butter and cream cheese until smooth. Add powdered sugar and vanilla. Beat again.
- Fold in the Cool Whip, then stir in the instant hot cocoa mixes and cocoa powder. Spread this chocolate cheesecake layer over the chilled crust.
- Return pan to the freezer briefly so the chocolate layer firms and is easy to top.
- Whisk the vanilla pudding mixes with cold milk until thickened. Fold in Cool Whip, then add mint extract and green coloring. Taste and adjust mint.
- Spread the mint pudding mixture evenly over the chocolate layer.
- Refrigerate for at least 4 hours or until the layers are set and sliceable.
- Top with whipped cream, maraschino cherries, and green sprinkles before serving.
- Keep leftovers covered in the fridge for several days.
Tips, flavor swaps and presentation ideas
- Use mint Oreos for extra mint depth, or stick with regular Oreos for a subtler profile.
- Swap Cool Whip for homemade whipped cream if you want fewer additives.
- For adults, swirl a tablespoon or two of Baileys into the chocolate layer for a boozy twist.
- Add crushed peppermint candies or mini chocolate chips between layers for texture.
- To serve like a shake, garnish with small paper straws and a cherry on top.
- Make ahead: assemble the day before and chill overnight for cleaner slices.
- Freezing tip: you can freeze slices wrapped tightly; thaw in the fridge before serving.
Why this recipe works: textures and balance
- The Oreo base gives a crunchy, chocolatey anchor for the creamy layers.
- The chocolate cheesecake layer adds richness without being dense.
- The mint pudding mixed with Cool Whip creates a light, mousse-like top layer.
- Cold chilling time helps the layers set and slice cleanly.
- Overall: the combination of mint and chocolate is refreshing and familiar.
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