Description
This recipe, which I’m calling “Shamrock Lasagna,” is a no-bake dessert that’s perfect for St. Patrick’s Day.
Ingredients
Crust:
- 36 OREO®s, finely crushed
- 1 stick (½ cup) unsalted butter, melted
Cream Cheese Layer:
- 8 oz block cream cheese, softened
- 1 cup powdered sugar
- 8 oz frozen whipped topping, thawed (1 tub)
Pudding Layer:
- 2 (3.4 oz) boxes cheesecake instant pudding mix
- 3 cups cold milk
- 1 teaspoon mint extract
- Green gel food coloring
- 8 oz frozen whipped topping, thawed (1 tub)
Garnishing:
- OREO® crumbs
- Whipped topping
- Maraschino cherries
- Green sprinkles
Instructions
Let’s break down the process:
-
Preheat and Prep: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
-
Make the Crust: In a large mixing bowl, mix together the crushed OREO®s and melted butter. Use a fork to combine until the mixture is evenly moistened and resembles wet sand.
-
Press the Crust: Pour the OREO® mixture into the bottom of a 9×13 inch baking dish. Firmly press the crust into all corners and sides of the dish using the palm of your hand or the bottom of a measuring cup. The crust should be flat, even, and flush against the dish.
-
Bake the Crust: Bake the crust for 8-10 minutes. This helps to set the crust and prevent it from becoming soggy.
-
Cool the Crust: Remove the crust from the oven and set it aside to cool completely to room temperature. This is important for preventing the cream cheese layer from melting.
-
Make the Cream Cheese Layer: In a large mixing bowl, cream together the softened cream cheese, powdered sugar, and 1 tub of thawed whipped topping using an electric hand mixer or a stand mixer. Mix until smooth and fully blended.
-
Spread the Cream Cheese Layer: Using a rubber spatula, spread the cream cheese mixture evenly over the cooled OREO® crust.
-
Make the Pudding Layer: In a separate large mixing bowl, whisk together the pudding mixes and cold milk on low-medium speed until fully combined.
-
Add Remaining Whipped Topping: Add the remaining tub of thawed whipped topping to the pudding mixture and blend again until smooth.
-
Add Mint and Color: Add the mint extract and a few inches of green gel food coloring to the pudding mixture. Blend until smooth and the desired shade of green is achieved.
-
Spread the Pudding Layer: Carefully spread the green pudding layer over the cream cheese layer in the baking dish. Smooth it out evenly.
-
Chill: Place the assembled lasagna in the refrigerator for 4-6 hours, or preferably overnight. This allows the layers to set up completely.
-
Garnish and Serve: Before serving, garnish the top of the lasagna with OREO® crumbs, dollops of whipped topping, maraschino cherries, and green sprinkles, as desired.
