St. Patrick’s Day Shamrock Lasagna Dessert is a fun and festive treat that layers sweet whipped cream, cream cheese, and green-tinted pudding to look just like a lasagna but way sweeter! The standout part is definitely the shamrock shape on top, made with crushed green cookies that give a nice crunch and a cheerful nod to the holiday. It’s a dessert that’s as playful as it is tasty, perfect for celebrating the luck of the Irish.
I love making this dessert because it’s easy to put together but always feels special. I usually prepare it the day before so all those flavors have time to mingle and soften the cookies a bit, making every bite smooth and creamy with just a little crispiness leftover. It’s a treat that always brings a smile and gets everyone asking for the recipe, especially when the shamrock design comes out just right!
Serving this dessert chilled is a must, especially after a big St. Patrick’s Day meal. I like to bring it out with a cup of hot tea or coffee for a sweet finish to the celebration. If you’re looking for a way to add some green to your holiday table that’s sweet, simple, and seriously delicious, this Shamrock Lasagna Dessert is a great choice that everyone will enjoy.
Key Ingredients & Substitutions
Chocolate sandwich cookies: These make the crunchy base and layers. I use Oreos, but any chocolate sandwich cookie works. For a gluten-free option, look for gluten-free chocolate cookies.
Pistachio pudding mix: This gives the green color and flavor. If you can’t find pistachio, vanilla pudding with some green food coloring can work too.
Cream cheese & whipped topping: Cream cheese adds smoothness and richness. I use Cool Whip for convenience, but whipped cream or homemade whipped topping works well as a swap.
Lemon pie filling: Adds a bright, fruity layer on top. If you don’t have lemon pie filling, store-bought lemon curd or a lemon gelatin can work as well.
Green shamrock decorations: These add fun and festive flair. If you can’t find shamrock sprinkles, try any green candy or cookie crumble to keep the St. Paddy’s vibe.
How Do You Get Crisp Cookie Layers Without Them Getting Too Soggy?
Keeping those cookie layers crisp yet soft enough to eat is key here. The trick is to crush the cookies finely but not into powder, then mix well with melted butter to form a firm crust.
- Press cookie mixture firmly to avoid gaps where moisture can seep in too quickly.
- Chill the crust before adding creamy layers to help it set.
- When layering, be gentle so you don’t crush the cookie crust, and try not to add too much moisture directly on top of cookie layers.
- Refrigerate the whole dessert for several hours or overnight to let the layers meld without drowning the cookies.
This helps balance crunchiness and softness for the perfect texture in every bite!
Equipment You’ll Need
- 9×13 inch baking dish – I prefer this size because it holds all the layers nicely and is easy to serve from.
- Mixing bowls – for preparing the pudding, cream cheese, and whipped cream; a must for mixing everything smoothly.
- Electric hand or stand mixer – makes whipping the cream and mixing ingredients faster and with less effort.
- Measuring cups and spoons – for accurate ingredient amounts so the layers turn out just right.
- Spatula or spoon – for spreading each layer smoothly over the previous one.
- Grater or knife – to garnish with chocolate shavings or cut decorations neatly.
Flavor Variations & Add-Ins
- Swap pistachio pudding for lime or pineapple flavor for a different fruity twist that still looks festive.
- Add chopped nuts, like walnuts or pecans, between layers for extra crunch and flavor contrast.
- Use vanilla or coconut pudding with green food coloring if pistachio isn’t available, for a subtle flavor change.
- Decorate the top with colorful candies, like rainbow sprinkles or more shamrocks, to make it more vibrant and fun.
St. Patrick’s Day Shamrock Lasagna Dessert
Ingredients You’ll Need:
For the Crust:
- 1 package (12 oz) chocolate sandwich cookies (e.g., Oreos), crushed
- 4 tablespoons unsalted butter, melted
For the Pistachio Pudding Layer:
- 2 packages (3.4 oz each) instant pistachio pudding mix
- 3 cups cold milk
For the Cream Cheese Mixture:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 container (8 oz) frozen whipped topping (Cool Whip), thawed, divided
For the Whipped Cream:
- 2 cups heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
For the Topping and Garnish:
- 1 jar (8 oz) lemon pie filling
- Green shamrock-shaped sprinkles or edible green shamrock decorations
- Chocolate shavings or chocolate sprinkles
How Much Time Will You Need?
Overall, you’ll need about 20 minutes for preparation. After assembling the layers, it’s best to chill the dessert for at least 4 hours, or overnight if possible, so it sets nicely and the flavors come together.
Step-by-Step Instructions:
1. Make the Cookie Crust:
In a medium bowl, mix the crushed chocolate sandwich cookies with the melted butter until well combined. Press this mixture evenly into the bottom of a 9×13 inch baking dish to create a firm crust. Pop it into the fridge to chill while you prepare the other layers.
2. Prepare the Pistachio Pudding:
In a large bowl, whisk together the pistachio pudding mixes and cold milk. Whisk for about 2 minutes until the pudding thickens. Set this aside.
3. Mix the Cream Cheese Layer:
Beat the softened cream cheese with the powdered sugar until smooth and creamy. Gently fold in half of the thawed whipped topping (about 4 oz) until combined. This makes the creamy base layer that contrasts nicely with the pudding.
4. Whip the Cream:
In a chilled bowl, whip the heavy cream with sugar and vanilla extract until stiff peaks form. This fluffy whipped cream will add lightness to your dessert.
5. Build the Layers:
Start by spreading half of the cream cheese mixture over the cookie crust evenly. Next, layer half of the pistachio pudding over the cream cheese. Spread half of the whipped cream on top of the pudding. Repeat with the remaining cream cheese mixture, pistachio pudding, and whipped cream layers.
6. Add the Lemon Topping:
Carefully spread the lemon pie filling evenly over the top layer of whipped cream. This bright, tangy topping balances out the creamy layers below.
7. Decorate and Garnish:
Sprinkle chocolate shavings generously over the lemon pie layer. Add green shamrock-shaped sprinkles or edible decorations to give it a festive St. Patrick’s Day look.
8. Chill Until Set:
Cover the dessert with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the layers to set well and the flavors to meld deliciously.
9. Serve and Enjoy:
Cut into squares and serve chilled. This creamy, festive, and crunchy dessert is perfect for celebrating St. Patrick’s Day with friends or family!
Can I Make This Dessert Ahead of Time?
Absolutely! This dessert actually tastes better when made a day ahead because it allows the layers to set and flavors to meld. Just cover it tightly and refrigerate overnight.
Can I Use Homemade Whipped Cream Instead of Cool Whip?
Yes, homemade whipped cream works great as a substitute for Cool Whip. Just whip heavy cream with a bit of sugar until stiff peaks form and fold into the cream cheese mixture.
How Should I Store Leftovers?
Store any leftovers covered in the refrigerator for up to 3 days. Keep it chilled to maintain the texture and freshness.
What Can I Use If I Don’t Have Pistachio Pudding Mix?
You can substitute with vanilla pudding mix and add a few drops of green food coloring to keep the festive color. The flavor will be a bit different but still delicious!
