Ingredients
Equipment
Method
Prep Your Pan & Preheat Oven
- Start by preheating your oven to 375 degrees F. Lightly spray a 9x13 inch baking pan with non-stick spray. This brief bake for the Oreo crust creates a wonderfully sturdy base.
Crush Your Oreos
- Grab your food processor and pulse the 36 Oreos until they're finely crushed, resembling fine crumbs, like sand.
Create the Crust Mixture
- With the crushed Oreos still in the food processor, drizzle in the 1/2 cup of melted butter. Pulse again until the mixture is well combined and has the consistency of wet sand. Scrape down the sides if needed for even coating.
Press the Crust
- Transfer the Oreo mixture into the bottom of your prepared 9x13 pan. Spread it evenly and firmly press it down to create a compact base, using a flat-bottomed glass or measuring cup for an even crust.
Bake and Cool the Crust
- Bake the crust in the oven for just 8 minutes. Once baked, let the crust cool completely before adding the next layers to prevent melting.
Prepare the Cream Cheese Layer
- In a large bowl, combine the softened 1 (8 oz) cream cheese, 1 cup of powdered sugar, and 1 (8 oz) tub of thawed Cool Whip. Beat with an electric mixer until light, fluffy, and perfectly combined. Carefully spread this creamy mixture evenly over your cooled Oreo crust.
Craft the Signature Shamrock Shake Pudding Layer (with the Twist!)
- In a separate large bowl, beat together 3 cups of milk, two (3.4 oz) boxes of Cheesecake Instant Pudding Mix, and one (3.4 oz) box of Vanilla Instant Pudding Mix until well combined and slightly thickened. Gently fold in the remaining 1 (8 oz) tub of thawed Cool Whip and 1 tsp mint extract. Add several drops of green gel food coloring, mixing until a vibrant green color is achieved. Finally, fold in 1/2 cup of finely chopped Andes Mints or mint chocolate chips. Spread this minty green layer evenly over the cream cheese mixture.
Garnish and Chill
- Optionally, top with a sprinkle of additional crushed Oreos for extra texture. Chill the dessert in the fridge for a minimum of 4-6 hours, or ideally overnight, for best setting and flavor development.
Nutrition
Notes
For a silky smooth, lump-free cream cheese layer, always use softened, full-fat cream cheese. Ensure your Cool Whip is completely thawed but still cold before mixing. For best results and clean slices, chill the dessert thoroughly, preferably overnight. Run a sharp knife under hot water and wipe clean between each slice for perfect presentation. Store covered in the refrigerator for 3-5 days or freeze for 1-2 months, thawing overnight in the fridge. Nutrition information is estimated based on common ingredients and serving sizes and may vary.