Layers of chocolate cookie crust, cheesecake fluff, crème de menthe pudding, and whipped topping are decorated with bright green crème de menthe glaze and topped with some festive Lucky Charms® marshmallows. This is the perfect dessert to serve for St. Patrick's Day or whenever you want a brightly-colored, minty treat.
If you’re partying with adults, you can make this dessert boozy by using crème de menthe liqueur. If kids are going to be among the party guests, then be sure to use crème de menthe syrup in place of the liqueur. Both will give your dessert a wonderfully minty flavor and a bright green color.
The first layer of this lasagna style dessert is a simple cookie crust. Crush chocolate sandwich cookies and mix them with melted butter then press into the bottom of a 9x13-inch pan.
Bake for about 15 minutes until fragrant, then allow to cool completely.
Combine heavy whipping cream with chocolate and microwave on high in 30-second increments, stirring after each, until melted and smooth.
Pour the chocolate ganache over the cooled cookie crust and pop the pan in the refrigerator for 30 minutes. That will give that chocolate layer time to firm up.
Whip up the cheesecake fluff and the crème de menthe pudding while that chocolate layer is chilling.
Spread half of the cheesecake fluff over the chocolate.
Then spread half of the pudding over top of that. Refrigerate for 15 minutes.
Then repeat that process by adding another layer of cheesecake fluff and another layer of pudding before topping it all with a thick coating of fluffy whipped topping. Pop it back in the refrigerator for at least 4 hours.
While you are waiting, patiently for the dessert to chill, you can make the crème de menthe glaze.
Combine either crème de menthe liqueur or crème de menthe syrup with light corn syrup in a small saucepan. Stir to combine.
Place it over medium heat and allow it to come to a boil. Reduce the heat to medium-low and allow it to simmer until thickened, for about 4-5 minutes.
Don't stir the liquid, just swirl the pan occasionally. You'll know when it's ready when you dip a wooden spoon into the glaze and it sticks without dripping off.
Carefully pour the glaze into a tempered glass measuring cup (so that it stops cooking), or set the entire pan into a sink filled with a few inches of ice water, being careful no water gets into the pan. Swirl the pan for a minute or two until the hot pan cools.
If you want to add a festive touch to the top of the dessert, grab a box of Lucky Charms® and pick out some of the marshmallows to sprinkle over top.
Just before your party guests arrive, pull the dessert from the refrigerator and grab the marshmallows and green crème de menthe glaze.
Drizzle the green glaze over top and sprinkle on the Lucky Charms® marshmallows.
Use a sharp knife to cut the cheesecake lasagna into 15 pieces and serve.