Shamrock Shake Cheesecake

Steps

• 1

  Crust: Preheat oven to 350° F. Crush cookies into fine crumbs and mix together with melted butter. Press into a 9 x 13-inch pan. Bake for 15 minutes, until fragrant. Allow to cool completely.

  
• 2

  Chocolate Ganache: Combine heavy whipping cream and chocolate in a microwave-safe bowl. Heat for 30-second increments, stirring after each, until melted. Pour over cooled cookie crust. Refrigerate for 30 minutes, until the chocolate ganache firms up.

  
• 3

  Cream Cheese Fluff: Beat cream cheese using an electric mixer until creamy and smooth. Add marshmallow fluff and beat to combine. Add whipped topping and milk and beat until light and fluffy.
• 4

  Crème de Menthe Pudding: Combine pudding mix and milk in a large mixing bowl. Beat using an electric mixer on medium-high speed until well mixed and thickened. Add crème de menthe and green food coloring and beat until well incorporated.

  
• 5

  Layer Lasagna: Spread half of the cream cheese fluff over the chocolate ganache layer. Top with half of the crème de menthe pudding. Refrigerate for 15 minutes.

  
• 6

  Spread the remaining cream cheese fluff over top, then add the remaining crème de menthe pudding. Spread 8 ounces of whipped topping over top of pudding and refrigerate for at least 4 hours.

  
• 7

  Crème de Menthe Glaze: Combine crème de menthe and light corn syrup in a small saucepan. Set over medium heat and bring to a boil over medium heat.
• 8

  Reduce heat to medium low and allow to simmer until thickened to a glaze-like consistency, 4-5 minutes. Remove from heat, carefully pour into a heat-proof glass measuring cup. Allow to cool.

  
• 9

  Toppings: Before serving, drizzle crème de menthe glaze over the whipped topping layer. Sprinkle on Lucky Charms™ cereal marshmallow bits.

  
• 10

  Cut into 15 pieces and serve.