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Shamrock Shake Cheesecake

Prep 45 min
Total 6 hr 0 min
Servings 15

Layers of crème de menthe pudding, cream cheese fluff, and whipped cream are drizzled with crème de menthe and chocolate syrup. ...MORE+ LESS-

Hungry Happenings

February 22, 2017

Ingredients

Crust:

Oreo™ cookies

1/2

cup butter

Chocolate Ganache:

1/3

cup heavy whipping cream

oz. semi-sweet chocolate, finely chopped

Cream Cheese Fluff:

(8 oz.) block cream cheese, softened

(7 oz.) tub marshmallow fluff

oz. frozen whipped topping, thawed

tablespoons milk

Crème de Menthe Pudding:

(3.56 oz.) small boxes white chocolate pudding mix

4 1/2

cups milk

1/4

cup crème de menthe liqueur

1/2

teaspoon Betty Crocker™ green gel food color

Crème de Menthe Glaze:

1/3

cup crème de menthe

tablespoons light corn syrup

Toppings:

oz. frozen whipped topping, thawed

1/3

- 1/2 cup Lucky Charms™ cereal marshmallow bits

Steps

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1

Crust: Preheat oven to 350º F.
2

Crush cookies into fine crumbs and mix together with melted butter.
3

Press into a 9 x 13-inch pan.
4

Bake for 15 minutes, until fragrant.
5

Allow to cool completely.
6

Chocolate Ganache: Combine heavy whipping cream and chocolate in a microwave-safe bowl.
7

Heat for 30-second increments, stirring after each, until melted.
8

Pour over cooled cookie crust.
9

Refrigerate for 30 minutes, until the chocolate ganache firms up.
10

Cream Cheese Fluff: Beat cream cheese using an electric mixer until creamy and smooth.
11

Add marshmallow fluff and beat to combine.
12

Add whipped topping and milk and beat until light and fluffy.
13

Crème de Menthe Pudding: Combine pudding mix and milk in a large mixing bowl.
14

Beat using an electric mixer on medium-high speed until well mixed and thickened.
15

Add crème de menthe and green food coloring and beat until well incorporated.
16

Layer Lasagna: Spread half of the cream cheese fluff over the chocolate ganache layer.
17

Top with half of the crème de menthe pudding.
18

Refrigerate for 15 minutes.
19

Spread the remaining cream cheese fluff over top, then add the remaining crème de menthe pudding.
20

Spread 8 ounces of whipped topping over top of pudding and refrigerate for at least 4 hours.
21

Crème de Menthe Glaze: Combine crème de menthe and light corn syrup in a small saucepan.
22

Set over medium heat and bring to a boil over medium heat.
23

Reduce heat to medium low and allow to simmer until thickened to a glaze-like consistency, 4-5 minutes.
24

Remove from heat, carefully pour into a heat-proof glass measuring cup.
25

Allow to cool.
26

Toppings: Before serving, drizzle crème de menthe glaze over the whipped topping layer.
27

Sprinkle on Lucky Charms™ cereal marshmallow bits.
28

Cut into 15 pieces and serve.

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Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 600
Calories from Fat: 260

% Daily Value

Total Fat: 28g; 44%
Saturated Fat 17g 85% Trans Fat 1/2g
Cholesterol: 45mg; 15%
Sodium: 640mg; 27%
Potassium: 270mg; 8%
Total Carbohydrate: 75g; 25%
Dietary Fiber 3g 11% Sugars 51g
Protein: 6g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 15%; 15%
Iron: 8%; 8%

Exchanges:

2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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.