Shamrock Delight

A creamy, dreamy no-bake dessert with layers of Oreo, minty vanilla pudding, and Andes mints—perfect for St. Patrick’s Day or any mint lover! Recipe by Big B @bigb19984

Ingredients

Crust:

• 20 Oreo cookies, crushed (set aside ¼ cup for garnish)

• 4 tbsp melted butter

  Cream Cheese Layer:

• 8 oz cream cheese, softened

• ¼ cup sugar

• 1 tsp vanilla extract

• 4 oz Cool Whip or homemade whipped cream

  Pudding Layer:

• 2 cups cold milk

• 1 box (3.4 oz) instant vanilla pudding mix

• ½ tsp mint extract

• Green food coloring (to desired shade)

• 28-count box of Andes Mints, chopped (half for the mixture, half for garnish)

  Topping:

• 4 oz Cool Whip or homemade whipped cream

• Reserved crushed Oreos and Andes Mints for garnish

Directions

1. Make the crust: In a bowl, mix the crushed Oreos (except the reserved ¼ cup) with melted butter until well combined. Press evenly into an ungreased 8x8 baking dish. Set aside.

2. Make the Cream Cheese Layer: In a separate bowl, blend softened cream cheese, sugar, and vanilla extract until smooth. Fold in 4 oz of Cool Whip. Spread evenly over the Oreo crust.

3. Make the Pudding Layer: In another bowl, whisk together cold milk, instant vanilla pudding mix, mint extract, and green food coloring until the mixture thickens. Fold in half of the chopped Andes Mints. Spread over the cream cheese layer.

4. Top with Cool Whip: Spread the remaining 4 oz of Cool Whip over the pudding layer. Garnish with the reserved crushed Oreos and the remaining Andes Mints.

5. Refrigerate: Cover and refrigerate for at least 2 hours before serving to allow the layers to set. Slice, serve, and enjoy!