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No-Bake Shamrock Shake Pie

A creamy, minty dessert that combines the nostalgic flavors of shamrock shakes with a crunchy Oreo crust, perfect for St. Patrick's Day celebrations.
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Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups Oreo cookie crumbs For a deeper chocolate flavor, use Double Stuf Oreos
  • 6 tablespoons unsalted butter, melted Make sure it’s warm and not hot to avoid cooking the crust
For the Filling
  • 8 ounces cream cheese, softened Bring to room temperature for a smoother filling
  • 1 cup cold milk Whole milk works best for a creamy texture
  • 3.4 ounces instant vanilla pudding mix Look for high-quality brands for the best taste
  • 1 teaspoon mint extract Use pure mint extract for a stronger flavor
  • 3 drops green food coloring Adjust for a deeper shade of green
  • 8 ounces whipped topping, thawed Recommended Cool Whip for a fluffy texture
  • 2 tablespoons chocolate syrup Optional, for an extra chocolatey touch

Method
 

Preparation
  1. In a bowl, combine 1 1/2 cups Oreo cookie crumbs and 6 tablespoons melted butter until evenly moistened. Use your hands or a spatula to thoroughly combine.
  2. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish to form a thick crust.
Make the Filling
  1. In a separate bowl, beat 8 ounces of softened cream cheese until smooth and creamy, about 2-3 minutes.
  2. Add 1 cup cold milk, 3.4 ounces instant vanilla pudding mix, 1 teaspoon mint extract, and 3 drops green food coloring. Whisk until thickened, around 2 minutes.
  3. Gently fold in 8 ounces of thawed whipped topping until fully incorporated.
Assembly
  1. Spoon the minty filling into the prepared crust, smoothing the top with a spatula.
  2. Chill the pie in the refrigerator for at least 4 hours or until set.
Serving
  1. Before serving, drizzle additional chocolate syrup over the top if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. This pie can also be frozen for up to a month.