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Banana Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 77 reviews
  • Author: Bertha
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No Bake Shamrock Shake Dessert is a festive, layered treat inspired by the classic shamrock shake. Featuring a crunchy Oreo cookie crust, a creamy peppermint-flavored cheesecake layer, a bright green vanilla pudding layer, and topped with whipped cream and chocolate chips, this dessert is perfect for St. Patrick’s Day or any occasion needing a refreshing, minty sweet treat without baking.

Ingredients

Units Scale

Cookie Crust Layer

  • 24 Oreos, crushed (about 2 sleeves)
  • 6 tbsp Salted Butter, melted

Cheesecake Layer

  • 8 oz Cream Cheese, softened
  • 1/4 cup Granulated Sugar
  • 1 tsp Pure Peppermint Extract
  • 8 oz Cool Whip Original whipped topping, thawed

Pudding Layer

  • 3.4 oz package Jello Vanilla Instant Pudding
  • 1 3/4 cup Cold Milk
  • 1 tsp Pure Peppermint Extract
  • Green Food Coloring, a few drops (adjust to desired color)

Topping

  • 8 oz Cool Whip Extra Creamy whipped topping, thawed
  • 1/4 cup Miniature Chocolate Chips (optional)
  • Green Candy Sprinkles (optional)

Instructions

  1. Prepare the Cookie Crust: Crush the Oreo cookies finely using a food processor or by placing them in a Ziploc bag and rolling with a rolling pin. Melt the butter and combine it thoroughly with the cookie crumbs. Press this mixture evenly into the bottom of a 9×13-inch baking dish to form a firm crust. Place the crust in the refrigerator to chill and set.
  2. Make the Cheesecake Layer: In a mixing bowl, beat together the softened cream cheese, granulated sugar, and peppermint extract until the mixture is smooth and creamy. Gently fold in the thawed Cool Whip original whipped topping until fully combined and fluffy.
  3. Assemble the Cheesecake Layer: Spread the cheesecake mixture evenly over the chilled Oreo crust in the baking dish. Return the dish to the refrigerator to keep chilled while you prepare the pudding layer.
  4. Prepare the Pudding Layer: In another bowl, whisk together the vanilla instant pudding powder, cold milk, peppermint extract, and green food coloring. Use a hand mixer to whip the mixture until it thickens to a pudding consistency.
  5. Assemble the Pudding Layer: Carefully spread the green pudding mixture over the cheesecake layer, smoothing it out evenly. Place the dessert back into the refrigerator and chill for at least three hours to allow all layers to set firmly.
  6. Add the Topping: Once the dessert has completely set, remove from the refrigerator. Spread the extra creamy Cool Whip evenly over the top. Optionally sprinkle miniature chocolate chips and green candy sprinkles for a festive decoration.

Notes

  • Ensure the cream cheese is fully softened for a smooth cheesecake layer without lumps.
  • Adjust the amount of green food coloring to achieve your preferred shade of green.
  • Use full-fat Cool Whip for best texture and taste in both the cheesecake and topping layers.
  • This dessert should be kept refrigerated until serving and is best enjoyed within 2 days.
  • To crush Oreos without a processor, place cookies in a sealed bag and use a rolling pin or heavy pan to crush evenly.
  • The peppermint extract can be omitted or reduced for a milder mint flavor if desired.

Nutrition

  • Serving Size: 1 slice (1/16th of the dessert)
  • Calories: 260
  • Sugar: 22g
  • Sodium: 150mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://grannyeats.com/banana-poke-cake-recipe/