Name: Shamrock Shake Pie
Ingredients: 1½ cups chocolate cookie crumbs (Oreos or gluten-free alternative); 3 tbsp unsalted butter, melted; 8 oz (225g) cream cheese, softened; 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed; ¾ cup powdered sugar; 1 tsp peppermint extract; 4–6 drops green food coloring (gel recommended); ½ cup hot fudge sauce (store-bought or homemade), slightly cooled; Extra whipped topping; Optional: crushed mint chocolates, green sprinkles, or mini marshmallows

Ingredients

Scale

For the crust:

1½ cups chocolate cookie crumbs (Oreos or gluten-free alternative)
3 tbsp unsalted butter, melted

For the mint filling:

8 oz (225g) cream cheese, softened
1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
¾ cup powdered sugar
1 tsp peppermint extract
4–6 drops green food coloring (gel recommended)

For the swirl & topping:

½ cup hot fudge sauce (store-bought or homemade), slightly cooled
Extra whipped topping
Optional: crushed mint chocolates, green sprinkles, or mini marshmallows

Instructions

Make crust: Mix cookie crumbs and melted butter. Press firmly into a 9″ pie plate. Chill 10 minutes.
Make filling: In a bowl, beat cream cheese until smooth. Add powdered sugar and peppermint extract; mix well. Fold in whipped topping. Tint with green food coloring to desired shade.
Assemble: Pour filling into crust. Drizzle fudge sauce over top. Use a toothpick or knife to gently swirl.
Chill: Refrigerate at least 3 hours, or until set (best overnight).
Top with extra whipped cream and festive garnishes before serving.

💡 Pro Tips:
– For dairy-free: Use dairy-free cream cheese, whipped topping, and chocolate cookies.
– Don’t over-swirl—keep the pattern light for a marbled look.
– Make it boozy: Add 1 tbsp crème de menthe to the filling (adult version only!).

Prep Time & Nutrition (per slice, serves 8):