Easy Shamrock Shake (Print Version)
A creamy, minty treat with a crunchy graham crust, ready in minutes and perfect chilled.
# Ingredients:
Crust
01 -
12 full sheets graham crackers
02 -
2 tablespoons brown sugar
03 -
0.5 cup (1 stick) unsalted butter, melted
Filling
04 -
2.5 cups cold whole milk
05 -
0.25 teaspoon green gel food coloring
06 -
2 teaspoons mint extract
07 -
1 box (5.1 ounces) instant vanilla pudding mix
08 -
1 container (8 ounces) whipped topping, thawed
# Instructions:
01 -
Pulse graham crackers and brown sugar in a food processor until finely ground. With the motor running, gradually add melted butter until the mixture resembles wet sand. Firmly press the mixture into a greased 9-inch pie dish and freeze for 15 to 20 minutes.
02 -
Whisk cold milk, green gel food coloring, and mint extract in a large bowl until uniformly combined and green. Add instant vanilla pudding mix and whisk vigorously for 2 to 3 minutes until thickened. Allow to stand for 5 minutes to set.
03 -
Gently fold the thawed whipped topping into the pudding mixture with a spatula until fully blended with no streaks visible.
04 -
Spoon the green mint filling evenly over the chilled crust and smooth the surface. Cover loosely and freeze for at least 6 hours or overnight until fully firm.
05 -
Allow the pie to rest at room temperature for 5 to 10 minutes before slicing to achieve clean cuts. Optionally garnish with whipped cream, cherries, or chocolate shavings. Serve chilled.
# Notes:
01 -
Use gel food coloring for the brightest green and best texture. Ensure milk is very cold before mixing with pudding mix for proper thickening. Fold whipped topping gently to maintain an airy filling. For clean slices, let pie warm slightly and use a hot knife. Pie can be prepared up to one week in advance and stored tightly wrapped in the freezer.