This recipe is a total win when you want something easy, festive, and fun. Shamrock Shake Pudding Cups are minty, creamy, and full of that cool green color that just makes people smile. You don’t need to cook anything. Just mix, layer, and chill. It’s great for St. Patrick’s Day or anytime you want a mint-chocolate treat in pudding form.
Why I Love This Recipe
I made these once on a whim for a St. Patrick’s Day potluck and they were gone in 10 minutes flat. People loved how they looked—and then were surprised how much they loved how they tasted. The mint flavor is just enough, the pudding is silky, and the cookie crumbs add a nice little crunch.
- No baking needed
- Comes together in minutes
- Mint + chocolate = magic
- Looks super festive with hardly any effort
- Easy to double for a party
Servings: 4 cups
Total Time: 10 minutes + 15 minutes chill time
What You’ll Need
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 cups cold milk
- ½ teaspoon mint extract (not peppermint)
- 6 drops green food coloring
- 8 chocolate sandwich cookies, crushed
- 1 cup whipped topping (like Cool Whip), thawed
- Green sprinkles (optional)
- Maraschino cherries (optional)
Why This Recipe Works (Quick Science)
Instant pudding sets quickly because of modified starches that absorb liquid fast and thicken without heat. The cold milk activates the pudding mix, and the mint extract adds flavor without changing the texture. Folding in whipped topping at the end gives it that fluffy, mousse-like feel.
Common Mistakes
- Using warm milk – Make sure it’s cold or your pudding won’t set right.
- Adding too much mint extract – It can easily go from fresh to toothpaste.
- Overmixing after adding whipped topping – Fold gently to keep it light and airy.
- Too many food coloring drops – Start with a little and add more if needed.
- Not letting it chill – It needs at least 15 minutes in the fridge to thicken up and taste best.
What to Serve With
- Serve with a hot cup of coffee or a vanilla latte
- Goes great after a corned beef or shepherd’s pie dinner
- Make it part of a green-themed dessert table with matcha cookies or green cupcakes
FAQ
Can I make this ahead of time?
Yes! You can make the pudding cups up to 24 hours in advance. Just wait to add the whipped topping, sprinkles, and cherry until serving.
Can I use peppermint extract?
You can, but it tastes more like a candy cane. Mint extract gives more of a Shamrock Shake flavor.
Do I need a mixer?
Nope. A whisk and a bowl will do just fine.
What if I don’t like mint?
Leave it out and just color the pudding green for fun!
Recipe and Instructions
Step 1: Mix the Pudding
In a medium mixing bowl, whisk together 1 (3.4 oz) box of instant vanilla pudding mix and 2 cups cold milk for 2 minutes until it starts to thicken.
Step 2: Add Flavor and Color
Add ½ teaspoon mint extract and 6 drops of green food coloring to the pudding. Whisk gently until fully combined and evenly green.
Step 3: Fold in Whipped Topping
Using a rubber spatula, gently fold in ½ cup of the whipped topping into the green pudding. Don’t stir too hard—you want to keep it light and fluffy.
Step 4: Layer with Crushed Cookies
Spoon about 1 tablespoon of crushed chocolate sandwich cookies into the bottom of each clear serving cup. Then spoon the green pudding mix on top, filling each cup about ¾ full.
Step 5: Chill
Place the cups in the fridge for at least 15 minutes to chill and firm up before serving.
Step 6: Add Toppings
Top each pudding cup with a dollop of whipped topping, a pinch of green sprinkles, and a maraschino cherry.
Pro Tips
- Crush cookies in a zip-top bag with a rolling pin—easy cleanup
- Use clear cups to show off the fun layers
- Chill your bowl and whisk before mixing for a thicker pudding
- Fold, don’t stir, the whipped topping so it stays fluffy
- Add mini chocolate chips on top for extra chocolate
Tools You’ll Need
- Mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Clear serving cups
- Spoon
Substitutions and Variations
- Swap mint extract for peppermint if you like that flavor
- Use chocolate pudding for a chocolate-mint twist
- Try crushed graham crackers instead of cookies
- Add green food coloring to whipped topping for extra color
Make Ahead Tips
Make the pudding up to 24 hours ahead and store covered in the fridge. Add toppings just before serving to keep them fresh.
Leftovers and Storage
Cover leftovers with plastic wrap and keep in the fridge. Eat within 2 days for best texture. Don’t freeze—it messes with the pudding’s texture.
Macros (Per Serving – makes 4)
Approximate values, may vary based on brands used
- Calories: 210
- Carbs: 28g
- Protein: 3g
- Fat: 9g
- Sugar: 19g
Final Thoughts
These Shamrock Shake Pudding Cups are the perfect little treat—simple, creamy, and packed with minty joy. They come together so fast and always get compliments. I hope you give this fun dessert a try and make it your own. Leave a comment and let me know how yours turned out or if you put your own spin on it!
