Description
Raspberry Chocolate Lasagna is a luscious no-bake layered dessert featuring a crunchy Oreo crust, creamy chocolate pudding, and a tangy raspberry cheesecake layer topped with fluffy whipped topping.
Ingredients
- 20–25 Oreo cookies
- 6 tablespoons butter, melted
- 1 package chocolate pudding mix
- 1 cup milk (for pudding)
- 2 tablespoons milk (for raspberry layer)
- ½ cup Cool Whip (for chocolate layer)
- 1 cup Cool Whip (for raspberry layer)
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup raspberries, fresh or frozen
Instructions
1. Crush Oreo cookies into fine crumbs and mix with melted butter until combined.
2. Press mixture firmly into an 8×8-inch dish to form the crust and freeze for 10 minutes to set.
3. Prepare chocolate pudding using 1 cup of milk (half the recommended amount) and whisk until thickened.
4. Fold ½ cup Cool Whip into the pudding and spread evenly over the chilled crust. Freeze for 10–15 minutes.
5. In a mixing bowl, beat cream cheese, sugar, 2 tablespoons milk, and vanilla extract until smooth.
6. Gently fold in raspberries and 1 cup Cool Whip until combined.
7. Spread the raspberry layer evenly over the chocolate layer.
8. Top with additional Cool Whip if desired and decorate with extra raspberries or chocolate shavings.
9. Refrigerate for at least 4 hours before slicing and serving.
Notes
For best results, prepare the dessert a day in advance to allow layers to fully set.
Use high-quality chocolate pudding and fresh raspberries for the best flavor.
Store leftovers covered in the refrigerator for up to 3 days.
For clean slices, wipe the knife between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 18g
- Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Protein: 4g