Raspberry Chocolate Lasagna
A no-bake layered dessert combining chocolate pudding, creamy filling, and raspberries on an Oreo crust, perfect for any occasion.
Ingredients
For the Base Layer
- 20-25 pieces Oreo cookies, crushed About 20-25 cookies, crushed for the base
- 6 tablespoons Butter, melted
For the Chocolate Layer
- 1 package Chocolate pudding mix
- 1 cup Milk For the pudding
- 1/2 cup Cool Whip For the chocolate layer
For the Raspberry Layer
- 8 ounces Cream cheese, softened
- 1/2 cup Sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk For the raspberry layer
- 1/2 cup Raspberries Fresh or frozen
- 1 cup Cool Whip For the raspberry layer
For Garnishing
- Fresh mint leaves Optional for garnish
- Chocolate syrup Optional for drizzle
Instructions
Preparation of the Base Layer
- Crush Oreo cookies into fine crumbs.
- Mix the crumbs with melted butter until it resembles wet sand.
- Press this mixture firmly into the bottom of an 8×8 Pyrex dish and freeze for about 10 minutes.
Make the Chocolate Layer
- Prepare the chocolate pudding according to the package instructions, using only half the required milk.
- Fold in 1/2 cup of Cool Whip to create a light, fluffy layer.
- Spread this chocolate mixture over the chilled crust and return to the freezer for 10-15 minutes.
Create the Raspberry Layer
- Beat softened cream cheese with sugar, 2 tablespoons of milk, and vanilla until smooth.
- Gently fold in the raspberries and 1 cup of Cool Whip.
- Spread this raspberry cream layer over the chocolate layer.
Assemble and Chill
- Top the raspberry layer with the remaining Cool Whip and add decorations like extra raspberries or chocolate shavings.
- Refrigerate for at least 4 hours, ideally overnight.
Notes
Store leftovers tightly with plastic wrap or in an airtight container for up to 5 days. For longer storage, freeze portions, but note a possible texture change upon thawing.