Raspberry Chocolate Lasagna Dessert Recipe
This Raspberry Chocolate Lasagna Dessert is a luscious, layered treat featuring a crunchy Oreo cookie crust, creamy chocolate pudding, and a fresh raspberry cream layer topped with Cool Whip. Perfect for summer gatherings or any time you crave a refreshing yet indulgent dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no cooking, only setting in freezer/refrigerator)
- Total Time: 4 hours 30 minutes (including chilling and freezing time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake, layered assembly with freezing and chilling steps
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Base Layer
- 20–25 Oreo cookies
- 6 tablespoons butter, melted
Chocolate Pudding Layer
- 1 package chocolate pudding mix
- 1/2 cup milk (from total 1 cup)
- 1/2 cup Cool Whip
Raspberry Cream Layer
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons milk (remaining from 1 cup total)
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen raspberries
- 1 cup Cool Whip
Topping
- Remaining Cool Whip (approximately 1/2 cup, reserved)
Instructions
- Prepare the Base Layer: Crush the Oreo cookies finely and mix them thoroughly with the melted butter until well combined. Press this mixture firmly into an 8×8-inch Pyrex dish to form an even crust. Place in the freezer for 10 minutes to set.
- Make the Chocolate Pudding Layer: Prepare the chocolate pudding using the pudding mix and 1/2 cup of milk according to the package instructions. Once set, fold in 1/2 cup of Cool Whip gently until smooth. Spread the chocolate pudding evenly over the frozen Oreo crust. Return to the freezer for 10-15 minutes to firm up.
- Create the Raspberry Cream Layer: In a mixing bowl, blend the softened cream cheese, sugar, 2 tablespoons of milk, and vanilla extract until creamy and smooth. Carefully fold in the fresh or frozen raspberries and the full cup of Cool Whip, mixing gently to keep the raspberries intact. Spread this mixture evenly over the chilled chocolate pudding layer.
- Assemble and Chill: Spread the remaining Cool Whip evenly on top of the raspberry cream layer for a smooth finish. Decorate the top as desired with extra raspberries or chocolate shavings if available. Cover and refrigerate the dessert for at least 4 hours before serving to allow the layers to set and flavors to meld.
Notes
- Freeze the dessert layers as instructed to ensure each is firm before adding the next, preventing mixing of layers.
- Use fresh raspberries for a brighter flavor; frozen raspberries should be thawed and drained to avoid excess moisture.
- This dessert is best served chilled and can be stored in the refrigerator for up to 2 days.
- For a gluten-free option, substitute gluten-free chocolate sandwich cookies for Oreos.
- Garnish with fresh raspberries or chocolate shavings for added elegance.
Nutrition
- Serving Size: 1 slice (1/8 of 8x8 inch dish)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 130 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
Keywords: raspberry chocolate lasagna, no bake dessert, layered dessert, Oreo crust, chocolate pudding dessert, raspberry cream dessert
