Raspberry Chocolate Lasagna Dessert Recipe
Raspberry Chocolate Lasagna Dessert is a luscious layered treat combining a crunchy Oreo crust, creamy chocolate pudding, tangy raspberry cream cheese layer, and fluffy Cool Whip topping. This no-bake dessert brings together sweet and tangy flavors with delightful textures, making it perfect for gatherings and special occasions.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 20–25 Oreo cookies (cream filling removed)
- 6 tablespoons butter, melted
- 1 package instant chocolate pudding mix
- 1 cup whole milk (for pudding)
- 2 tablespoons whole milk (for raspberry layer)
- 1/2 cup Cool Whip (for chocolate layer)
- 1 cup Cool Whip (for raspberry layer and topping)
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen raspberries
Optional Add-ons
- Fresh berries (strawberries or blueberries) for topping
- Sprinkles for decoration
- Chocolate shavings for garnish
Instructions
- Prepare the Base Layer: Remove the cream from the Oreo cookies using a knife or by twisting them apart. Crush the cookie wafers into fine crumbs with a food processor or meat mallet until sandy in texture. Melt the butter and combine it thoroughly with the Oreo crumbs to form a dough-like mixture. Press this mixture firmly into the bottom of an 8×8 inch Pyrex dish using the bottom of a measuring cup or your fingers to create an even crust. Freeze for 10 minutes to set.
- Make the Chocolate Pudding Layer: Prepare the instant chocolate pudding using only half the recommended amount of milk to achieve a thicker consistency. Whisk the pudding rigorously to ensure no lumps remain. Fold in 1/2 cup of Cool Whip gently to add fluffiness. Spread this chocolate pudding mixture over the chilled Oreo crust evenly with a spatula. Return the dish to the freezer for 10-15 minutes to firm up this layer.
- Create the Raspberry Layer: In a medium bowl, beat the softened cream cheese with sugar, 2 tablespoons of milk, and vanilla extract until smooth and creamy. Add 1/2 cup raspberries, stirring gently to break down some berries but retaining small chunks for texture. Carefully fold in 1 cup of Cool Whip to keep the mixture light and airy. Spread the raspberry mixture evenly on top of the chocolate pudding layer.
- Assemble the Layers: Spread the remaining Cool Whip evenly over the raspberry layer to create the final topping. For an optional decorative touch, add fresh berries, sprinkles, or chocolate shavings on top. Use a spatula to create gentle swirls in the Cool Whip for a beautiful presentation.
- Chill and Set: Cover the assembled dessert with plastic wrap or a lid and refrigerate for at least 4 hours to allow the flavors to meld and the dessert to fully set. For best results, prepare the dessert a day ahead to enhance the taste and texture.
Notes
- When pressing the Oreo crust, use the bottom of a measuring cup for an even surface.
- Add a pinch of salt to the crust mixture to enhance flavor if desired.
- Use a whisk when preparing pudding to avoid lumps and ensure smoothness.
- Mash raspberries lightly with a fork for a smoother texture in the raspberry layer.
- Create swirls in the Cool Whip topping for a visually appealing finish.
- Make the dessert ahead of time to allow flavors to develop fully.
- If a food processor is unavailable, use a zip-top bag and rolling pin to crush cookies.
Keywords: Raspberry chocolate lasagna, no-bake dessert, Oreo crust dessert, layered pudding dessert, easy summer dessert
