Raspberry Chocolate Lasagna Dessert Recipe
A luscious no-bake Raspberry Chocolate Lasagna dessert featuring a crunchy Oreo crust, creamy chocolate pudding layer, and a vibrant raspberry cream cheese topping, all layered and chilled to perfection for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no-bake)
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 9 servings 1x
- Category: Dessert
- Method: No-Bake, Layering, Freezing and Refrigeration
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 20–25 Oreo cookies, crushed
- 6 tablespoons butter, melted
Chocolate Pudding Layer
- 1 package chocolate pudding mix
- 1/2 cup milk (for pudding; use half recommended amount)
- 1/2 cup Cool Whip
Raspberry Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup raspberries, fresh or frozen
- 1 cup Cool Whip
Topping
- Remaining Cool Whip (about 1/2 cup)
Instructions
- Prepare the Oreo Crust: Crush 20-25 Oreo cookies into fine crumbs and combine with 6 tablespoons of melted butter. Press the mixture evenly into the bottom of an 8×8 inch Pyrex dish to form a firm base. Place the dish in the freezer for 10 minutes to set.
- Make the Chocolate Pudding Layer: Prepare the chocolate pudding mix using only 1/2 cup of milk instead of the full amount indicated on the package to create a thicker consistency. Once the pudding is set, gently fold in 1/2 cup of Cool Whip to lighten the texture. Spread this creamy chocolate mixture over the chilled Oreo crust evenly. Return the dish to the freezer for 10-15 minutes to firm up the pudding layer.
- Create the Raspberry Cream Cheese Layer: In a mixing bowl, beat 8 ounces of softened cream cheese with 1/2 cup sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth and creamy. Gently fold in 1/2 cup of fresh or frozen raspberries and 1 cup of Cool Whip, blending just enough to combine while keeping some raspberry chunks. Spread this vibrant raspberry mixture over the chilled chocolate pudding layer.
- Add the Topping and Chill: Spread the remaining Cool Whip (approximately 1/2 cup) evenly over the raspberry layer to create a smooth, fluffy topping. Optionally, decorate with extra raspberries or chocolate shavings for presentation. Cover the dessert and refrigerate for at least 4 hours to allow all layers to set and flavors to meld before serving.
Notes
- Use fresh or frozen raspberries depending on availability; thaw frozen raspberries slightly before using.
- Chilling times are important to let each layer set—do not skip the freezer steps.
- For garnish, consider adding chocolate curls or extra Oreo crumbs on top.
- This dessert is best served chilled within 24 hours for optimal freshness.
- To make it gluten-free, substitute Oreo cookies with gluten-free chocolate sandwich cookies.
Nutrition
- Serving Size: 1 slice (approx. 1/9th of the dish)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Raspberry Chocolate Lasagna, no-bake dessert, Oreo crust, chocolate pudding, raspberry cream cheese, layered dessert
