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Raspberry Chocolate Lasagna
Caroline

Raspberry Chocolate Lasagna

A rich, no-bake layered dessert with an Oreo cookie crust, creamy chocolate pudding layer, and a light raspberry cheesecake topping. Perfect for make-ahead entertaining and special occasions.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 9 squares
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 20–25 cookies Oreo cookies, crushed
  • 6 tbsp butter, melted
  • 1 package instant chocolate pudding mix
  • 1 cup milk (for pudding)
  • 2 tbsp milk (for raspberry layer)
  • 1/2 cup Cool Whip (for chocolate layer)
  • 1 cup Cool Whip (for raspberry layer)
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup raspberries, fresh or frozen

Equipment

  • 8x8-inch baking dish
  • mixing bowls
  • electric mixer
  • Rubber spatula

Method
 

  1. Mix crushed Oreo cookies with melted butter until evenly coated. Press firmly into an 8×8-inch baking dish and freeze for 10 minutes.
  2. Prepare chocolate pudding using half the recommended milk. Fold in 1/2 cup Cool Whip and spread evenly over the crust. Freeze for 10–15 minutes.
  3. Beat cream cheese, sugar, milk, and vanilla until smooth. Gently fold in raspberries and 1 cup Cool Whip.
  4. Spread raspberry mixture over the chocolate layer. Top with remaining Cool Whip if desired.
  5. Refrigerate at least 4 hours before slicing and serving.

Notes

Chill overnight for the cleanest slices. Use a warm knife when cutting. Garnish with fresh raspberries or chocolate curls for an elegant finish.