Raspberry Chocolate Lasagna Dessert Recipe
Introduction
This Raspberry Chocolate Lasagna is a delightful no-bake dessert that layers rich chocolate, creamy raspberries, and a crunchy Oreo crust. It’s perfect for a special occasion or when you want a show-stopping treat with minimal effort.
Ingredients
- 20-25 Oreo cookies
- 6 tablespoons butter, melted
- 1 package chocolate pudding mix
- 1 cup milk (for the pudding)
- 2 tablespoons milk (for the raspberry layer)
- 1/2 cup Cool Whip (for the chocolate layer)
- 1 cup Cool Whip (for the raspberry layer)
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberries (fresh or frozen)
Instructions
- Step 1: Crush the Oreo cookies until fine crumbs form. Mix the crumbs with melted butter, then press the mixture evenly into the bottom of an 8×8-inch Pyrex dish. Freeze for 10 minutes to set the crust.
- Step 2: Prepare the chocolate pudding according to package instructions, but use only half the recommended milk (1/2 cup). Gently fold in 1/2 cup of Cool Whip until smooth and creamy. Spread this chocolate layer evenly over the Oreo crust and freeze for 10-15 minutes.
- Step 3: In a bowl, beat the softened cream cheese with sugar, 2 tablespoons of milk, and vanilla extract until smooth. Fold in the raspberries and 1 cup of Cool Whip, being careful not to break up the raspberries too much. Spread this raspberry mixture over the chilled chocolate layer.
- Step 4: Top the raspberry layer with additional Cool Whip as desired and decorate with extra raspberries or chocolate shavings if you like. Chill the assembled dessert in the refrigerator for at least 4 hours before serving to let the layers set completely.
Tips & Variations
- For a stronger chocolate flavor, use double chocolate Oreos in the crust.
- If fresh raspberries aren’t available, frozen raspberries work well—just thaw and drain excess juice before adding.
- Try adding a sprinkle of chopped nuts or mini chocolate chips between layers for added texture.
- Substitute Cool Whip with homemade whipped cream for a fresher taste.
Storage
Store this dessert covered in the refrigerator for up to 3 days. Because it contains whipped layers and fresh ingredients, it’s best enjoyed within this timeframe. To serve after chilling, let it sit at room temperature for about 10 minutes for easier slicing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dessert ahead of time?
Yes, this dessert is great for making ahead. Prepare all layers and chill it for at least 4 hours or overnight. Just keep it covered tightly in the refrigerator.
Can I use a different type of cookie for the crust?
Absolutely. Chocolate wafer cookies or graham crackers can be used instead of Oreos, but keep in mind the flavor and sweetness will vary slightly.
PrintRaspberry Chocolate Lasagna Dessert Recipe
This Raspberry Chocolate Lasagna is a luscious, no-bake layered dessert combining a crunchy Oreo cookie crust, creamy chocolate pudding, and a fresh raspberry cream cheese layer topped with Cool Whip. Perfectly chilled, this dessert offers a delightful mix of chocolate richness and fruity freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 9 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 20–25 Oreo cookies
- 6 tablespoons butter, melted
Chocolate Layer
- 1 package chocolate pudding mix
- 1 cup milk (use 1/2 cup for pudding)
- 1/2 cup Cool Whip
Raspberry 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 (amount not specified but assumed 1 cup total needed for top as per instruction)
Instructions
- Prepare the crust: Crush the Oreo cookies into fine crumbs and mix them thoroughly with the melted butter. Press this mixture firmly into the bottom of an 8×8-inch Pyrex dish to form an even crust layer. Freeze the crust for 10 minutes to set.
- Make the chocolate pudding layer: Prepare the chocolate pudding mix using half the recommended milk amount (1/2 cup). Gently fold in 1/2 cup of Cool Whip to lighten the pudding. Spread this chocolate pudding mixture evenly over the chilled Oreo crust. Freeze again for 10 to 15 minutes to let it set.
- Create the raspberry layer: In a mixing bowl, beat the softened cream cheese with sugar, 2 tablespoons milk, and vanilla extract until smooth and creamy. Carefully fold in the fresh or frozen raspberries and 1 cup of Cool Whip to create a light and fruity layer. Spread this mixture evenly over the chilled chocolate pudding layer.
- Assemble and top: Spread the remaining Cool Whip over the raspberry layer as the final topping. Decorate as desired (e.g., with extra raspberries or chocolate shavings if preferred).
- Chill before serving: Refrigerate the fully assembled dessert for at least 4 hours to allow all layers to set and flavors to meld before slicing and serving.
Notes
- Freezing between layers helps them set firmly and maintain distinct layers.
- If using frozen raspberries, thaw and drain excess liquid before mixing to avoid a watery layer.
- This dessert is best served chilled and kept refrigerated until served.
- You can decorate the top with additional Oreo crumbs, raspberries, or chocolate shavings for extra presentation appeal.
- Using an 8×8 Pyrex dish ensures the layers are well balanced.
Keywords: Raspberry Chocolate Lasagna, layered dessert, no bake dessert, Oreo crust, chocolate pudding, raspberry cream cheese, Cool Whip dessert
