Raspberry Chocolate Lasagna Recipe

Introduction

Raspberry Chocolate Lasagna is a no-bake dessert layered with a crunchy Oreo crust, creamy chocolate pudding, and a tangy raspberry cream cheese topping. It’s a perfect treat for warm days or anytime you want an impressive yet easy dessert.

Ingredients

• 20-25 Oreo cookies
• 6 tablespoons butter, melted
• 1 package chocolate pudding mix
• 1 cup milk (for pudding)
• 2 tablespoons milk (for raspberry layer)
• 1/2 cup Cool Whip (for chocolate layer)
• 1 cup Cool Whip (for raspberry layer)
• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup raspberries, fresh or frozen

Instructions

1. Step 1: Crush the Oreo cookies finely and mix them with the melted butter until combined. Press the mixture firmly into the bottom of an 8×8-inch Pyrex dish. Freeze for 10 minutes to set the crust.
2. Step 2: Prepare the chocolate pudding according to the package instructions, using only half (1/2 cup) of the recommended milk. Once the pudding thickens, gently fold in 1/2 cup of Cool Whip. Spread the pudding layer evenly over the chilled Oreo crust and freeze for 10–15 minutes.
3. Step 3: In a bowl, beat the softened cream cheese with sugar, 2 tablespoons milk, and vanilla extract until smooth. Carefully fold in the raspberries and 1 cup of Cool Whip. Spread this raspberry cream cheese mixture evenly over the chocolate pudding layer.
4. Step 4: Top the raspberry layer with the remaining Cool Whip, spreading it evenly. Decorate with extra raspberries or chocolate shavings if desired.
5. Step 5: Refrigerate the assembled dessert for at least 4 hours to allow the layers to set properly before serving.

Tips & Variations

• Use fresh raspberries for a brighter flavor or frozen berries thawed and drained to avoid excess moisture.
• Try swapping Oreo cookies with chocolate graham crackers for a different crust texture.
• Add a sprinkle of chopped nuts or chocolate chips between layers for extra crunch.

Storage

Store the Raspberry Chocolate Lasagna covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. When reheating, this dessert is best enjoyed cold or at room temperature rather than warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert vegan or dairy-free?

Yes, substitute dairy pudding mix, cream cheese, milk, and Cool Whip with plant-based alternatives. Vegan or coconut-based versions of these ingredients work well to maintain the creamy texture.

How do I prevent the crust from getting soggy?

Pressing the crushed Oreos firmly and freezing the crust before adding layers helps maintain its crunch. Additionally, chilling the entire dessert thoroughly before serving reduces moisture absorption.

Raspberry Chocolate Lasagna Recipe

Print Recipe

★★★★★

4.6 from 224 reviews

Raspberry Chocolate Lasagna is a decadent no-bake dessert featuring layers of crushed Oreo cookie crust, creamy chocolate pudding, and a luscious raspberry-cream cheese topping, all garnished with Cool Whip for a light, airy finish. Perfect for gatherings and rich in fruity and chocolate flavors.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 20–25 Oreo cookies, crushed
• 6 tablespoons butter, melted

Chocolate Pudding Layer

• 1 package chocolate pudding mix
• 1/2 cup milk (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, approximately 1/2 cup for topping and decoration)

Instructions

1. Prepare the base layer: Crush Oreo cookies thoroughly and mix them with melted butter until well combined. Press the mixture firmly into an 8×8-inch Pyrex dish to form an even crust. Place the dish in the freezer for 10 minutes to set the crust.
2. Make the chocolate pudding layer: Prepare the chocolate pudding by mixing the pudding powder with only half the recommended amount of milk (1/2 cup instead of 1 cup) to create a thicker consistency. Once set, fold in 1/2 cup of Cool Whip to lighten the texture. Spread this creamy pudding mixture evenly over the chilled Oreo crust. Return to the freezer for 10-15 minutes to firm the layer.
3. Create the raspberry layer: In a mixing bowl, combine softened cream cheese, sugar, 2 tablespoons of milk, and vanilla extract until smooth and creamy. Gently fold in the raspberries and 1 cup of Cool Whip, incorporating them evenly without breaking the raspberries too much. Spread this mixture gently over the chilled chocolate pudding layer.
4. Assemble the layers: Top the raspberry layer with the remaining Cool Whip, spreading it evenly for a smooth, decorative finish. Optionally, decorate the top with extra raspberries or chocolate shavings if desired.
5. Chill before serving: Place the assembled dessert in the refrigerator and chill for at least 4 hours to allow the layers to set fully and the flavors to meld. Serve chilled.

Notes

• Use fresh or frozen raspberries according to availability; if using frozen, thaw and drain excess liquid before adding.
• Press Oreo crust firmly to avoid crumbling when slicing the dessert.
• Chilling times are important to help the layers set properly for clean slices.
• This dessert is best served chilled and consumed within 2 days for freshness.

Keywords: raspberry chocolate lasagna, no-bake dessert, Oreo crust, layered dessert, creamy pudding dessert, easy dessert recipe