Raspberry Chocolate Lasagna Recipe

Introduction

This Raspberry Chocolate Lasagna is a delicious no-bake dessert combining rich chocolate, tangy raspberries, and a crunchy Oreo crust. Perfect for summer gatherings or anytime you want a treat that’s both creamy and refreshing.

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

1. Step 1: Crush the Oreo cookies finely and mix them with the melted butter until combined. Press this mixture evenly into the bottom of an 8×8-inch Pyrex dish. Place it in the freezer for 10 minutes to set.
2. Step 2: Prepare the chocolate pudding mix using only 1/2 cup of the milk instead of the full cup to keep it thick. Once thickened, fold in 1/2 cup of Cool Whip gently. Spread this chocolate mixture over the chilled Oreo crust and freeze for 10-15 minutes to firm up.
3. Step 3: In a bowl, beat together the softened cream cheese, sugar, 2 tablespoons milk, and vanilla extract until smooth. Carefully fold in the raspberries and 1 cup of Cool Whip to create the raspberry layer. Spread this mixture evenly over the chocolate layer.
4. Step 4: Top the raspberry layer with the remaining Cool Whip, spreading it smoothly. Decorate as desired with extra raspberries or chocolate shavings if you like.
5. Step 5: Refrigerate the assembled dessert for at least 4 hours, or until fully set, before slicing and serving.

Tips & Variations

• Use fresh raspberries for the best texture, or thaw and drain frozen raspberries to avoid excess moisture.
• For added crunch, sprinkle some chopped nuts or extra crushed Oreos on top before chilling.
• If you prefer a less sweet dessert, reduce the sugar slightly in the cream cheese layer.

Storage

Store the Raspberry Chocolate Lasagna in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. When ready to serve, slice while chilled—reheating is not recommended as it changes the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert is ideal for making ahead. After assembling, refrigerate for at least 4 hours or overnight to let the layers set and flavors meld.

What can I use instead of Cool Whip?

You can substitute Cool Whip with homemade whipped cream or any other whipped topping, but be careful to fold it in gently to maintain the light texture.

Raspberry Chocolate Lasagna Recipe

Print Recipe

★★★★★

4.9 from 147 reviews

Raspberry Chocolate Lasagna is a luscious layered dessert that combines a crunchy Oreo cookie crust, creamy chocolate pudding, and a tangy raspberry cream cheese topping. Perfectly chilled, it offers a delightful balance of rich chocolate and fresh raspberry flavors, topped with fluffy Cool Whip for a light and creamy finish.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling)
• Yield: 9 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

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

Chocolate Pudding Layer

• 1 package chocolate pudding mix
• 1 cup milk (half used 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 (approximately 1/2 cup)

Instructions

1. Prepare the Crust: Crush the Oreo cookies into fine crumbs and mix thoroughly with the melted butter. Press this mixture firmly into the bottom of an 8×8 inch Pyrex dish to form an even crust. Place the dish in the freezer for 10 minutes to set.
2. Make the Chocolate Pudding Layer: Prepare the chocolate pudding mix using half the recommended amount of milk (½ cup). Once thickened, gently fold in ½ cup of Cool Whip to create a light, creamy texture. Spread this layer evenly over the chilled crust. Return the dish to the freezer for 10-15 minutes to firm up.
3. Create the Raspberry Layer: In a bowl, beat together the softened cream cheese, sugar, 2 tablespoons of milk, and vanilla extract until smooth. Gently fold in the raspberries and 1 cup of Cool Whip, combining all ingredients without breaking the raspberries. Spread this mixture carefully over the chocolate pudding layer.
4. Assemble the Top Layer: Spread the remaining Cool Whip (about ½ cup) over the raspberry layer as a final topping. Decorate as desired, using extra raspberries or chocolate shavings if preferred.
5. Chill Before Serving: Cover the assembled dessert with plastic wrap and refrigerate for at least 4 hours, allowing all layers to set and flavors to meld before slicing and serving.

Notes

• For best results, use fresh raspberries, but frozen raspberries can be used after thawing and draining excess liquid.
• Press the Oreo crust firmly to prevent crumbling when serving.
• This dessert is best served chilled and should be kept refrigerated to maintain its texture.
• Can be prepared a day ahead to save time and for enhanced flavor blending.
• Use low-fat or sugar-free pudding and cream cheese for a lighter version of this dessert.

Keywords: Raspberry Chocolate Lasagna, layered dessert, Oreo crust, chocolate pudding, cream cheese raspberry layer, no-bake dessert