Raspberry Chocolate Lasagna Recipe

Introduction

Raspberry Chocolate Lasagna is a delightful no-bake dessert that combines rich chocolate, tangy raspberries, and creamy layers for an irresistible treat. Perfect for summer gatherings 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) plus 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. Press this mixture firmly into the bottom of an 8×8-inch Pyrex dish. Place in the freezer for 10 minutes to set.
2. Step 2: Prepare the chocolate pudding using the pudding mix and only half of the recommended milk (½ cup). Once thickened, gently fold in ½ cup of Cool Whip. Spread this chocolate layer evenly over the Oreo crust and freeze for 10 to 15 minutes.
3. Step 3: In a bowl, beat softened cream cheese with sugar, 2 tablespoons of milk, and vanilla extract until smooth. Carefully fold in the raspberries and 1 cup of Cool Whip. Spread this raspberry cream mixture over the chilled chocolate layer.
4. Step 4: Top the raspberry layer with the remaining Cool Whip, smoothing it out. Decorate with additional raspberries if desired.
5. Step 5: Refrigerate the assembled dessert for at least 4 hours to allow it to set before serving.

Tips & Variations

• For a crunchier crust, add a handful of chopped nuts to the Oreo base.
• Use fresh raspberries when in season for the best flavor, or thaw frozen raspberries completely before mixing.
• Substitute the Cool Whip with homemade whipped cream for a fresher taste.
• Try adding a drizzle of chocolate syrup on top before serving for extra decadence.

Storage

Store the Raspberry Chocolate Lasagna covered in the refrigerator for up to 3 days. The layers may soften slightly over time but will remain delicious. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, it’s ideal to prepare Raspberry Chocolate Lasagna a day in advance. This allows the layers to set properly and flavors to meld.

Can I use a different berry instead of raspberries?

Absolutely. Blueberries, strawberries, or blackberries work well as alternatives, though the taste and texture will vary slightly.

Raspberry Chocolate Lasagna Recipe

Print Recipe

★★★★★

4.7 from 106 reviews

Raspberry Chocolate Lasagna is a no-bake, layered dessert featuring a crunchy Oreo cookie crust, creamy chocolate pudding, and a fresh raspberry cream cheese layer topped with whipped topping. This delightful treat combines rich chocolate flavors with a tart raspberry twist, perfect for a refreshing and indulgent dessert at any gathering.

• Author: Mila
• 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
• 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 (1/2 cup for pudding, 2 tablespoons for raspberry layer)
• 1/2 cup Cool Whip

Raspberry Layer

• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup raspberries (fresh or frozen)
• 1 cup Cool Whip

Topping

• Remaining Cool Whip from the package

Instructions

1. Prepare the crust: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin. Mix the crushed Oreos with melted butter until well combined. Press the mixture firmly into the bottom of an 8×8-inch Pyrex dish to form an even crust. Place the crust in the freezer for 10 minutes to set.
2. Make the chocolate pudding layer: Prepare the chocolate pudding mix according to package instructions, using only 1/2 cup of the recommended milk instead of the full amount for a thicker consistency. Once the pudding has set slightly, fold in 1/2 cup of Cool Whip until smooth and creamy. Spread this mixture evenly over the Oreo crust. Return the dish to the freezer for 10-15 minutes to firm up the pudding layer.
3. Create the raspberry layer: In a mixing bowl, beat the softened cream cheese with sugar, 2 tablespoons of milk, and vanilla extract until smooth. Gently fold in the raspberries and 1 cup of Cool Whip, careful not to break down the raspberries too much. Spread this raspberry mixture evenly over the chilled chocolate pudding layer.
4. Assemble the topping: Spread the remaining Cool Whip over the raspberry layer to create a smooth topping. Optionally, decorate the top with extra raspberries or chocolate shavings for a decorative finish.
5. Chill and serve: Cover the assembled dessert and refrigerate for at least 4 hours, allowing the layers to set and flavors to meld together. Slice and serve chilled for the best taste and texture.

Notes

• This dessert is best served cold and can be prepared a day ahead to improve flavor and texture.
• Use fresh or frozen raspberries based on availability; if using frozen, thaw and drain excess juice before folding in.
• For a thicker crust, add an extra 5 Oreo cookies to the base.
• Cool Whip can be substituted with any whipped topping of your choice.
• To decorate, consider adding chocolate shavings or whole raspberries on top for a beautiful presentation.

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