Raspberry Chocolate Lasagna Recipe

Introduction

This Raspberry Chocolate Lasagna is a delightful no-bake dessert that combines rich chocolate, creamy layers, and the fresh tartness of raspberries. The crunchy Oreo crust pairs perfectly with the smooth pudding and fruity topping, making it a crowd-pleaser for any occasion.

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 and topping)
• 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 the mixture firmly into the bottom of an 8×8 inch Pyrex dish. Place the crust in the freezer for 10 minutes to set.
2. Step 2: Prepare the chocolate pudding using the package instructions but use only half the recommended milk amount (1/2 cup). Once set, gently fold in 1/2 cup of Cool Whip. Spread this chocolate mixture evenly over the chilled crust. Freeze again for 10-15 minutes to firm up.
3. Step 3: In a bowl, combine the softened cream cheese, sugar, 2 tablespoons milk, and vanilla extract. Mix until smooth. Carefully fold in the raspberries and 1 cup of Cool Whip, taking care not to crush the berries. Spread this raspberry layer over the chocolate pudding layer.
4. Step 4: Top the raspberry layer with the remaining Cool Whip, smoothing it evenly. Decorate with extra raspberries or crushed Oreos if desired.
5. Step 5: Refrigerate the assembled dessert for at least 4 hours to allow all layers to set properly before serving.

Tips & Variations

• For a sweeter crust, use double-stuffed Oreos. For a tart twist, add a teaspoon of lemon zest to the raspberry layer.
• If fresh raspberries are not available, frozen can be used but thaw and drain them well to avoid excess moisture.
• Ensure the cream cheese is fully softened to avoid lumps in the raspberry layer.
• Try using a clear baking dish to showcase the beautiful layers when serving.

Storage

Store the Raspberry Chocolate Lasagna covered in the refrigerator for up to 3 days. It’s best served chilled. When ready to serve, you can let it sit at room temperature for 10-15 minutes for easier slicing. Avoid freezing as it may change the texture of the layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert can be prepared a day in advance and stored in the refrigerator. Allow it to chill for at least 4 hours before serving for the best texture.

Can I substitute Cool Whip with whipped cream?

Yes, you can replace Cool Whip with freshly whipped cream. Use slightly sweetened whipped cream for a similar texture and flavor.

Raspberry Chocolate Lasagna Recipe

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★★★★★

4.9 from 552 reviews

Raspberry Chocolate Lasagna is a refreshing no-bake layered dessert featuring a crunchy Oreo cookie crust, creamy chocolate pudding, and a luscious raspberry cream cheese layer topped with cool whip. This chilled treat combines rich chocolate flavors with the tartness of fresh raspberries, perfect for a delightful summer dessert or any festive occasion.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 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 (use 1/2 cup for pudding preparation)
• 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 for topping (amount not specified, estimated about 1/2 cup)

Instructions

1. Prepare the Crust: Crush 20-25 Oreo cookies finely and mix them thoroughly with 6 tablespoons of melted butter. Press the 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 allow the crust to set.
2. Make the Chocolate Pudding Layer: Prepare the chocolate pudding mix by combining it with 1/2 cup of milk instead of the full amount required. Once the pudding is set, gently fold in 1/2 cup of Cool Whip until well combined. Spread this creamy chocolate layer evenly over the chilled Oreo crust. Return the dish to the freezer for 10-15 minutes to firm up the layer.
3. Create the Raspberry Layer: In a mixing bowl, beat 8 ounces of softened cream cheese with 1/2 cup sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth. Carefully fold in 1/2 cup raspberries and 1 cup of Cool Whip, ensuring the mixture remains light and airy. Spread this mixture evenly over the chocolate pudding layer.
4. Assemble the Topping: Top the raspberry layer with the remaining Cool Whip, spreading it smoothly across the surface. Decorate with additional raspberries or chocolate shavings if desired.
5. Chill: Refrigerate the assembled dessert for at least 4 hours, or overnight if possible, to allow all layers to set and the flavors to meld before serving.

Notes

• For best results, use fresh raspberries, but frozen can be used after thawing and draining excess moisture.
• Press the Oreo crust firmly to ensure it holds together when cut.
• You can decorate the top with extra raspberries or chocolate shavings for an appealing presentation.
• This dessert requires refrigeration time to set properly, so prepare it at least 4 hours in advance.
• Use full-fat Cool Whip for a creamier texture.

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