Raspberry Chocolate Lasagna Recipe

Introduction

Raspberry Chocolate Lasagna is a delightful no-bake dessert combining rich chocolate, tangy raspberries, and creamy layers. It’s perfect for summer gatherings or whenever you want a refreshing treat that’s both easy and impressive.

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 into fine crumbs. Mix with the melted butter until well combined, then 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 directions using 1 cup of milk. Fold in 1/2 cup of Cool Whip gently until combined. Spread this chocolate pudding layer evenly over the chilled crust. Freeze for 10 to 15 minutes to firm up.
3. Step 3: In a bowl, beat the 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 layer over the chocolate pudding layer.
4. Step 4: Top the raspberry layer with any remaining Cool Whip. Decorate the top as desired with extra raspberries or chocolate shavings for a pretty finish.
5. Step 5: Chill the entire dessert in the refrigerator for at least 4 hours before serving to allow the layers to set and flavors to meld.

Tips & Variations

• For a nutty twist, sprinkle chopped toasted almonds or pecans between layers.
• Use fresh raspberries for best flavor, but frozen works just as well—just thaw and drain any excess liquid before mixing.
• To make it dairy-free, substitute pudding and Cool Whip with coconut-based alternatives, and use dairy-free cream cheese.

Storage

Store Raspberry Chocolate Lasagna covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. If needed, you can freeze the dessert for up to 1 month; thaw in the refrigerator overnight before serving. For best texture, avoid refreezing once thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Oreos with any chocolate wafer cookies or graham crackers for a different flavor and texture.

Is it necessary to freeze the layers between assembly?

Freezing the crust and pudding layers helps them firm up and maintain distinct layers, making the dessert easier to slice and serve.

Raspberry Chocolate Lasagna Recipe

Print Recipe

★★★★★

4.6 from 57 reviews

This Raspberry Chocolate Lasagna is a decadent no-bake dessert featuring a crunchy Oreo cookie crust layered with creamy chocolate pudding, a luscious raspberry cream cheese mixture, and topped with fluffy Cool Whip. Perfectly balanced with sweet and tart flavors, this layered treat is chilled to set and ideal for gatherings or satisfying your sweet tooth.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 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 (use 1 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 (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 evenly into the bottom of an 8×8 inch Pyrex dish to form a firm base. Place the dish in the freezer for 10 minutes to set the crust.
2. Make the chocolate pudding layer: Prepare the chocolate pudding according to package instructions but use only half of the recommended milk (approximately 1/2 cup). Once the pudding is set, fold in 1/2 cup of Cool Whip gently to lighten the mixture. Spread this pudding layer evenly over the chilled Oreo crust. Return the dish to the freezer for 10-15 minutes to let this layer firm up.
3. Create the raspberry layer: In a mixing bowl, beat the softened cream cheese with sugar until smooth. Add 2 tablespoons of milk and vanilla extract, blending until creamy. Gently fold in the raspberries and 1 cup of Cool Whip to incorporate airy texture. Spread this mixture evenly over the chocolate pudding layer.
4. Assemble the topping: Spread the remaining Cool Whip (about 1/2 cup) evenly over the raspberry layer. Decorate with additional raspberries or chocolate shavings if desired for presentation.
5. Chill before serving: Refrigerate the entire dessert for at least 4 hours to allow all layers to set and flavors to meld together. Slice into squares and serve chilled.

Notes

• Use fresh raspberries for a brighter flavor, or frozen raspberries if fresh aren’t available. Thaw and drain excess liquid before folding into the cream cheese layer to prevent sogginess.
• Press the Oreo crust firmly to ensure it holds together well as the base.
• For best results, chill the dessert overnight.
• You can garnish the top with extra raspberries, chocolate curls, or a dusting of cocoa powder for an elegant finish.
• This dessert is best served chilled and should be stored in the refrigerator.

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