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Raspberry Chocolate Lasagna

Raspberry Chocolate Lasagna

This Raspberry Chocolate Lasagna is a no-bake layered dessert with an Oreo cookie crust, creamy chocolate pudding, and a light raspberry cheesecake layer. It’s rich, refreshing, and perfect for make-ahead entertaining.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 20–25 Oreo cookies crushed
  • 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, plus more for topping
  • 8 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup raspberries fresh or frozen

Method
 

  1. Crush the Oreo cookies and mix with melted butter. Press firmly into the bottom of an 8x8-inch baking dish. Freeze for 10 minutes.
  2. Prepare the chocolate pudding using only 1 cup of milk. Once thickened, fold in 1/2 cup Cool Whip. Spread evenly over the crust and freeze for 10–15 minutes.
  3. In a bowl, beat the cream cheese and sugar until smooth. Mix in the milk and vanilla extract.
  4. Fold in the raspberries and 1 cup Cool Whip. Spread the raspberry mixture evenly over the chocolate layer.
  5. Top with additional Cool Whip if desired and decorate with raspberries or chocolate shavings.
  6. Refrigerate for at least 4 hours before slicing and serving.

Notes

For cleaner slices, chill overnight. Frozen raspberries should be thawed and drained before use to prevent excess moisture.